Real Wisconsin Fried Cheese Curds

corn oil

milk

all-purpose flour

beer

salt

eggs

cheese curds, broken apart

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.


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.

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!

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?

As a born and bred Minnesotan now living in Los Angeles, I was truly depressed to miss the State Fair (for the first time ever!) this year. I knew what I had to do -- replicate those little golden nuggets of goodness. And this recipe is AMAZING. I feel like I just left the Mouth Trap in the Food Barn. BUT it's very important to a) let the curds sit until room temperature and sweating and b) coat the cheese in flour before dipping in the batter. Don't be shy about coating them, it makes the batter stick when in oil. I also used twice the amount of salt because...hey, it's the fair. Now, if I could only figure out how to replicate Sweet Martha's cookies...

After you batter, FREEZE the curds for about 30-60 min (I did 40 min). I did it both ways. The batch I froze turned out amazing!! The batch I didn't freeze, was very messy, stuck to the bottom of the basket and all the cheese oozed out. I also sprinkled Cajun seasoning over a few. Yum! Here are the steps I used:
I brought the curds to room temp. Lightly rolled them in flour right before I battered them. Placed them on a wax paper-lined cookie sheet. Froze them for 40 min. Put them in the fryer basket and lowered the basket into hot oil. I just kept my eye on them and when they were golden brown, took them out. PERFECT! Dip in pizza sauce!

As a WI dairy farming family, we had to try this.  It was terrific!  The taste was everything we had hoped for.  We used fresh Mullins Cheese Curds.  We laid them out flat on a cookie sheet in the freezer for a few minutes before dipping them in batter. This keeps the cheese from puddling in the hot deep fryer. I also topped them with another sprinkle of salt.

like the batter a lot. Just the right tickness. Original recipe is very good as is but if you would like more kick to it following is a suggestion. 1 TSP of cayenne 1 TSP of black pepper 1 TBS of paprika 1 TBS of garlic powder Now this may seem like very spicy but really it is not other than just a nice kick. It may be because the batter is only a thin coat and you dont pick up that much spices. Next time we will try with cajun spices. Enjoy

We love cheese here in Wisconsin and cheese curds especially. I am on a low-carb diet and am missing my snacks but this recipe saved the day - these are the REAL DEAL YUM!! To go low carb I substituted canola oil for vegetable and coconut flour for all-purpose flour and they still tasted great. Thanks Mark

Cheese sunk to the bottom and stuck to the pan. I tried it several different ways but they all sunk. Maybe I need a special fryer. I did use the batter for thick mushroom slices and they were very good. Very little batter stuck to them.

real wisconsin fried cheese curds

Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 16

Cost: $3.06 /serving

Author : Markg238

Ingredients

Instructions

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