Prep time: 5 minutes
Total time: 10-15 minutes
Origin: Title Town! (Wisconsin, USA)
No Superbowl party in Wisconsin could be complete without this classic (calorie loaded) appetizer! For those of you who don't know, cheese curds are basically chunks of white cheddar cheese that are a by-product of dairy farmers that produce large blocks of cheese. They're fresh, squeaky, bite sized pieces of white cheddar that can be eaten plain or battered and deep fried, sort of like mozzarella sticks (but better).
We used a beer batter recipe that we found online. The cheese curds are "Ellsworth" brand, which is a town located just 20 miles west of where we live...We also added Lowry's seasoned salt to the batter for extra flavor! Yum!
Total time: 10-15 minutes
Origin: Title Town! (Wisconsin, USA)
No Superbowl party in Wisconsin could be complete without this classic (calorie loaded) appetizer! For those of you who don't know, cheese curds are basically chunks of white cheddar cheese that are a by-product of dairy farmers that produce large blocks of cheese. They're fresh, squeaky, bite sized pieces of white cheddar that can be eaten plain or battered and deep fried, sort of like mozzarella sticks (but better).
We used a beer batter recipe that we found online. The cheese curds are "Ellsworth" brand, which is a town located just 20 miles west of where we live...We also added Lowry's seasoned salt to the batter for extra flavor! Yum!
Our roommate thankfully has a nice little deep fryer (maybe a bit TOO convenient....) but pan frying in oil is also an acceptable cooking method.
Unfortunately I forgot to take a picture of the final product, these little guys were gone in about a minute! They are the ultimate crowd pleaser.
This is the recipe we used for the batter:
Deep-Fried Cheese Curds Recipe -
Vegetable oil (for frying)*
1 egg, beaten
1 tablespoon vegetable oil
1 cup milk or beer
1 cup all-purpose flour
1 teaspoon granulated sugar
1/4 teaspoon salt
1 teaspoon baking powder
1 (9-ounce) package fresh cheese curds, room temperature
1 egg, beaten
1 tablespoon vegetable oil
1 cup milk or beer
1 cup all-purpose flour
1 teaspoon granulated sugar
1/4 teaspoon salt
1 teaspoon baking powder
1 (9-ounce) package fresh cheese curds, room temperature
* Use enough vegetable oil to completely cover cheese curds while frying.
In a deep fryer or large pot, heat vegetable oil (375 degrees to 385 degrees F).
In a medium bowl, combine egg, 1 tablespoon vegetable oil, and milk or beer until well blended. Add flour, sugar, salt, and baking powder; mix until smooth. Drop cheese curds in batter. Using a spoon, turn cheese curds to coat thoroughly.
A few at a time, drop the coated curds into the hot oil; fry approximately 1 minute or until brown and puffed, turning to coat all sides (do not overcook, or the cheese curds will begin to melt and ooze through the coating. Remove from hot oil and drain on paper towels. Allow fried cheese curds to cool a couple of minutes before eating.
Serves many.
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