Cornflake coated cheese curds are a simple and delightful Midwestern snack. The crispy crust comes from cornflakes.
– 1 lb cheese curd – 1 cup flour – 1/2 tsp coarse salt – 2 eggs – 2 cups cornflake crumb – vegetable oil for frying JALAPEÑO AIOLI, OPTIONAL – 3/4 cup mayonnaise – 1 jalapeño pepper, stem removed, cut into several pieces (use a half pepper for less heat.) – salt to taste – squeeze of lemon juice, to taste
Break large cheese curds into smaller pieces so most are the same size. It will help them cook evenly. Place three bowls for dipping.
Mix flour and salt in the first basin. Break the eggs in the second bowl by whisking. Put cornflake crumbs in bowl 3. I start with half the crumbs and switch bowls halfway through.
Heat deep fryer or stovetop oil to 340F. In a pot, you need 2-3 inches of depth. Toss curds in flour in batches to coat. Tap off excess.
Toss curds in eggs to coat completely. Drop excess egg. Return the curds to the cornflake crumbs and cover well.
You want a firm layer on your curds to prevent cheese ooze in hot oil. Fry the curds in batches until golden to avoid crowding the pan or cooling the oil.
This should take 30–45 seconds with properly heated oil. I shake the fry basket or stir the curds in a skillet once or twice to prevent sticking.
Drain curds on paper towels. The curds can be kept warm on a parchment-lined baking sheet in a 200F oven while you cook the rest.
Quickly serve with your favorite dipping sauce. Add mayo and jalapeño to a small food processor and mix until smooth. Add lemon juice and salt to taste. Chill until needed.