Prep 10 mins
Cook 40 mins
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.
- 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.
I adapted this menu to suit a home fryer that only goes up to 275 degrees. I followed the batter recipe as described, then tossed the curds in panko crumbs and put in the freezer for a half hour. Fry at 275* for about 2 minutes, gently shaking the basket to keep the cheese from sticking to the bottom. Yum!
Tip, if you are having trouble with the cheese expanding and the batter floating to the top, freeze the curds. After frying microwave 10 seconds to make sure center is warm.
Just returned from business trip to Wisconsin with a bag-full (ok, I admit...suitcase-full) of fresh cheese curds. Originally thought I'd eat them raw (squeeky), but tried this recipe tonight. Not only is it simple, but it is almost as good as the local fried curds you get in Wisconsin! thanks, Chef!