Back to Recipe Page
Real Wisconsin Fried Cheese Curds*
- 2 Quarts corn oil for frying
- ¼ cup milk
- 1 cup all-purpose flour
- ¾ cup beer
- ½ tsp salt
- 2 eggs
- 2 pounds cheese curds, broken apart
- Heat corn oil in deep fryer or large saucepan to 375 degrees F (190 degrees C).
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 -2 minutes.
- Drain on paper towels; serve hot.
cheese curd isn't a special kind of cheese. It's just a young cheddar,
one that hasn't been aged at all. These curds are separated from the
whey during the cheesemaking process, and instead of being molded for a
future cheese wheel, they're sliced up and bagged to be sold right away.
courtesy of Meredith Corporation magazines (e.g., allrecipes.com,
eatingwell.com, bhg.com, marthastewartliving.com) unless otherwise