Fried Cheese Curds in Beer Batter
Golden, crispy outside reveals gooey melted cheese curds. These beer battered fried cheese curds are an iconic American beer snack. A nod to Wisconsin creameries and breweries. Servings depend on amount of curds you will prepare.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
- 2 quarts cooking oil for frying
- 1 to 2 lbs of fresh cheese curds you will have leftover batter if you use 1 lb and just enough for 2 lbs
- 1 egg beaten
- 3/4 cup flour + more to toss cheese curds prior to dipping them in the batter
- 1 tsp baking soda
- 1 tsp salt
- 1 1/4 cup beer
Place the cheese curds in the freezer for about an hour just prior to frying them (optional step, but recommended).
Heat the oil in a heavy bottomed pot to 350 F (375 F if you chilled curds in the freezer).
Fill a small bowl with flour (depending on how many curds you have 1/2 to 1 cup).
In another bowl add the beaten egg, the flour, baking soda, salt and beer and beat with a fork until a thin-nish, smooth batter forms.
Working 6 to 8 curds at a time, toss them in flour, then dip them in the batter and fry until they turn golden. Remove with a slotted spoon and dry over paper towels.