Wisconsin Fried Cheese Curds
These Wisconsin fried cheese curds are crispy on the outside, warm and gooey on the inside, and surprisingly easy to make at home. Fresh cheddar cheese curds are coated in a light beer batter (or club soda batter), then fried until golden brown for a classic Wisconsin tavern appetizer that's perfect with burgers, game day snacks, or your favorite dipping sauce.
Equipment
- Dutch oven or deep, heavy skillet
- Deep-fry thermometer
- Mixing bowls
- Whisk
- Slotted spoon or spider strainer
- Wire rack or paper towel-lined baking sheet
- Measuring cups and spoons
Ingredients
For the Cheese Curds
- 1 pound white cheddar cheese curds
- Vegetable or peanut oil for frying
For the Batter
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 1 large egg
- ¾ cup cold beer or club soda
Instructions
- Pour 2 to 3 inches of oil into a Dutch oven or deep skillet and heat to 375°F.
- In a large mixing bowl, whisk together the flour, cornstarch, baking powder, kosher salt, garlic powder, onion powder, paprika, and black pepper.
- Add the egg and slowly whisk in the cold beer or club soda until the batter is smooth and thick enough to coat the back of a spoon.
- Pat the cheese curds dry with paper towels. Let them sit at room temperature for about 10 minutes while the oil finishes heating.
- Working in small batches, dip the cheese curds into the batter, allowing any excess to drip off.
- Carefully lower the battered cheese curds into the hot oil. Fry for 2 to 3 minutes, turning occasionally, until lightly golden brown.
- Remove the cheese curds with a slotted spoon and place them on a wire rack or paper towels to drain. Sprinkle lightly with kosher salt while still hot.
- Serve immediately with jalapeño ranch, ranch dressing, marinara sauce, honey mustard, or spicy aioli.
Notes
- Cold batter creates the crispiest coating.
- Fry in small batches to keep the oil at 375°F.
- Fresh cheese curds are best, but refrigerated cheese curds work beautifully.
- Club soda is an excellent substitute for beer.
- These are best served immediately after frying.
Nutrition Facts
Approximate per serving — based on 6 appetizer servings| Calories | 320 |
| Protein | 14g |
| Carbohydrates | 18g |
| Fat | 21g |
| Fiber | 1g |
| Sodium | 590mg |