Beer Battered Cheese Curds are coated in a crispy, salty batter and ooze fresh, hot cheese from the center! This summer fair classic is great year round with this delicious homemade recipe.
Beer Battered Cheese Curds
I love supporting a great crowd-funded campaign, and when local cheese is involved, it’s a no-brainer! About a year ago, my friend Julie introduced me to a Kickstarter campaign that a local family farm was running in order to get a creamery up and running on their dairy farm, using sustainable power. They had me at local farm and fresh cheese and it didn’t hurt that their logo for Redhead Creamery was adorable. I am a sucker for great packaging and design. 🙂
Myself, my friend Julie and 497 others, all pitched in to raise over $40,000 to help the creamery get up and running, and one year later they are shipping us fresh cheese in return! I got my package of cheese curds in the mail recently and I just had to make a great beer batter for them. After a bit of trial and error, I got it just right. These puppies will rival the famous cheese curds at our Minnesota State Fair, without the 200 mile drive!
While fresh cheese curds are fantastic all on their own, there is just something special and nostalgic about piping hot cheese. fried golden brown that you can pop in your mouth. Enjoy these bad boys with a cold beer or tall glass of milk and you will have the ultimate indulgence that is worth every last calorie!
- 2 quarts oil for frying
- 1 cup all-purpose flour
- ¼ cup milk
- 1 tsp baking soda
- 1 cup beer
- ½ teaspoon salt
- 2 eggs
- 2 pounds cheese curds, separated
- Extra flour for coating the cheese curds
- Throw your cheese curds in the freezer for an hour and heat your oil high to 400°. In a medium bowl mix the flour, milk, baking soda, beer, salt and eggs just until well combined.
- In a separate bowl add some extra flour. Toss your frozen cheese curds in the flour so they are lightly coated. Dip the flour coated cheese curds in the batter and with a fork remove the curd and shake off any excess batter, so just a light layer remains. Place the battered curds in the oil and fry for a couple minutes until golden brown. Only fry 6-8 curds at a time so your oil doesn't cool down too much. Once the curds are cooked through and golden brown, remove them and place on a paper towel lined plate to absorb any excess oil. Serve immediately.