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
- 2 quarts oil for frying
- 1 cup all-purpose flour
- 1/4 cup milk
- 1 tsp baking soda
- 1 cup beer
- 1/2 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.