Beer Batter Deep Fried Cheese Curds Recipes

BEER BATTERED CHEESE CURDS WITH HOMEMADE RANCH

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.

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:

• 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.

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.

BEER BATTERED CHEESE CURDS

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.

BEER BATTERED CHEESE CURDS

Steps:

• Little tip - You are going to want the cheese curds to be frozen. So either toss them in the freezer the night before or for an hour before you want to make them. This helps the cheese to not become rubbery when it's cooking. Take a larger bowl and combine the flour, milk, baking soda, beer, salt and eggs. With a whisk, mix until the batter is smooth. Pour the oil in the deep fryer and bring to 400. I prefer using peanut oil when I'm frying foods because it doesn't alter the flavor but I do understand that it can be expensive. Canola oil will work too. In a medium bowl, place a scoop of flour. You are going to toss the cheese curds in the flour before you place them in the batter. You want to get a nice little dusting of flour all over the cheese curds. Place the cheese curds in the batter and get an even coating all around. Shake the excess batter off. Place about 8 cheese curds in the hot oil. Do not do much more because the frozen cheese is going to lower the temperature fo the oil and you don't want it to be lowered too much. Fry the cheese cruds for a few minutes on each side until they are golden brown. Remove from hot oil and place on a few paper towels to absorb any excess oil. Enjoy these hot or warm. This is a dish you want to enjoy right away.