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    You are in: Home / Community Forums / Cooking Q & A / best cheese ball (or curd) batter?
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    best cheese ball (or curd) batter?

    foodyjulie
    Sun Jan 13, 2013 2:52 am
    Newbie "Fry Cook" Poster
    What is the best batter for coating cheese cubes for frying? I don't care for beer batter but all the other options I have tried have ended up in the fryer and not on the cheese!
    ala-kat
    Sun Jan 13, 2013 3:04 am
    Food.com Groupie
    I may be very, very off base on this, but I've read that using a tad bit of cornstarch will help coatings adhere, not just to cheese, but also meats.
    Isabella's Can Opener
    Mon Jan 14, 2013 8:38 am
    Food.com Groupie
    ala-kat wrote:
    I may be very, very off base on this, but I've read that using a tad bit of cornstarch will help coatings adhere, not just to cheese, but also meats.


    You are not of base on that suggestion. I have dusted "difficult" foods like cheeses and veggies with corn starch before battering with very good results.
    SarasotaCook
    Mon Jan 14, 2013 9:38 am
    Food.com Groupie
    A couple of rules I follow.

    First I let the cheese set on the counter after cutting it to take the chill off. Just NOT ice cold.

    Then, dust with a mix of flour and corn starch, very very lightly
    Then in egg
    And then your breading. I like to use a mix of panko, fine ground, and Italian bread crumbs. Then I put them back in the fridge to set up. I like the coating to rest a bit before frying. NOT TOO long, just a bit.

    Then fry.

    I've always had good luck following that method.
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