Fried Cheese Curds in Beer Batter
A golden, crispy outside encases gooey fried cheese curds. The light beer batter creates the perfect sheath for the iconic American cheese snack. A nod to Wisconsin creameries and breweries. Servings depend on amount of curds you will prepare.
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Servings: 2
Calories: 681kcal
Ingredients
- 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 enough for 2 lbs
- 1 egg beaten
- ¾ cup flour* + a bit more to toss cheese curds prior to dipping them in the batter
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chilled beer 8 oz or just a bit more, up to 10 oz**
Instructions
- Place the cheese curds in the freezer for about half an hour just prior to frying them (optional step, but highly recommended, see relevant post section above).
- Heat the oil in a heavy bottomed pot to 350 F.
- As the oil is heating fill a small bowl with flour (depending on how many curds you have about ½ cup). Toss the curds in flour, shake of excess and set them aside.
- In another bowl make the batter. Mix flour, salt and baking soda. Add the beer to the beaten egg and mix. Add this mixture to the flour and mix with a fork until a thinnish batter forms.
- As the oil reaches 350 F begin frying. Working 4 to 6 flour coated curds at a time dip them in the batter and fry until they turn golden. Remove with a slotted spoon and allow them to drain over a wire rack*** or paper towel covered plate.
- Enjoy immediately.
Notes
*You can use all-purpose flour but if you have cake flour on hand, go with it. Cake flour contains less gluten forming proteins and ends up creating a better batter.
**The exact quantity will depend on how large the egg was that you used and also the type of flour (some varieties absorb liquid faster).
***Wire rack works better because if some cheese oozed out it will not stick to the paper towels.
Both chilling the cheese curds in the freezer prior to frying and using a very cold beer to mix the batter have a direct effect on the success of this recipe. The semi-frozen curds will melt nicely during deep frying but will not liquify and escape the batter casing. The very cold beer will slow down gluten formation which will lead to a crispier battered outside.
Maintain the frying temperature of the oil as close to 350F as you can as you fry the curds.
Nutrition
Serving: 2Servings | Calories: 681kcal | Carbohydrates: 26g | Protein: 116g | Fat: 555g | Saturated Fat: 87g | Polyunsaturated Fat: 80g | Trans Fat: 11g | Cholesterol: 256mg | Sodium: 488mg | Fiber: 1g | Sugar: 2g
