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Crunchy cheese curls in a shiny snack bag viewed from above

Cheetos (Homemade Crunchy Cheese Curls)

Cornmeal curls piped, fried crisp and tossed in cheddar seasoning: a homemade copycat of the crunchy cheese snack, fresher and fully adjustable.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup fine yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup water
  • 1 tablespoon vegetable oil plus more for frying
  • 1 large egg
For the seasoning:
  • 1/4 cup cheddar cheese powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper optional
  • 1/4 teaspoon fine salt

Method
 

  1. Whisk the cornmeal, flour, baking powder and salt. Add the water, 1 tablespoon oil and egg; stir into a thick, smooth batter. Rest 5 minutes.
  2. Whisk all seasoning ingredients together in a large bowl.
  3. Heat about 3 inches of neutral oil in a heavy pot to 350°F (175°C).
  4. Pipe 3-inch curls into the hot oil in small batches, snipping the batter as you go.
  5. Fry 2 to 3 minutes, turning once, until deep golden and crisp. Drain briefly on paper towels.
  6. Toss the hot curls in the cheese seasoning until evenly coated.
  7. Cool a few minutes so the coating sets, then serve.

Notes

Batter should flow slowly off a spoon; add water a tablespoon at a time if it will not pipe. Keep the oil at 350°F between batches to avoid greasy or over-browned curls. Baked version: pipe onto a lined sheet, spray with oil, bake at 400°F (200°C) for 12 to 15 minutes, turning once. Flamin' hot style: add 1/2 teaspoon extra cayenne, 1/4 teaspoon chili powder and a pinch of citric acid. Store airtight up to 4 days; re-crisp in a 300°F (150°C) oven. Do not refrigerate.