Chef Stuart’s at-home cheese curds

Chef Stuart Gordon embraces simplicity in his three-ingredient cheese curds.

Stuart preheats oil in a small pan on medium heat.

He says to freeze your cheese curds beforehand. No breading is required; just drop them right in the hot oil.

Wait until they’re golden brown and float to the top. It’s a Japanese style of cooking called tempura.

Stuart’s favorite way to serve the curds is with a side of ketchup.