Beer Battered Cheese Curds Recipes

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DEEP FRIED CHEESE CURDS



Deep Fried Cheese Curds image

Straight out of Wisconsin, fried cheese curds are a favorite at carnivals and fairs. They look like little balls of popcorn and taste like cheese! Use up to 2 pounds of cheese curds with this recipe.

Provided by Janet

Categories     Appetizers and Snacks     Cheese

Time 11m

Yield 24

Number Of Ingredients 7

1 cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
2 eggs, beaten
½ cup milk
1 pound cheese curds
1 quart oil for frying

Steps:

  • In a medium bowl, sift together the flour, baking powder, and salt. Stir in the eggs and milk. Mix until smooth. Add more milk for a thinner batter. Coat the cheese curds with the batter.
  • Heat the oil in a large, heavy skillet over medium heat. Fry the coated cheese curds approximately 1 minute each, until golden brown. Drain on paper towels.

Nutrition Facts : Calories 136.2 calories, Carbohydrate 4.5 g, Cholesterol 35.8 mg, Fat 10.5 g, Fiber 0.1 g, Protein 5.9 g, SaturatedFat 4.7 g, Sodium 196.4 mg, Sugar 0.4 g

REAL WISCONSIN FRIED CHEESE CURDS



Real Wisconsin Fried Cheese Curds image

Real Wisconsin fried cheese curds!

Provided by Markg238

Categories     Appetizers and Snacks     Cheese

Time 30m

Yield 16

Number Of Ingredients 7

2 quarts corn oil for frying
¼ cup milk
1 cup all-purpose flour
¾ cup beer
½ teaspoon salt
2 eggs
2 pounds cheese curds, broken apart

Steps:

  • Heat corn oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Whisk together milk, flour, beer, salt, and eggs to form a smooth, rather thin batter. Place cheese curds, about 6 or 8 at a time, into the batter, stir to coat, and remove with wire strainer. Shake the curds a time or two to remove excess batter. Deep fry the curds until golden brown, 1 or 2 minutes. Drain on paper towels; serve hot.

Nutrition Facts : Calories 370.3 calories, Carbohydrate 7.3 g, Cholesterol 83.1 mg, Fat 30.6 g, Fiber 0.2 g, Protein 15.9 g, SaturatedFat 13.6 g, Sodium 436 mg, Sugar 0.5 g

BEER BATTERED DEEP FRIED CHEESE CURDS



Beer Battered Deep Fried Cheese Curds image

Beer Battered Deep Fried Cheese Curds are a classic Wisconsin appetizer featuring gooey melted cheese waiting to ooze out of a crisp beer flavored crust!

Provided by Fox Valley Foodie

Categories     Appetizer

Time 6m

Number Of Ingredients 7

1 pound cheese curds ((or cubed mild cheddar))
1 cup flour
1 cup beer ((+ 1-2 tablespoons as needed))
1 egg ((beaten))
1 teaspoon baking powder
1 teaspoon table salt
Oil for deep frying

Steps:

  • Heat oil in deep fryer or skillet to 400 degrees. If using a skillet ensure enough oil is added to cover the curds (approximately 2").
  • Combine flour, baking powder and salt together in a medium bowl.
  • Add beaten egg and beer and mix till combined. The batter should have the consistency of thin pancake batter. If it is too thick add additional beer as needed. If it is too thin, sprinkle in a little flour.
  • Deep fry one cheese curd to test the batter if needed.
  • Working in batches, drop cheese curds into the batter and evenly coat then lift cheese out of the batter with a spider or slotted spoon and let the excess batter drip off before placing in the oil.
  • Deep fry curds for 1 minute, or until golden brown, then remove the fried curds to drain on paper towels.
  • Let cool slightly and serve.

Nutrition Facts : Calories 593 kcal, Carbohydrate 25 g, Protein 33 g, Fat 38 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 162 mg, Sodium 1330 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BEER BATTERED CHEESE CURDS



Beer Battered Cheese Curds image

I'm originally from Wisconsin where everyone knows about these. They are wonderful. They sell them at festivals throughout the summer and they are very popular at the state fair. Cheese curds seem to be very difficult to find in places other than Wisconsin, though. Please DO NOT use chunks of regular cheese as it will not hold up during the frying process and is guaranteed to make a mess. Cheese curds are more durable. You could probably use string cheese successfully, although I have not tried this.

Provided by Chef Schellies

Categories     Cheese

Time 50m

Yield 12 serving(s)

Number Of Ingredients 6

5 ounces beer
5 ounces pancake mix
1/2 teaspoon salt
1 egg
2 1/2 lbs cheese curds
oil (for frying)

Steps:

  • Make sure the cheese curds are fresh and at room temperature.
  • Mix beer, pancake mix, salt, and egg.
  • Dip curds in batter and drop one at a time into heated oil (425-450F). Fry for about 1 minute or until golden brown.
  • Drain on paper towel.

Nutrition Facts : Calories 55.8, Fat 1, SaturatedFat 0.2, Cholesterol 18, Sodium 247.1, Carbohydrate 8.9, Fiber 0.3, Protein 1.8

BEER BATTERED CHEESE CURDS WITH HOMEMADE RANCH



Beer Battered Cheese Curds with Homemade Ranch image

Provided by Valerie Bertinelli

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 17

Vegetable oil, for frying
1 pound cheese curds, broken apart
1 cup all-purpose flour
1/2 cup lager or other mild beer
1/4 cup milk
1 large egg
Kosher salt
Homemade Ranch, recipe follows
1/3 cup mayonnaise
1/4 cup buttermilk
2 scallions, finely chopped
2 tablespoons chopped fresh parsley
1 teaspoon white vinegar
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Kosher salt and freshly ground black pepper

Steps:

  • Fill a Dutch oven with about 1 inch oil and heat to 375 degrees F over medium-high heat. Have a paper towel-lined plate or brown paper bag ready for draining the curds. Meanwhile, toss the cheese curds with 1/4 cup flour in a bowl. Whisk the remaining 3/4 cup flour together with the beer, milk, egg and 1/4 teaspoon salt in another bowl.
  • When the oil is hot, take a handful of the curds, shake off the excess flour, and add them to the batter. Let the excess batter drip off, then add the curds to the oil. Fry until puffed and golden, about 1 minute, then transfer to the paper bag with a strainer or slotted spoon. Repeat with the remaining cheese curds.
  • Serve immediately with the Ranch dressing.
  • Whisk the mayo and buttermilk together with the scallions, parsley, vinegar, onion powder, garlic powder, paprika, a rounded 1/4 teaspoon salt and a generous amount of pepper in a bowl. Transfer to a small serving bowl and refrigerate until ready to serve.

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