Beer Battered Cheese Curds Recipes
BEER BATTERED CHEESE CURDS
I'm originally from Wisconsin where everyone knows about these. They are wonderful. They sell them at festivals throughout the summer and they are very popular at the state fair. Cheese curds seem to be very difficult to find in places other than Wisconsin, though. Please DO NOT use chunks of regular cheese as it will not hold up during the frying process and is guaranteed to make a mess. Cheese curds are more durable. You could probably use string cheese successfully, although I have not tried this.
Provided by Chef Schellies
Categories Cheese
Time 50m
Yield 12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 55.8, Fat 1, SaturatedFat 0.2, Cholesterol 18, Sodium 247.1, Carbohydrate 8.9, Fiber 0.3, Protein 1.8
BEER BATTERED CHEESE CURDS WITH HOMEMADE RANCH
Provided by Valerie Bertinelli
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 17
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.
FRIED CHEESE CURDS
Make and share this Fried Cheese Curds recipe from Food.com.
Provided by drskyles1
Categories < 30 Mins
Time 24m
Yield 6 , 6 serving(s)
Number Of Ingredients 6
Steps:
- for the batter:.
- add:.
- flour.
- salt.
- old bay seanoning.
- beer.
- mix.
- dregde cheese curds in batter.
- PLACE IN SMALL ICE CUBE TRAYS AND FREEZE.
- COOK FROZEN.
- fry in canola oil until golden @ 350.
Nutrition Facts : Calories 1377.6, Fat 145.5, SaturatedFat 10.7, Sodium 195.8, Carbohydrate 17.3, Fiber 0.6, Sugar 0.1, Protein 2.3
BEER BATTERED CHEESE CURDS
Number Of Ingredients 7
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
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- 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").
- 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.
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- Place the cheese curds in the freezer for about an hour just prior to frying them (optional step, but recommended).
- In another bowl add the beaten egg, the flour, baking soda, salt and beer and beat with a fork until a thin-nish, smooth batter forms.
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- Throw your cheese curds in the freezer for an hour and heat your oil high to 400°. In a medium bowl mix the flour, milk, baking soda, beer, salt and eggs just until well combined.
- In a separate bowl add some extra flour. Toss your frozen cheese curds in the flour so they are lightly coated. Dip the flour coated cheese curds in the batter and with a fork remove the curd and shake off any excess batter, so just a light layer remains. Place the battered curds in the oil and fry for a couple minutes until golden brown. Only fry 6-8 curds at a time so your oil doesn't cool down too much. Once the curds are cooked through and golden brown, remove them and place on a paper towel lined plate to absorb any excess oil. Serve immediately.
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