Cheese Curds - Battered, deep-fried cheese
Battered Deep-Fried Cheese Curds are a much-loved snack, featuring small chunks of cheese enveloped in a light, crispy batter and deep-fried until golden brown. This indulgent dish is typically associated with fairs and carnivals and is revered for its deliciously melted interior and crunchy exterior. The cheese curds, before being fried, are dipped in a seasoned batter which can include ingredients such as flour, beer, eggs, and a blend of spices — a tantalizing mix that crisps up perfectly in hot oil. Ideal for sharing, these bite-sized treats are best served hot with a side of zesty dipping sauces such as marinara, ranch, or spicy aioli. Description by ChatGPT.
Experience the joy of your favorite state fair snack from the comfort of your home with this easy-to-follow recipe for Homestyle Beer-Battered Cheese Curds. No need to wait for the fair season when you can make these delicious, crispy delights anytime. Let's bring the fair to your kitchen with a batter that's light, airy, and flavored with a hint of your favorite beer!
Ingredients:
- 1 cup all-purpose flour
- A generous pinch of salt
- 1 whole egg
- 1/2 cup whole milk
- 1 cup beer (preferably a yeasty beer like Surly Brewing Company's Furious, or your choice of beer for flavor and carbonation)
- 1 pound fresh cheese curds
- Oil for deep frying (enough to have a depth suitable for the cheese curds to float)
Instructions:
1. In a mixing bowl, whisk together the all-purpose flour and salt.
2. In another bowl, whisk a whole egg until it starts to break up. Add the milk and whisk to combine.
3. Gradually pour in the beer, whisking continuously until the mixture is incorporated and forms a batter with the consistency of loose pancake batter (similar to crepe batter). It should be thin enough to pour off your whisk in a thin stream. Adjust with more beer if necessary.
4. Heat the oil in a deep frying pan or pot to 375°F (190°C). Use a deep fryer or candy thermometer to monitor the temperature closely.
5. Toss a handful of cheese curds (about 6-8) into the batter to ensure even coating.
6. Shake the excess batter off the curds using a slotted spoon, then carefully drop them one by one into the hot oil to prevent clumping.
7. Fry the cheese curds for about 1-2 minutes or until they are golden brown and crispy.
8. Transfer the cooked cheese curds to a paper towel-lined plate to drain excess oil.
9. Repeat the process with the remaining cheese curds, ensuring the oil temperature is maintained at 375°F (190°C).
10. Serve immediately while warm and gooey on the inside, and crispy on the outside.
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Prep Time: 15 minutes
Cook Time: 2 minutes per batch
Total Time: Varies depending on the number of batches
Equipment: Whisk, mixing bowls, deep frying pan or pot, slotted spoon, deep fryer/candy thermometer, plates lined with paper towels.
Servings: 4-6
Cooking Tips:
- Fresh cheese curds work best for this recipe to achieve the ideal texture.
- Always monitor your oil temperature to ensure the perfect cook on your cheese curds: not too fast, not too slow.
- Drain the cheese curds on paper towels to remove excess oil for a crispier texture.
This tasty recipe is brought to you by Kowalski's Markets. Check out their YouTube channel for more delicious ideas: https://www.youtube.com/@KowalskisMarkets
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