‘Wisconsin’ Fried Cheese Curds

One lazy Saturday morning I was watching Man v. Food on the Travel Channel. After consuming about ten pounds of meat in one episode, the show’s host began the next episode in the state of Wisconsin. I knew the state was renowned for it’s cheese, but I had never heard of ‘cheese curds.’ The restaurant they were showcasing sold these babies by the basketful – and boy did they look amazing in 1080p!

According to Wikipedia, cheese curds are “solid parts of soured milk“….Well fortunately I hadn’t read that yet when I got up and went to Wegman’s right then and there for my very own cheese curds.  

They only had New York cheese curds…but since the origin of the fried cheese curd is in Wisconsin,I am still calling these Wisconsin Fried Cheese Curds.

Since I had just watched the pros make them on tv – and since I have a fair amount of experience in the worlds of beer-battering and frying things – I decided to wing it. The end result was nothing short of glorious.

Made with real cheddar cheese curds, beer battered, and deep fried – the abundance of flavor in these little morsels bring a whole new meaning to the words ‘fried cheese’!

Ingredients

1 lb cheese curds, broken apart
1/4 cup whole milk
1 cup all-purpose flour
6 oz (or half a can) beer 
1/2 tsp sea salt
2 large eggs
1 cup canola oil (or other oil for frying)

Note: I used Foster’s beer because it’s what I had on hand. The recipe worked out really well, but I am willing to bet a darker beer would add a bit more bold of a flavor.Being from Baltimore, my number one choice for a ‘dark beer’ to cook with is always Loose Cannon.

First, make sure you have a wire strainer or something similar – you cannot use tongs for boiling hot cheese! I also made sure to line a baking sheet with paper towels before starting, so I would have a somewhat absorbent surface to lay the curds on post-frying.

To make the batter, whisk together milk, salt, and eggs. 

Then add beer and whisk some more.

Lastly, add flour and stir until well combined.

Then have yourself a beer – you deserve it!

Now, prepare your deep fryer or frying pan. I used a large, stick-proof frying pan with high sides. Heat about four cups of oil over high heat. The ideal temperature for the oil is somewhere between 350-400 degrees.

Place cheese curds into the batter and stir to cover. I fried batches of about 7-10 curds. Remove from batter with wire strainer and shake gently to allow excess batter to fall off. 

Gently dump the battered curds into the hot oil; make sure none of the curds are sticking together.

 

Fry the curds until golden brown, just a minute or so, gently pushing them every 15-20 seconds to prevent clumping or sticking. 

Lay the fried curds in a single layer on the paper towels. Allow to sit about a minute or two before serving.

These things are SO GOOD! I can’t believe I have never heard of these heavenly treats until now – but they will definitely be making an appearance at a football game or two this year! 

And just in case you were wondering just how gooey these things are….

– Chef Genny

Wisconsin Fried Cheese Curds
Made with real Wisconsin cheddar, beer battered, and deep fried - the abundance of flavor in these little morsels bring a whole new meaning to the words 'fried cheese'!
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Ingredients
  1. 1 lb cheese curds, broken apart
  2. 1/4 cup whole milk
  3. 1 cup all-purpose flour
  4. 6 oz (or half a can) beer
  5. 1/2 tsp sea salt
  6. 2 large eggs
  7. 1 cup canola oil (or other oil for frying)
Instructions
  1. First, make sure you have a wire strainer or something similar - you cannot use tongs for boiling hot cheese! I also made sure to line a baking sheet with paper towels before starting, so I would have a somewhat absorbent surface to lay the curds on post-frying.
  2. To make the batter, whisk together milk, salt, and eggs.
  3. Then add beer and whisk some more.
  4. Lastly, add flour and stir until well combined.
  5. Then have yourself a beer - you deserve it!
  6. Now, prepare your deep fryer or frying pan. I used a large, stick-proof frying pan with high sides. Heat about four cups of oil over high heat. The ideal temperature for the oil is somewhere between 350-400 degrees.
  7. Place cheese curds into the batter and stir to cover. I fried batches of about 7-10 curds. Remove from batter with wire strainer and shake gently to allow excess batter to fall off.
  8. Fry the curds until golden brown, just a minute or so, gently pushing them every 15-20 seconds to prevent clumping or sticking.
  9. Lay the fried curds in a single layer on the paper towels. Allow to sit about a minute or two and then serve.
Notes
  1. I used Foster's beer because it's what I had on hand. The recipe worked out really well, but I am willing to bet a darker beer would add a bit more bold of a flavor.Being from Baltimore, my number one choice for a 'dark beer' to cook with is always Loose Cannon.
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