One of my favorite summer reads this year was Christina Lauren’s The Unhoneymooners. It’s a romantic comedy about Olive and Ethan who end up on a free trip to Maui after the bride and groom all get food poisoning from the seafood served at the wedding reception. Despite their mutual dislike, they agree to go on the bride and groom’s free honeymoon trip. During the trip, their hatred for each other becomes complicated. They start to admit their growing attraction for each other.
Olive and Ethan first met at the Minnesota State Fair. Their first impressions started off quite well until Olive decided to order the fried cheese curds and saw Ethan’s face of absolute disgust. Assuming Ethan had an issue with her choice of food or her body, things quickly turn sour and their dislike for each other begins.
What are cheese curds?
During the cheese-making process, rennet or acid is added to curdle the milk and form small pieces called cheese curds. These curds have a mild flavor and a delightful squeaky texture. Cheese curds are best known as a key ingredient in poutine. This is the classic Canadian dish of fries and cheese curds smothered in gravy.
Frying cheese curds:
Freezing the cheese curds help keep the curds firm when it gets dipped in the batter and fried. I’ve found that 30 minutes gives enough time to firm up the curds. This prevents it from melting out when it’s placed in the hot oil.
The Mouth Trap Cheese Curds is a fan favorite at the Minnesota State Fair. The cheese curds are fried until flight golden brown and served piping hot. Try making these incredible bites at home for a taste of one of the best dishes served at the state fair.
Unhoneymooners: Olive’s Fried Cheese Curd recipe
Ingredients
- 1 1/2 pounds Cheese Curds
- 1 1/2 cup all purpose flour
- 1 1/2 tsp baking powder
- 1 tsp kosher salt
- 1 1/2 cup club soda
- canola oil, or any frying oil as needed
Instructions
- Toss the cheese curds with a 1-2 tablespoons of flour. Lightly coat the cheese curds with the flour and freeze for 30 minutes.
- In a bowl, whisk the flour, salt, and baking powder together until combined. Whisk in the club soda. The consistency should be similar to pancake batter.
- In a heavy bottom pan, pour enough oil until it's 3 inches deep. Place over medium high heat until it reaches 375F.
- Dip the cheese curds in the batter (a few at a time to avoid loosing the curds). Using a spoon, drain off any excess batter and gently drop them into the hot oil.
- Fry the curds until lightly golden brown. Remove and drain on paper towels once ready. Repeat with the remaining cheese curds.
Oh my gosh, I’m so glad you’re back! I first discovered your blog in 2016 when I found your Carol poached egg and spinach recipe, and I love your website so very much! I’ve checked it for the last few years to see if there had been any updates, and I was worried this blog had become an archive. Your photos are always so gorgeous! Seeing this post today brought me so much joy! I hope there are many more new posts to come (if that’s possible!)
That’s so incredibly kind of you to say! Thank you so much, you have no idea how happy your words have made me.