8 Reviews

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!

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Kirsten G. December 29, 2013

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.

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Ollieface April 15, 2013

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!

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cylee April 13, 2007

These came out good. Thanks.

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brian48195 February 11, 2013

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

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imsuemama February 06, 2012

These are wonderful. They are the perfect snack to enjoy while watching football on t.v. My deep fryer is kind of a pain to clean, but these cheese curds make it worth it.

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jolenemom6 April 10, 2009

WOnderful! Over here in Northern New England, I used the Farmer's Cheese curds that I get up in Quebec that they use for poutine. I loved the mild and salty flavor. YUM!

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NewEnglandCook November 22, 2006

Bless you for posting this recipe! Although I'm not originally from WI, my parents are, and I always order these at my fave Friday Night Fish Fry when I'm back there. Can't wait to try these at home!!!

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Me & Mr. Jones November 09, 2006
Beer Battered Cheese Curds