Wisconsin Fried Cheese Curds
Squeaky fresh cheddar curds battered and deep-fried until golden, a Wisconsin tavern and fair staple.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Deep fryer or heavy pot
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 32
- carbs
- 30
- protein
- 20
- calories
- 480
Instructions
- 1
Let the cheese curds warm to room temperature. Pat them dry with paper towels.
- 2
Whisk the flour, cornstarch, baking powder, and salt together in a bowl.
- 3
Whisk in the beer and egg. Stir until you get a smooth, thick batter.
- 4
Heat oil to 350°F (175°C) in a deep pot.
- 5
Dip the curds into the batter. Let any extra batter drip off.
- 6
Fry in small batches for 1-2 minutes. Cook until golden and puffed.
- 7
Take them out with a slotted spoon. Drain on paper towels.
- 8
Serve immediately with ranch dressing while the curds are still warm and squeaky.
Chef's tips
Use curds within a day or two of purchase for the best squeak. Keep the oil temperature steady so the batter does not absorb extra oil.
Storage
Best eaten fresh; leftovers can be refrigerated one day but lose their squeak.
Reheating
Reheat briefly in an oven or air fryer at 375°F to re-crisp; microwaving makes them rubbery.
Common mistakes to avoid
- •Frying cold curds straight from the fridge, which causes uneven melting
- •Adding too many curds at once, which cools down the oil
Serving suggestions
Cooked Wisconsin Fried Cheese Curds?
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