Wisconsin Cheese Curds

Fresh squeaky cheese curds, dipped into a beer batter and deep fried to perfection. A delicious Wisconsin tradition!

Servings

Calories 106kcal

Author Sara

Heat oil in fryer or a sauce pan to 375 degrees Fahrenheit.
Whisk egg and add to flour, baking powder, sugar, salt and beer.
Spray the fryer basket with nonstick cooking spray.
Coat the curds in the batter and use a slotted spoon to place them into the frying basket.
Place cheese curds into the fryer in small batches - no more than 10 at a time.
Shake the basket to loosen any curds from the bottom of the basket and to separate them while frying.
Deep fry until golden brown - usually 2-4 minutes.
Drain on paper toweling.

Maintaining Oil Temperature: Keep a close eye on the oil temperature throughout the frying process. Use a deep-fry thermometer to ensure that the oil remains at the optimal temperature of 375 degrees Fahrenheit. Fluctuations in temperature can affect the texture and color of the cheese curds, so adjust the heat as needed to maintain consistency.
Preventing Oil Splatter: To minimize oil splatter and ensure safe frying, carefully lower the cheese curds into the hot oil using a slotted spoon or tongs. Avoid overcrowding the fryer basket, as adding too many curds at once can cause the oil to bubble over and create a messy kitchen. Fry the curds in small batches to maintain control over the frying process.
Draining Excess Oil: After frying, transfer the cheese curds to a plate lined with paper towels to drain off any excess oil. Gently blot the curds with additional paper towels to remove any remaining oil on the surface. This step helps to achieve a crispy exterior while preventing the curds from becoming greasy. Serve the cheese curds immediately while they're hot and crispy for the best flavor and texture.