Summer Tomato Salad with Fried Buffalo Cheese Curds

Nothing completes a salad like adding some fried cheese such as in our Summer Tomato Salad. For this recipe, we combine some of the best seasonal ingredients with Panko-breaded cheese curds. Finish off tomato season with a bang by making this salad that has something for both the health nut and the cheese-lover in you. For another way to pair tomato and cheese, check out our Heirloom Tomato Galette.

Frying Cheese Curds?

You might wonder how one fries cheese, something with a less than fry-worthy texture. But this is actually a fairly common practice in America’s dairy capital, Wisconsin. Using the curds, the moist pieces of curdled milk, means you have a bit more of a shape for something to fry than if you simply stuck a piece of Manchego in an air fryer. (This recipe is a great candidate for using an air fryer, if you have one).

Summer Tomato Salad with Fried Buffalo Cheese Curds Recipe

Summer Tomato Salad with Fried Buffalo Cheese Curds Ingredients

• 5 cups cherry tomatoes, cut in half lengthwise
• 1/4 cup red onion, chopped
• 8 – 10 fresh basil leaves, chopped
• 1 tbsp extra virgin olive oil
• 1 clove garlic, minced
• Salt and fresh ground pepper to taste

For the Fried Buffalo Cheese Curds:

• 1/2 cup all-purpose flour
• 1/4 tsp salt
• 2 eggs
• 1 tbsp whole milk
• 2 cups Panko breadcrumbs
• 8 oz Buffalo Ranch Cheese Curds
• Vegetable oil for frying

Tomato Salad with Cheese Curds Instructions 

1. Combine flour and salt in a shallow bowl. Stir so the salt is incorporated evenly.
2. Break eggs into a second shallow bowl with 1 tablespoon of milk. Beat the eggs.
3. Place breadcrumbs into a third bowl.
4. Coat the curds first with flour, then the egg, and finally the bread crumbs. It is very important to coat the cheese curds evenly and thoroughly.
5. Place coated curds on a wire rack resting in a rimmed baking sheet. Freeze the cheese curds for 30 to 60 minutes.
6. Set up another wire rack on a baking sheet or line a plate with paper towels.
7. Pour enough oil into a large skillet or a pot to reach about 2 inches of oil.
8. Heat the oil over medium-high heat. Use a thermometer to make sure the temperature is 375 degrees.
9. Fry a few curds at a time, carefully drop a few in at a time. Do not crowd the skillet. Fry for about 1 minute, turning them once. Cook until they are golden brown.
10. Remove the fried cheese curds with a slotted spoon and place them on a clean wire rack over a baking sheet to drain. 
11. For the accompanying summer tomato salad, in a large bowl combine the tomatoes, red onion, basil, olive oil, garlic and season liberally with salt and pepper.
12. Let the tomato mixture sit room temperature for about 20 minutes to let the flavors blend (the juices from the tomatoes will release and create a kind of dressing). Toss well, serve, and enjoy! 

Recipe and Styling by Anna Franklin / Photography by Dave Bryce

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