Beer Battered Deep Fried Cheese Curds are a staple in Wisconsin. Real and authentic Wisconsin cheese curds. Curds so fresh they squeak, tossed in beer batter, and fried till crispy and melty. It is not Wisconsin without cheese curds!
My husband said to me, "you need to give these people some cheese curds!". I have to agree with him. It seems to be inexcusable for a person to be from Wisconsin, have cheese curd in their name, and love cheese but have no cheese curd recipe to share!
Fear not my friends because the day is here, and I am sharing my recipe, tricks, and tips for the best Wisconsin cheese curds.
Cheese curds can be a little tricky, but with practice and patience they are one of the tastiest bites on earth.
I use super fresh cheese curds (they must squeak!). Typically, you can find fresh cheese curds at an store in Wisconsin. If there are local farms selling them- even better- because it is likely from earlier that day. Cheese curds are typically cheddar, but there are other types. They are springy and light, but have a nice salty flavor to them.
Frequently asked questions:
What type of oil to I need to use?
I use a plain vegetable oil for my curds.
Do I need a deep fryer?
No, but I recommend an oil thermometer, like this one.
Does it matter what type of beer I use?
I recommend a lighter beer.
Why do I need to use baking soda?
When fried, gas bubbles are released resulting is a lighter fried curd.
Can I use a different cheese than cheddar?
Yes, mozzarella will work well, but it will change the traditional cheese curd flavor.
Why are some cheese curds white and some yellow?
No different in flavor exists, but the yellow color is from an additive called annatto.
Are there different way to prepare cheese curds?
Yes. You can use thicker batter or bread crumbs to change the texture and thickness of the breading. Cheese curds are typically fried, but some people like to use their air fryers to make the cheese curds.
Can I add seasonings and herbs to the cheese curds?
Yes. I have found the best method is to toss the ht curds in the seasoning and fresh herbs.
Do you need a dip?
Cheese curds are typically served with ranch in Wisconsin. Other types of popular dip as ketchup and marinara sauce.
To learn more fun facts about cheese curds click here!
I am teaming up with a few blogging friends to bring you even more delicious diary recipes! Check out these amazing dishes!
Delicious Dairy Recipes
- Aspargus Gruyere Tart by Art of Natural Living
- Beer and Brats Mac and Cheese by A Kitchen Hoor's Adventures
- Beer Battered Deep Fried Cheese Curds by Cheese Curd In Paradise
- Best Oreo Milkshakes by Family Around the Table
- Cheese and Spinach Ravioli Casserole by A Day in the Life on the Farm
- Cookies and Cream Ice Cream by Simply Inspired Meals
- Individual Baked Macaroni and Cheese by Karen's Kitchen Stories
- Marigold Petal and Matcha Panna Cotta by Culinary Adventures with Camilla
- Palestinian Preserved Labneh by Pandemonium Noshery
- Sour Cream and Spicy Cheddar Ranch Dip by Hezzi-D's Books and Cooks
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Looking for more recipes perfect for a cheese lover?!
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Beer Battered Deep Fried Cheese Curds
Ingredients
- 2 quarts vegetable oil
- 1 ⅓ cup all-purpose flour, divided
- ⅓ cup whole milk
- 1 teaspoon baking soda
- ¾ cup light beer
- 2 eggs
- 2 lbs cheese curds, separated
- Ranch Dressing for dipping, optional
Instructions
- Place cheese curds on a parchment lined baking sheet and freeze for an hour. Just before the curds are ready to come our of the freezer, heat your oil high to 400°.
- In a mixing bowl, combine 1 cup flour, milk, baking soda, beer, and eggs.
- In a separate bowl add the remaining ⅓ cup flour. Roll the frozen cheese curds in the flour.
- Dip the cheese curds in the beer batter. Carefully remove them with a fork and tap the side of the bowl to remove any unneeded batter.
- Place the battered curds in the heated oil. Fry the curds in batches of 8 for 1 ½ -2 minutes. The cheese curds will be golden brown. It is important not to add too many at once because the oil temperature will decrease giving you soggy curds.
- Place cooked curds on a paper towel lined plate.
- Serve hot.
Juli
I adore cheese curds but never make them because I couldn't get the coating right. I can't wait to try your recipe to fix that!
Karen
I wish cheese curds were available here! These look so delicious! Perfect fry!
Hezzi-D
Oh man we can rarely get cheese curds but I love them! I really, really want to make these!
Christie
The best fried cheese curds I've had were at the Minnesota State Fair. I'm so glad to know I can easily make them at home. These look perfectly delicious.
Wendy Klik
These are for sure going on my to make list.
Heidy L. McCallum
My husband loves cheese curds and these look perfect to make and surprise him with tonight. I will let you know how it all turns out.
Claudia Lamascolo
I have never had cheese curd but I guarantee we would love it since anything cheese related in our house is a win win thanks!
Simply Inspired Meals
I have never heard of this but after reading your recipe I really want to try them. They sound absolutely sinful!
Vanessa
Oh my word, this is the most wonderful treat! Just too good for words.
Ramona
The coating on these little cheese curds looks perfect - I really must try this as a real treat very soon. Lovely recipe that I cannot wait to make. My kids will love me forever for making htis.
Danielle
It is amazing how you can enjoy the taste of each state at home! So many great dishes! I can't wait to try the taste of Wisconsin with these delicious curds!
Ellen
I've never had these but they look delicious. I love they are beer battered.
Anne Lawton
I love cheese curds, and I'm sure I would love them even more deep fried!
Jacqueline Debono
I have never had fried cheese curds but they look wonderful! I can get mozzarella curds here in Italy not cheddar so going to try with that! Can't wait!
Cassie
I don't drink alcohol. While you always hear "the alcohol cooks out, " Do you have a substitute for beer in your recipes?
Ashley Lecker
In some you can simply sub chicken broth or stock. For the cheese curds, I might do a mixture of milk and a little water.