Every trip to Milwaukee, Wisconsin we stop at a local cheese store. Very rarely does our order change. Three blocks of basil farmer’s cheese and three large bags of fresh cheese curd. If you have never had cheese curd when it is fresh it “squeaks” as you eat it. It slowly loses that sound as ages. It is a very mild cheese with a slightly salty flavor.
We love this and have mostly seen it sold in states along the Canadian border. It is also a staple in making Poutine, which we love, so we are always trying to find fresh cheese curd whenever we can.
We have eaten fried cheese curd at restaurants before. Some, like Culver’s, use a thick crispy bread crumb like shell when frying and others use a lighter beer based batter. This was our first attempt in making fried cheese curd so we went for the lighter coating thinking it would be easier to cook and make.
We were surprised at how easy this was to make and how delicious it was. The melting stringy cheese with a hint of beer flavor was super yummy. You can see a bit of cheese leaked out of a few because we cooked those a bit too long. Tip: If your cheese leaks out as it is cooking you are cooking it too long or your oil is too hot.
- 1 + lb cheese curds, or other cubed mild cheese
- 1 cup flour
- 1 cup beer + 1-2 tablespoons for thinking batter, if needed
- 1 beaten egg
- 1 teaspoon baking powder
- 1 teaspoon salt
- Vegetable oil for frying
- Heat vegetable oil, about 2″, in a high sided medium sauce pan over medium-high heat. You want oil to reach about 400 degrees.
- Mix dry ingredients together before adding the egg and beer. Batter should be like pancake batter. Use extra beer or flour as needed for consistency.
- Fry one cheese curds dipped in batter to test oil.
- Work in small batches. Add the cheese curds to the batter to coat. Remove with a slotted spoon letting excess batter drip off. Carefully place the Battered cheese curds in the hot oil. If oil smokes or cooks too quickly turn it down to medium-low or low.
- Fry for about one minute. Remove cheese curds to a paper towel covered plate to blot any excess grease. Cool slightly but serve warm.
- These do not reheat well so only make what you will eat.