Being from Wisconsin I love cheese. And there is nothing better than a fresh cheese curd. The salty, squeaky, mini block of cheese just makes every cloudy day a little brighter. Now, I would never advise to store your cheese curds in the fridge if you plan to eat them as is, room temperature is the absolute best way to enjoy them, however this recipe does call for you to have your curds in the freezer for about an hour. Don’t worry it’s part of the process and is necessary. However the remaining cheese curds that you do not fry up, should remain at room temperature, and enjoyed in all their squeaky deliciousness.
- 2 quarts of oil for frying
- 1 cup all-purpose flour
- 1/4 cup milk
- 1 tsp baking soda
- 1 cup of beer (Use a domestic beer, such as Miller, Leinenkugels, New Glarus, or Point Beer)
- 1/2 tsp salt (depending on how salty your cheese is, this may not be needed)
- 2 eggs
- 2 pounds of cheese curds, separated
- Extra flour for coating the curds
- **Optional – after battering the curds you can coat them in Panko if you are looking for a little extra crunch**
- Put your cheese curds into the freezer for an hour. Heat your oil to 400 degrees Fahrenheit. In a medium bowl mix, flour, baking soda, beer, salt, and eggs until just combined.
- Take a drink of beer and smile, as you will be even happier in a couple minutes.
- Take our your frozen cheese curds and lightly flour them. Dip them into the beer batter and completely cover them, you want to let the excess batter drip off, as you only need a light coating of the batter.
- Place curds into the heated oil and fry for a few minutes until golden brown on all sides. Only fry a few at a time so the oil doesn’t cool down too much. Once browned remove them to a plate lined with paper towels to absorb excess oil.
- Serve them immediately by themselves, with ranch or ketchup.
These are great anytime, however you can make them for cooking out with your favorite brats and burgers, or at a tailgating party. It’s important to note that your cheese curds can differ in flavor if you use an inferior beer, so please fry responsibly and use a Wisconsin beer brand, trust me, we know what we are doing when it comes to both beer and cheese. 🙂