Description
Get a taste of Wisconsin with my irresistible and easy homemade fried cheese curd recipe. Enjoy the crispy exterior and gooey interior of these delectable cheesy bites.
Ingredients
Units
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- 3/4 cup all-purpose flour
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon Salt
- 1/4 teaspoon of garlic powder
- 1/4 teaspoons of onion powder
- 1/2 teaspoon baking powder
- pinch cayenne pepper
- 4 oz (Or more) Light Colored -Ale beer (See notes for beer suggestions.)
- 18 oz Wisconsin Cheese Curds (See notes for cheese curd suggestions.)
- Peanut Oil for frying (I highly recommend this. It can hold high temp and is much less expensive than others. But if you have a peanut allergy use canola or avocado oil instead.)
Instructions
- Start by placing your cheese curds in a single layer on a pan and freezing them for about an hour.
- Heat the oil to around 350°F. Make sure the oil is clean and hot.
- In a medium-sized mixing bowl, combine all the dry ingredients (flour, black pepper, salt, garlic and onion powder, baking powder, and cayenne pepper) and whisk them together.
- Gradually pour in the beer of your choice (preferably a light-colored ale) or mineral water, aiming for a thick pancake batter-like consistency. You can eyeball the amount of beer rather than using a measuring cup.
- Take the frozen cheese curds out of the freezer and set up a station line with frozen curds, batter, hot oil pan, and a plate lined with paper towel.
- Dip a frozen curd into the batter, ensuring it is completely coated, then remove it and drop it into the fryer. Repeat this process in batches to maintain the oil temperature.
- Once the cheese curds are a golden brown color, place the finished curds on a paper towel.
- Serve with Ranch Dressing and enjoy!
Equipment
Bielmeier 12.5″ Carbon Steel Wok Pan with Lid, Gloves, & Cookware Accessories
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Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)
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OXO Good Grips 11-Inch Balloon Whisk
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A Few Ingredient Recommendations, and substitutions/suggestions
I’m not an affiliate of the following brands themselves or get paid to recommend them.
- Light Colored -Ale beer (I like New Glarus®Spotted Cow or Blue Moon® are good choices, just make sure it’s an Ale) Don’t use IPAs or Dark beers. This is supposed to be light and go with the curds. You will not taste the cheese and the spices won’t work the same.
- If you don’t want to use beer, you can use mineral water. In a REAL pinch, use tap water.
- Wisconsin Cheese Curds (in today’s post I’m using Shullsburg Creamery Cheese Curds, but I also LOVE Westby Creamery’s Cheese Curds as well (although, I’m not sure if Westby ships their curds, other than in gift boxes).
- Oil: Peanut Oil It can hold high temp and is less expensive than others.
- If you have a peanut allergy and can’t use it, then I highly suggest using canola or avocado oil instead.
Nutrition Info
Nutrition is auto-calculated for your convenience. Where relevant, I recommend using your own nutrition calculations.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: American, Wisconsin
Nutrition
- Calories: 748.42
- Sugar: 0.78
- Sodium: 1540.47
- Fat: 46.35
- Saturated Fat: 24.72
- Carbohydrates: 43.15
- Fiber: 1.44
- Protein: 34.46
- Cholesterol: 126.3
