Talk to anyone from Wisconsin (or anyone who’s recently visited the state) about their favorite bar snack, and you’ll no doubt hear about deep fried cheese curds. Crisp on the outside, gooey and cheesy on the inside…what’s not to love? Thankfully, a batch of fried curds can be had any time in the comfort of your own kitchen with a few simple steps.
We tested several methods of deep frying cheese curds before settling on the winner. It’s a deconstructed batter, of sorts, that starts by giving the curds a nice bath in a mixture of buttermilk and beer. Then they’re tossed in a flour mixture before diving into the fryer for a mere 2 minutes. The result? A perfectly crisp exterior that’s not too heavy and doesn’t detract from the cheesy goodness within.
Ladies and gentlemen, start your fryers.
Step 1. Place cheese curds in mesh strainer.
Step 2. Submerge curds in mixture of equal parts lager-style beer and buttermilk. Set aside to soak while heating oil (vegetable, peanut or sunflower) in a deep fryer or deep, heavy bottomed pot to 375°F.
Step 3. In separate bowl, whisk together 2 cups flour, 2 teaspoons baking powder, 1 teaspoon salt and 1/2 teaspoon black pepper. When oil is ready, strain curds and toss in flour mixture.
Step 4. Shake off excess flour and fry in batches (don’t overcrowd fryer or pot) 2 minutes, or until golden brown. Remove from oil (use a slotted spoon or spider skimmer if frying in a pot). Drain on paper towel.
Chipotle Ranch: 1/2 cup ranch dressing, 1 tablespoon chipotle hot sauce
Lemon Dill Tartar Sauce: 1/2 cup mayonnaise, 1 teaspoon lemon zest, 1/2 teaspoon lemon juice, 1 teaspoon dill pickle relish, 1/2 teaspoon dill
Honey Mustard Aioli: 1/2 cup mayonnaise, 1/4 cup mustard, 2 tablespoons honey
Sriracha Ketchup: 1/2 cup ketchup, 1 to 2 tablespoons Sriracha
Servings: 2-4 as appetizer
1 pound (16 ounces) LaGrander’s Wisconsin cheese curds (Any Wisconsin brand will work, we also recommend using curds from Arena Cheese or Springside Artisan Cheese )
2 cups buttermilk
2 cups beer (lager)
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1 quart (4 cups) vegetable, peanut or sunflower oil, for frying
Preferred dipping sauce
Place cheese curds in mesh strainer. In large, deep bowl, combine buttermilk and beer. Submerge curds in mixture by placing strainer in bowl. Set aside.
In separate bowl, combine flour, baking powder, salt and pepper. Whisk to combine. Set aside.
In large Dutch oven or deep-fryer, heat oil to 375°F. When oil is ready, remove curds from buttermilk beer mixture. Strain well. Toss curds in flour mixture, shaking to remove excess flour. In 3 to 4 batches, fry curds 2 minutes, or until curds begin to turn golden brown. Do not crowd. Remove curds and drain on paper towels. Serve immediately.
Can’t get enough of the curd? Head over to EatCurds.com to learn how they are made, where to buy and how to prepare in even more great recipes.