BEER BATTERED CHEESE CURDS
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.
Provided by Chef Schellies
Categories Cheese
Time 50m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 55.8, Fat 1, SaturatedFat 0.2, Cholesterol 18, Sodium 247.1, Carbohydrate 8.9, Fiber 0.3, Protein 1.8
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Lucy Chauke
[email protected]These cheese curds were amazing! The batter was crispy and flavorful, and the cheese was gooey and melted perfectly. I will definitely be making these again.
Khan Sohail
[email protected]I'm not a big fan of cheese curds, but these were actually really good. The batter was crispy and flavorful, and the cheese was gooey and melted perfectly. I would definitely order these again.
Taskeen Khan
[email protected]These cheese curds were a bit too greasy for my taste.
Modhusudon Dotto
[email protected]These cheese curds were delicious! The batter was crispy and the cheese was gooey and melted perfectly. I will definitely be making these again.
Kevin Turner
[email protected]I've made these cheese curds a few times now and they're always a hit with my family and friends. They're so easy to make and they always turn out perfect.
Beatrice Tuesday
[email protected]These cheese curds were a bit too spicy for my taste.
Abdur Rohim
[email protected]I love the flavor of the beer batter in these cheese curds. They're always a hit at parties.
Brandon Davis
[email protected]These cheese curds were a bit too salty for my taste.
MD Ibrahim Khan
[email protected]These cheese curds were easy to make and turned out great! I used a gluten-free beer batter and they were still delicious.
Srdjan Sabo
[email protected]I've never had beer-battered cheese curds before, but these were delicious! The batter was crispy and flavorful, and the cheese was gooey and melted perfectly. I will definitely be making these again.
abdou nachit
[email protected]These cheese curds were a bit too greasy for my taste.
Gbangbalasa Sunday
[email protected]I love cheese curds and these were no exception. The batter was light and crispy, and the cheese was melted and gooey. I could have eaten a whole plate of these!
Md Nahed
[email protected]I followed the recipe exactly and my cheese curds turned out perfect. They were crispy on the outside and gooey on the inside. I will definitely be making these again.
Ray Becklund
[email protected]These cheese curds were a little bland for my taste.
Mogaji Mariam
[email protected]I've made these cheese curds a few times now and they're always a crowd-pleaser. The batter is so easy to make and the cheese curds fry up perfectly. I usually serve them with a side of marinara sauce.
Slayy BeomHan
[email protected]These cheese curds were amazing! The beer batter was crispy and flavorful, and the cheese was gooey and melted perfectly. I served them with a side of ranch dressing and they were a hit with my family and friends.