You’d think deep-fried cheese would be a little more satisfying than this. See J & K’s take.

 

The history of deep-fried cheese

Battered and deep-fried cheese curds are often found at fairs and carnivals in the USA. They are a particular delicacy of the American Midwest, especially in the northern states of Minnesota and cheese-producing Wisconsin.

Breaded and fried sticks of mozzarella are often served at bars and pubs. They use more of a breadcrumb coating than the batter Katrina and Jeff experienced at the Iowa State Fair.

You may be surprised to learn that the first documented practice of breading and frying cheese dates all the way back to 1393, where the process for frying muenster was mentioned in the Parisian household guidebook, Le Ménagier de Paris.

But can anyone tell us what makes this particular pepper-jack variety “cajun”? Is there a tradition of frying cheese in cajun cooking? Or is it the propensity for fair food vendors to add the word “cajun” to anything spicy?

Watch the episode for the skinny on this fattening fair food.

 

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