Best Denver Scramble With Cheese Curds Recipes

Flaming Hot Cheese Curds image

Provided by Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

3 cups all-purpose flour
1 can Pilsner-style beer
1 tablespoon red food dye
1 teaspoon crushed red pepper flakes
1/4 teaspoon dried ground ghost pepper
Canola oil, for frying
1 pound Buffalo-infused white cheddar cheese curds
2 ounces hot spice-infused honey

Steps:

Place 1 cup of the flour in a shallow bowl and set aside. In another bowl, whisk together the remaining 2 cups flour, the beer, food dye, red pepper flakes and ghost pepper. Let the batter sit for 5 minutes.
Meanwhile, pour enough oil into a 3- to 4-quart saucepan to reach a depth of 3 inches. Heat the oil over medium-high heat until a deep frying/candy thermometer clipped to the side of the pan without touching the bottom registers 350 degrees F.
Dredge the cheese curds in the flour, shaking off any excess. Dip the curds into the batter and coat completely, then transfer to the oil. Fry, turning with spiral wire skimmer, until golden brown on all sides, 3 to 4 minutes total. Drain on paper towels and serve with the honey for dipping.

Beer Battered Cheese Curds with Homemade Ranch image

Provided by Valerie Bertinelli

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 17

Vegetable oil, for frying
1 pound cheese curds, broken apart
1 cup all-purpose flour
1/2 cup lager or other mild beer
1/4 cup milk
1 large egg
Kosher salt
Homemade Ranch, recipe follows
1/3 cup mayonnaise
1/4 cup buttermilk
2 scallions, finely chopped
2 tablespoons chopped fresh parsley
1 teaspoon white vinegar
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Kosher salt and freshly ground black pepper

Steps:

Fill a Dutch oven with about 1 inch oil and heat to 375 degrees F over medium-high heat. Have a paper towel-lined plate or brown paper bag ready for draining the curds. Meanwhile, toss the cheese curds with 1/4 cup flour in a bowl. Whisk the remaining 3/4 cup flour together with the beer, milk, egg and 1/4 teaspoon salt in another bowl.
When the oil is hot, take a handful of the curds, shake off the excess flour, and add them to the batter. Let the excess batter drip off, then add the curds to the oil. Fry until puffed and golden, about 1 minute, then transfer to the paper bag with a strainer or slotted spoon. Repeat with the remaining cheese curds.
Serve immediately with the Ranch dressing.
Whisk the mayo and buttermilk together with the scallions, parsley, vinegar, onion powder, garlic powder, paprika, a rounded 1/4 teaspoon salt and a generous amount of pepper in a bowl. Transfer to a small serving bowl and refrigerate until ready to serve.