Beer Battered 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.

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.

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.

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.

DEEP-FRIED CHEESE BITES

Steps:

• Place 1/4 cup flour in a large resealable plastic bag. Add cheese curds, a few pieces at a time, and shake to coat. , In an electric skillet or deep fryer, heat oil to 375°. Meanwhile, in a large bowl, whisk beer and remaining flour. Dip cheese curds, a few at a time, into batter and fry for 2-3 minutes on each side or until golden brown. Drain on paper towels.

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.

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.

BEER BATTERED CHEESE CURDS

Steps:

• Heat oil in a large fryer or sauce pan to 375* - if you don't have a thermometer, you'll know oil is ready when it bubbles around the handle of a wooden spoon. Whisk together milk, flour, beer, salt and eggs until well incorporated. Place cheese curds in batter 6 - 8 at a time, stir to coat. Using a slotted spoon to pull them out of batter, shaking off excess batter. Deep fry curds until golden brown. Drain on paper towels