Real Wisconsin Fried Cheese Curds9 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“Real Wisconsin fried cheese curds!” - by Markg238
Original recipe yields 16 servings
- Heat corn oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- 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.
Amount Per Serving (16 total)
- 370 cal
- 30.6 g
- 7.3 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"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. ..." See more 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!"
"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?..." See more"
"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 dee..." See morep-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."
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