This is by far the greatest creation by man - deep frying cheese. No state does it better than Wisconsin. Whenever I go visit my family up north, I have to get curds. It's as common as Green Bay Packer jerseys in every restaurant. When Im inspired to get Wisconsinite on my menu, I have to have cheese curds, walleye, and New Glarus Beer.
Prep Time: 15 minutes Deep Fry: 375f, 4-6 minutes or until golden brown Yield: 20-25 curds
- 1 package cheese curds (12 ounces)
Beer Batter Ingredients
- 3/4 cup beer of your choice lager or ale
- 1/2 cup milk
- 2 eggs
- 1 tsp. salt
- 1/2 tsp. black pepper
Mix all ingredients in a large bowl and set aside.
Dry Flour Mix Ingredients
- 1 cup flour
- 1 tbsp. cajun seasoning ( I prefer slap yo mama seasoning)
Mix in large bowl and set aside.
Place cheese curds in beer batter. Mix to coat, remove and place in dry flour mix. Shake excess flour off the curds and drop in the hot oil. Gently place the cheese in the oil. Fry for 4-6 minutes or until the curds are golden brown.