Fried Cheese Curds Recipes

DEEP FRIED CHEESE CURDS

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.

REAL WISCONSIN FRIED CHEESE CURDS

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.

DEEP-FRIED CHEESE CURDS

Steps:

• Instructions Place cheese curds in a mesh strainer. Whisk buttermilk and beer in a large, deep bowl. Submerge curds in strainer into the buttermilk-beer mixture. Combine the flour, baking powder, salt and pepper in a large, shallow bowl. Heat vegetable oil in a Dutch oven or deep-fat fryer to 375°F. Remove curds from buttermilk-beer mixture; drain well. Dredge curds in flour mixture, shaking off any extra coating. Fry curds, in batches, in vegetable oil for 1-3 minutes on each side or until light golden brown. (Do not crowd.) Drain on paper towels. Serve immediately with dipping sauce if desired.

BEER BATTERED DEEP FRIED CHEESE CURDS

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.

CULVER'S FRIED CHEESE CURDS

Steps:

• Combine flour and salt in a shallow bowl. Stir so the salt is incorporated evenly.
• Break eggs into a second shallow bowl with 1 tablespoon of milk. Beat the eggs.
• Place breadcrumbs into a third bowl.
• Coat the curds first with flour, then the egg, and finally the bread crumbs. It is very important to coat the cheese curds evenly and thoroughly.
• Place coated curds on a wire rack resting in a rimmed baking sheet. Freeze the cheese curds for 30 to 60 minutes.
• Set up another wire rack on a baking sheet or line a plate with paper towels.
• Pour enough oil into a large skillet or a pot to reach about 2 inches of oil.
• Heat the oil over medium-high heat. Use a thermometer to make sure the temperature is 375 degrees.
• Fry a few curds at a time, carefully drop a few in at a time. Do not crowd the skillet.
• Fry for about 1 minute, turning them once. Cook until they are golden brown.
• Remove the fried cheese curds with a slotted spoon and place them on a clean wire rack over a baking sheet to drain.
• Enjoy immediately.

FRIED CHEESE CURDS

Steps:

• Let the curds sit at room temperature until they start to "sweat" a little before coating them in flour then freeze them for 60 minutes.
• Use the remaining flour and add it to a bowl with the baking powder, salt and club soda, whisking until smooth.
• Heat a pot of oil 3 inches deep to 360 degrees.
• Add the cheese curds to the batter using a skimmer to let the excess batter drain before adding them to the hot oil and cooking them for one minute until golden brown, stirring them after about 30 seconds.

FRIED CHEESE CURDS

Steps:

• Heat 1-2 inches of oil to 375 degrees F in a large cast iron skillet or dutch oven. A thermometer helps to monitor the oil so it doesn't get too hot or too cold.
• Whisk the flour, buttermilk, baking soda, garlic, salt, and egg until it makes a smooth batter.
• Dip the cheese curds in the batter a few at a time to coat, then add them to the hot oil. Be careful not to overcrowd the pan or the oil temperature will drop.
• Fry the cheese curds until golden brown, turning them partway through. Transfer the fried cheese curds with a slotted spoon to a wire rack set over a baking dish to drain. Repeat with remaining cheese curds.

FRIED CHEESE CURDS

Steps:

• In a medium bowl, mix the flour, baking powder and salt. Stir in the club soda and mix until smooth. Add the cheese curds to the batter and coat thoroughly.
• Heat the oil in a large, heavy skillet or heavy-bottomed pot over medium heat until a deep-frying thermometer inserted in the oil reads 360 degrees F. Fry the cheese curds for about 1 minute, turning halfway through. Drain on paper towels. Serve the fried cheese curds with marinara or your favorite dipping sauce.