Real Wisconsin Fried Cheese Curds

Real Wisconsin Fried Cheese Curds

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Markg238 0

"Real Wisconsin fried cheese curds!"

Ingredients 30 m {{adjustedServings}} servings 370 cals

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 370 kcal
  • 19%
  • Fat:
  • 30.6 g
  • 47%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 436 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Heat corn oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  2. Whisk together milk, flour, beer, salt, and eggs to form a smooth, rather thin batter. Place cheese curds, about 6 or 8 at a time, into the batter, stir to coat, and remove with wire strainer. Shake the curds a time or two to remove excess batter. Deep fry the curds until golden brown, 1 or 2 minutes. Drain on paper towels; serve hot.
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Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews 26

  1. 33 Ratings

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tcoeguy
12/27/2011

I hate giving this a bad review because I see the other good reviews and it makes me wonder if I did something wrong, but I followed the directions, and this was a train wreck. I used an indoor deep-fryer for frying. I had the cheese curds sitting out for a day before I used them, as others suggested, and coated them lightly with flour. I made the batter just as it is written and it looked like a thin pancake batter. I placed 6-8 of the battered cheese curds into the wire strainer that gets dipped into the grease and the curds immediately stuck to the bottom of the strainer. Those were ruined. Then I just plunked the battered curds directly into the oil, and that wasn't much better. The cheese almost immediately starts to ooze out of the coating and into my deep-fryer oil. It made a gigantic mess of my deep-fryer. After it was all said and done, maybe half of the curds I made actually retained their cheese (I did not over-cook them), and the ones that did retain their cheese weren't good. In fairness, I admit I used canola oil instead of corn oil because that was what was in my deep fryer. After attempting to make these, I will have to replace the oil because it got destroyed. A LOT of the batter came off the cheese curds while frying. Maybe I did something wrong, but I love cheese curds and I will not try out this recipe again unless someone can tall me what I did wrong.

Skie2blu
3/8/2011

I made half a batch of these for my boyfriend (born & raised in WI!) and he loved them! It was my first "Fried Cheese Curd" experience, but they were fantastic and I would definitely make them again. One trick I read elsewhere - let the curds get to room temperature & they will sweat a little... use the moisture to your advantage and coat them with a little flour before battering. It makes the batter stick a lot better!

mrsoofie
5/14/2011

Are you kidding me??? These we SOOOOOOO good--just like at the fair. The trick is to find cheese curds--not so easy in my area. Not so healthy, but when something tastes this good, who cares?