Gluten-Free Culver's Wisconsin Cheese Curds

Ingredients:

1 cup gluten-free all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1 cup milk (dairy or dairy-free)
2 cups gluten-free cheese curds
Vegetable oil, for frying
Gluten-free ranch dressing or marinara sauce, for dipping
Gluten-free breadcrumbs (optional, for extra crunch)

Instructions:

In a bowl, combine the gluten-free all-purpose flour, salt, and black pepper.

In another bowl, whisk together the eggs and milk until well combined.

Dip each gluten-free cheese curd into the flour mixture, ensuring it's coated evenly.

Next, dip the coated cheese curd into the egg and milk mixture.

For an extra crispy coating, repeat steps 3 and 4, dipping the cheese curd back into the flour mixture and then into the egg mixture again.

If desired, roll the cheese curd in gluten-free breadcrumbs for an even crunchier texture.

Place the coated cheese curds on a baking sheet lined with parchment paper and freeze them for at least 30 minutes. This will help the coating adhere during frying.

In a deep fryer or a large pot, heat vegetable oil to 350°F (175°C).

Carefully add the frozen, coated cheese curds to the hot oil. Fry for about 2-3 minutes or until they turn golden brown and crispy.

Use a slotted spoon to remove the fried cheese curds and place them on a paper towel-lined plate to drain any excess oil.

Serve your gluten-free Copycat Culver's Wisconsin Cheese Curds with gluten-free ranch dressing or marinara sauce for dipping.

Enjoy your homemade cheese curds, reminiscent of Culver's famous appetizer!