Beer Battered Cheese Curds With Homemade Ranch Food

BEER BATTERED CHEESE CURDS

Beer Battered Cheese Curds image

Number Of Ingredients 7

Ingredients

2 quarts of vegetable oil
1/4 cups milk
1 cup all-purpose flour
3/4 cup beer
1/2 teaspoon salt
2 eggs
2 pounds fresh cheese curds broken into pieces

Steps:

Heat oil in a large fryer or sauce pan to 375* - if you don't have a thermometer, you'll know oil is ready when it bubbles around the handle of a wooden spoon. Whisk together milk, flour, beer, salt and eggs until well incorporated. Place cheese curds in batter 6 - 8 at a time, stir to coat. Using a slotted spoon to pull them out of batter, shaking off excess batter. Deep fry curds until golden brown. Drain on paper towels

BEER BATTERED CHEESE CURDS

Beer Battered Cheese Curds image

I'm originally from Wisconsin where everyone knows about these. They are wonderful. They sell them at festivals throughout the summer and they are very popular at the state fair. Cheese curds seem to be very difficult to find in places other than Wisconsin, though. Please DO NOT use chunks of regular cheese as it will not hold up during the frying process and is guaranteed to make a mess. Cheese curds are more durable. You could probably use string cheese successfully, although I have not tried this.

Provided by Chef Schellies

Categories Cheese

Time 50m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

5 ounces beer
5 ounces pancake mix
1/2 teaspoon salt
1 egg
2 1/2 lbs cheese curds
oil (for frying)

Steps:

Make sure the cheese curds are fresh and at room temperature.
Mix beer, pancake mix, salt, and egg.
Dip curds in batter and drop one at a time into heated oil (425-450F). Fry for about 1 minute or until golden brown.
Drain on paper towel.

Nutrition Facts : Calories 55.8, Fat 1, SaturatedFat 0.2, Cholesterol 18, Sodium 247.1, Carbohydrate 8.9, Fiber 0.3, Protein 1.8

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