Beer Battered Cheese Curds

Chef Schellies's Note:

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.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 12

• 5 ounces beer
• 5 ounces pancake mix
• 1/2 teaspoon salt
• 1 egg
• 2 1/2 lbs cheese curds
• oil (for frying)

Directions:

1. Make sure the cheese curds are fresh and at room temperature.
2. Mix beer, pancake mix, salt, and egg.
3. Dip curds in batter and drop one at a time into heated oil (425-450F). Fry for about 1 minute or until golden brown.
4. Drain on paper towel.

Reviews

[Ollieface]

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.

[brian48195]

These came out good. Thanks.

[imsuemama]

These were awesome! Everyone loved them!! It certainly would not have made 2.5 pounds worth of curds. But excellent tasting anyway!!