Here at the Sickos Committee, we’re big fans of weird ballpark and stadium food combinations. We love the gigantic portions or weird combinations of food and even things that seem really humanly impossible to eat while seated for a game. So in that spirit, our resident weird food connoisseur, the Corn Correspondent (Corn-espondent, as so many of you wish we called it, but damn it is too difficult to say out loud), Andy, will be doing a weekly food blog where he combines ingredients from two different teams randomly selected each week and gives you the recipe here each Friday during the season. Here is the Week Two Edition.

Nashville Hot Cheese Curds

Okay okay okay. Before you get mad at me, I know Murfreesboro is not Nashville. But the two cities are only about 45 minutes apart and this sounded fun! I mean, who doesn’t love fried cheese and spicy food, huh? That’s what I thought.

Also, they have something called Hangry Joe’s Hot Chicken and Wings in the city too. That Counts!

I Am Baker gave me the recipe for the cheese curds while Grandbaby Cakes gave me the recipe for the Nashville Hot coating. This was an absolute treat to make, and took no time at all. The longest part was waiting for the oil to heat up.

The first thing was to make sure I had all my ingredients. I forgot to include brown sugar in the picture, but trust me when I say it was there too! I was lucky to find some dill pickle cheese curds while I was at the store too. I was wondering how I was going to incorporate pickles into this, as they’re commonly served with hot chicken.

After I mixed the batter for the cheese curds together. I combined the buttermilk, flour, baking soda, egg, and garlic powder and then coated the curds with the batter mixture. I then fried them in small batches for a few seconds each. The good thing about frying cheese instead of frying meat is that you don’t have to worry about making sure it’s done! So as soon as it’s the color you like, you can move on to the next batch. After they were finished cooking, I let them drain on paper towels to absorb the excess grease. To make the Nashville Hot, I took some of the used cooking oil and added it to a mixture of cayenne, chili powder, paprika, brown sugar, and garlic powder. I tossed the curds in this mixture and you know I gotta serve it with ranch.

Readers, let me tell you how good these are. I love spicy food, and the cayenne and chili powder were excellent in this recipe. You could still get hints of the dill when you bit into the cheese curds to give it an extra bit of complexity too. I would definitely consider making this again. I’m glad I live alone so I don’t have to share!

Thank you for reading and stay tuned for Week 3!!