Fried cheese curd disks

You will need something to serve as your molds for your curds for this recipe. I used metal biscuit cutters, but you could use jar lids as well. Basically, you need something that will help you freeze your cheese curds into the circular disk shape. 

Line a sheet pan or cutting board with aluminum foil. 

You need to slightly melt the curds in your microwave. You don't really need to melt them until they are liquid, just soft. It took me 30 seconds in my microwave for each curd disk. I used one bowl and placed 10 or so curds in it and melted them. Then I poured/scooped into my ring mold that was placed on the aluminum foil lined sheet pan (or cutting board). Do this for all your curds/ring molds. You can actually use just one ring mold if you are ok with freezing one at a time, removing and then microwaving/freezing each one. 

Once you have all your melted/formed cheese curd disks, freeze for at least an hour. 

Get three bowls or pans to set up your dredging station. 

One bowl/pan will contain the all purpose flour, salt and black pepper. 

Second bowl will contain the two eggs and the tablespoon of milk. 

Third bowl will be the Italian-style bread crumbs. 

Over medium high heat, place a medium pot or pan with 2 inches of vegetable oil. A thermometer will help, because we're trying to get it to 375 degrees F. 

While the oil is heating up, bring each cheese curd disk to your dredging station. 

Each one needs to get coated in the first bowl with the seasoned flour, then the second bowl with the egg wash and finally coated fully with the Italian-style bread crumbs. During each station/bowl you need full coverage. No dry or wet spots. Make sure everything is fully coated in each bowl. 

Leave each disk in the last bowl with the bread crumbs until the oil is to temp. 

When the oil is hot, place one or two coated curd disks in the oil. Do not crowd the pan with too many curd disks, fry in batches if you need to. 

Fry for 2 to 3 minutes until the curd disks have the proper color of browning and then remove to a cooling rack in a sheet pan or a paper towel lined plate. 

Allow to cool slightly and serve.