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cheese curd in a basket

Beer Battered Deep Fried Cheese Curds

Prep Time 1 hour 10 minutes
Cook Time 15 minutes
Servings 6 people


  • 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.
  • Serve hot.