A Wisconsin classic!
- 1 lb Cheese Curds USE REAL CHEESE CURDS. If you aren’t fortunate enough to live in an area that has them, get some shipped. If an emergency though, you can use cubed cheese.
- 8 oz Beer I like to use at least 12oz and reduce it down
- 1 cup Flour
- 1 ea Egg
- 3/4 tsp Salt
- 1 ea Oil for Frying
- 1 tsp Seasoning Optional – See notes
- Gather your ingredients. Get a pot of oil going on the stove. Shooting for about 375 – 400 degrees here.
- If you’re going to use a beer reduction (see notes), pour it into a sauce pan. High heat until it starts to bubble and then back down to a simmer. Let it reduce until you have about 8 oz.
- Beat the egg in a bowl
- Combine all the dry ingredients into a bowl and stir until well blended. I used two bowls here with the ingredients split as I wanted to create a spicy batch for myself and a non-spicy batch for my family. See my notes about an awesome pepper powder!
- Add the beer and egg to the bowls.
- Stir until you have a smooth, thick paste.
- Dip the curds in the batter and ensure they are well coated. You can dip many at a time, just don’t be surprised if they stay clumped together through the cook. This is a great way to get “giant” curds though if that’s your thing.
- Put the curds on a plate until you have enough to fry a full batch.
- Gently put the curds into the oil. I use a spoon to drop them in from an inch above the oil. Take the curds out when nicely browned… usually less than a minute. If you see cheese leaking out or they are turning dark brown, pull them immediately!
- Serve and enjoy!
- You can use any kind of seasoning you want to give these curds a bit of an extra kick. Cajun seasoning, hot paprika, chili powder, etc. I used Apocalypse Powder from Eel River Pepper Company. If you like big heat with big flavor, you’ve got to look these guys up!
- If you like my Wisconsin curds, you’ll probably like my Wisconsin Bloody Mary, Beer Cheese Soup, Brandy Old Fashioned, and my Venison Bratwurst.
- Have some fun using different kinds of curds for this recipe. Pepper jack, dill, cajun, bacon, etc. are all example of curd varieties.
- If you’ve read my other recipes you know that I like a strong beer flavor when I use it for cooking. Reducing beer is the best way to achieve this. You don’t have to do it, but I’d strongly suggest doing so. Also, don’t use something too “light” or you won’t get much flavor no matter how much you reduce the beer.
- I like to dip my curds in ranch normally, but there are so many great options. Try my Creamy Dill Sauce or Big Mac Burger Sauce for something a little more interesting than regular ketchup or ranch.
- This beer batter recipe can be used an anything. Fish, Chicken, Oreos, etc.
- Please note that 375 – 400 degrees is well below oil’s boiling point. Do NOT try to heat the oil until it boils (you know who you are and why I need to make this disclaimer).