Beer Battered Deep Fried Cheese Curds are a classic Wisconsin appetizer featuring gooey melted cheese waiting to ooze out of a crisp beer flavored crust!
Move over fried mozzarella sticks, in the world of fried cheese, the beer battered cheese curds reign supreme as the crème de la crème ultimate comfort food appetizer!
What are they?
Although Wisconsin would like to claim all the credit, deep fried cheese curds actually began with the ancient Romans, who enjoyed a dish called "Globuli". Globuli uses curd cheese which is then combined with semolina and formed into dumplings and deep fried. The modern-day deep fried cheese curd recipe has remained similar, except I use a beer battered crust for even more flavor.
Ingredients & Substitutions
- Cheese - Authentic fresh cheese curds are best. If you haven't tried fresh curds renowned for their squeaky cheese and rubbery texture, you don't know what you are missing! However, if you can't find them at your local grocery store my next recommendation is to purchase a block of mild cheddar cheese and cut it into cubes. Other cheeses, like pepper jack, can also be substituted.
- Beer - Beer forms the backbone of your batter. You don't need a fancy craft beer, actually, cheap beer is better in this case. Just an inexpensive lager will suffice. Miller, Pabst, etc...
- All purpose flour - Flour combines with the beer to create the batter. You are looking to create a thin consistency, just enough to cling to the cheese. Any all-purpose flour is fine.
- Egg - Beat the egg and combine with batter.
- Baking powder - Acts as a leavening agent, giving the crust better texture.
- Oil - Personally, I like canola oil for deep frying. It has a high smoke point and a neutral flavor, allowing the flavor of the beer and cheese can remain the star. Peanut oil can also be used.
- Dipping Sauce - Serve your beer-battered cheese curds with ranch dressing, marinara sauce, chipotle aioli, Comeback Sauce, or as a poutine with gravy and french fries!
Note: Some people combine flour with bread crumbs for the breading, but I find breadcrumbs in the flour mixture make the breading too thick on the coated curds.
How to make them
Begin making this deep fried cheese curds recipe by heating at least 2 inches of oil to 400 degrees in a deep-sided skillet or large pot. While the oil is heating mix together your batter ingredients in a large bowl.
Your beer batter for deep frying should be like a thin pancake batter, a consistency similar to paint. My recipe calls for a cup of beer, however, if the batter is still too thick, add another 1 – 2 tablespoons of beer to thin it out to the correct consistency. You are aiming for a thin batter but if you thin it out too much, add a small amount of flour to thicken it slightly.
Before you dive into deep frying your entire batch, coat one curd in batter and fry it in the hot oil to test. You will be able to see if your batter is the right consistency and make adjustments before you accidentally ruin the whole batch.
Work in batches to batter all of the cheese curds and deep fry them for one minute in the hot oil until golden brown, then remove and place cheese curds on paper towels or a wire rack to let cool slightly before serving. If your cheese melts too much you'll see the curds begin oozing out excessively during frying. This means you are frying too long or too hot.
Serve with your favorite dipping sauce.
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Beer Battered Deep Fried Cheese Curds
Equipment
Ingredients
- 1 pound cheese curds (or cubed mild cheddar)
- 1 cup flour
- 1 cup beer (+ 1-2 tablespoons as needed)
- 1 egg (beaten)
- 1 teaspoon baking powder
- 1 teaspoon table salt
- Oil for deep frying
Instructions
- 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.
Notes
Nutritional Information
This recipe was originally published on FoxValleyFoodie.com May 23, 2016.
Curtis F. Niemeyer
Perfect recipe! Best results I have ever had making these at home! Recipe saved. Will definitely make again!
Veronica S.- Wisco Cheese Ambassador
This is my "go-to" recipe for curds. I change up the beer depending on the season. An Oktoberfest style is great in the Fall & I'll use lighter flavors in the summer, Bock in the Spring, etc. I like switching up the beer &/or adding a tiny bit of seasoning to the batter every so often like a pinch of dill or garlic powder, cayenne for the spice lover. We aren't big on dipping sauce, so incorporating a little bit of seasoning is fun. As always, the cheese is the real star of the show, so NEVER overpower the curd 😉
Natalie
Do you recommend freezing the curds before the batter or just refrigerated? I can't wait to try this recipe!
Fox Valley Foodie
I always just use refrigerated. Frozen works too, but may throw off the timing on the recipe slightly.
Andrew S
Freezing them actually allows the batter to finish frying first before the cheese melts. And is recommended by the Ellsworth Cooperative Creamery.
Sure the timing is a bit off when frying, but just look for the tiniest bit of cheese starting to ooze and take them out.
Cherie Swatek Fedder
I bought an instant read thermometer like you use for meats. Wasn't sure if I could use that for deep frying. So the way I read it I guess its ok ,right?
Fox Valley Foodie
That is exactly what I have used for years.
steve
Another one of those things I miss from Wisconsin! Even the "commercial" curds from Culvers and Tom's were great!
Jenni
Where is Tom's (Wisconsinite here)?
Robert Edwards
A shout-out to Foxy Valley.
I don't know if the kids these days say "shout-out," but aanyways . . .
Haley
So I freeze the cubed cheese that’s been dipped in batter for how long before frying ?
Fox Valley Foodie
I recommend following the recipe as written, but if you wish to freeze them I would freeze them solid, however long that takes.
Phil
Thanks for posting this! I am in Virginia, but have a Wisconson-ite staying with me, who brought some cheese curds with him. His first comment was "Wow, this is what they're like at the places that know how to fry 'em; the batter is airy and perfect!". That said...my deep fryer only goes to 350, and I would agree that 375-400 would be the better temp, so the batter cooks and 'seals' faster, before the cheese really starts to melt. Even with that...90 seconds seemed to be all they needed.
Matt
Thanks for a simple yet perfect recipe. This was my first attempt at fried curds and I can definitely say it wasn't the last!
Beth
What type of oil do you use??
Fox Valley Foodie
Any that you have on hand will work, but I prefer Canola because of its high smoke point. Extra Virgin Olive oil would be my last choice.
Pamela Belcher
I recommend freezing the curds first. I put them on a cookie sheet lined with parchment paper or tin foil and put them in the freezer. I them bag them so I have curds at the ready when I'm craving them. Freezing first keeps them from running and falling apart.
Jill K Marlow
did you freeze them with the batter on them?
Jamie
Since this is beer batter, I don’t think it would be possible to freeze them with the batter on since it’s a thin, runny batter that needs to go directly into the fryer otherwise it would all just run off. Freeze the raw curds first. You may want to shake the frozen curds in a light coating of flour to help the batter stick better. If you wish to freeze the curds for later use, you can freeze them after they have been cooked and cooled. Reheat in a 400 degree oven for about 10-12 minutes.
Laura
There is a stand that comes to the Shawano County Fair every year that has the most amazing curds, but also the longest line. I opted to do a Pinterest search and found your recipe. So glad I decided on yours!!! AMAZING!!! Thank you for sharing your recipe 😃
Laura
My point was that your recipe makes it so I don't have to wait in line and can make these curds of gold any time!!
Michelle Jersey
What kind of beer do you recommend?
Fox Valley Foodie
Traditionally a simple light beer is used. Any brand will do.
Chris Petersen
We followed this recipe to a t... and you need about a cup of beer to start, not half. The batter...well, it tastes like pancake batter. If you've ever had fried cheese curds in WI, this won't come close. I'm sorry... thanks for posting, but we wasted some money on this one.
evelyn
Can we not use beer? Will they turn out ok?
Fox Valley Foodie
Yes, there are plenty of cheese curd recipes that don't call for beer. Rather than trying to modify a beer-centric recipe you will likely have better results seeking out a recipe specifically formulated without beer.
Debbie
Small batches are a must. (4-6 curds in a 8" deep fryer). We were impatient towards the end and put 10-12 in.
They clumped together and oozed out. A mess in the oil.
Erin | Thanks for Cookin
Yum! Is it State Fair season yet?? I know a few local grocery stores up here in North Dakota sell cheese curds. I'm pretty sure my husband will propose to me all over again when I fry some up right at home for him! 🙂
Fox Valley Foodie
Anyone who makes cheese curds for their partner is a keeper!
Rachel
I do not live in or near Wisconsin, but I do enjoy a good fried cheese curd now and again. I don't think I've ever had them beer battered, though.
Fox Valley Foodie
I highly recommend giving them a try. I've been in love with them ever since I first discovered them at a county fair a number of years back. It is on my "must have" list every time I go to any fair.