Beer-Battered Cheese Curds
There are few foods as immediately joyful as fresh cheese curds pulled from hot oil. Crisp on the outside, squeaky and molten inside, they’re inseparable from Wisconsin fish fries, county fairs, and nights that run a little longer than planned.
This version keeps things simple: cold curds, light batter, hot oil. Eat them fast, standing if possible, with salt on your fingers and no expectation of leftovers, although I like them cold because I'm a creature.
Ingredients
- 1 lb cheese curds, chilled
- 1 cup all-purpose flour, divided
- 1 tsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 egg
- 3/4 cup beer (lager or ale)
- Oil, for frying, about 4 cups
- Marinara, or my favorite-Cherry BBQ Sauce for dipping. Again, you could use ranch but have some self respect.
Instructions
- Heat oil in a deep fryer or heavy pot to 375°F.
- Toss cheese curds in 1/4 cup flour to coat.
- In a bowl, whisk remaining 3/4 cup flour, baking powder, garlic powder, and salt.
- Add egg and beer; mix until batter is smooth.
- Dip floured curds in batter and fry in batches until golden brown, about 1–2 minutes.
- Drain on paper towels and serve hot with dipping sauce.
Notes:
- Keep curds cold before frying for best results.