Let's Bring on the Beer Cheese Curds!
Bring on the Beer Cheese Curds!
If you’ve been to Wisconsin, you’ve seen cheese curds on the menu of practically any restaurant. Gourmet or greasy, cheese curds are staple all over the state—and for good reason. They are amazing! True, they’re definitely not the healthiest choice, but I think we all need a little break from perfectly clean eating now and again, don’t you?
We’ve only made these deep fried curds from scratch a few times because it is just so hard to beat the ones from the cheese state of the nation. One of my “Gopher Girlfriends” Read the blog post here, Jazz, is a die hard Green Bay Packer fan. She and all the rest don’t wear cheese heads on game day for nothing!
Ingredients for 8 servings of Beer Cheese Curds | Multiply by degree of hunger, divide by number of girlfriends
- 16 ounces (1 pound) Cedar Grove cheese curds
- 2 cups buttermilk
- 2 cups lager beer
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups (1 quart) vegetable oil
- Dipping sauce of choice, optional
Heat vegetable oil in a Dutch oven or deep-fat fryer to 375°F.
Place cheese curds in mesh strainer.
Whisk buttermilk and beer in a large, deep bowl.
Submerge strainer of cheese curds into the buttermilk-beer mixture.
Combine the flour, baking powder, salt and pepper in a separate large, shallow bowl.
Remove strainer of cheese curds from buttermilk-beer mixture; drain well.
Dredge curds in flour mixture; gently toss to remove excess flour.
Evenly divide curds into 3-4 batches so as not to crowd during the deep-frying process.
Place first batch in the hot vegetable oil. Fry curds for 1-3 minutes on each side, or until light golden brown.
Remove from oil, drain on paper towels. Repeat for remaining batches.
Serve immediately with dipping sauce if desired.
Photo source: https://unsplash.com/photos/c6J2thg8k04