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.
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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Beer Battered Deep Fried Cheese Curds
- 2 quarts vegetable oil
- 1 1/3 cup all-purpose flour, divided
- 1/3 cup whole milk
- 1 tsp baking soda
- 3/4 cup light beer
- 2 eggs
- 2 lbs cheese curds, separated
- Ranch Dressing for dipping, optional
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 1/3 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 1/2 -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.