How to Make: Homemade Cheese Curds

beer

🥗Healthier: sparkling water

💰Cheaper: non-alcoholic beer

Sparkling water maintains the batter's lightness without alcohol.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber, while self-rising flour simplifies the recipe.

Whisk together all-purpose flour and a good amount of salt in a bowl.

In another bowl, whisk the whole egg until broken up.

Add a little bit of whole milk to the egg and whisk together.

Pour in the beer and mix until combined, aiming for a consistency similar to loose pancake batter or crepe batter.

If the batter is clumpy, add a splash more beer to loosen it up.

Take about 6 to 8 fresh cheese curds and coat them lightly in the batter.

Heat oil in a deep pan to 375 degrees Fahrenheit, monitoring the temperature with a deep fry or candy thermometer.

Using a slotted spoon, shake off excess batter from the cheese curds before placing them in the hot oil.

Drop the cheese curds into the oil one at a time to avoid clumping, which can lead to doughy batter.

Fry the cheese curds for about 1 to 2 minutes until golden and crispy, using a mesh strainer to scoop them out of the oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens