I tried to make a batch of fried curd tonight. The problem was that the
curd seems to run through the batter and melt, so all I got was some
nice fried batter. Any ideas what I did wrong? Was the batter too thin?

Jim Johnston wrote:
> I tried to make a batch of fried curd tonight. The problem was that the
> curd seems to run through the batter and melt, so all I got was some
> nice fried batter. Any ideas what I did wrong? Was the batter too thin?
>
What is fried curd?

"Jim Johnston" > wrote in message
...
> I tried to make a batch of fried curd tonight. The problem was that the
> curd seems to run through the batter and melt, so all I got was some
> nice fried batter. Any ideas what I did wrong? Was the batter too thin?
>

Well, I have never made or eaten fried curd and I haven't seen your recipe,
but was the curd really, really well chilled?

Just a thought...

Paula