State Fair Cheese Curds Recipe
"The BEST cheese curds...and I'm a Wisconsin cheesehead!" Arnie S, Milwaukee Lightly beer battered cheese curds fried to a crispy, gooey golden brown. Served with our housemade sweet and spicy red pepper jelly.
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Ingredients
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Cheese Curds
Sweet and Spicy Red Pepper Jelly
Method
Cheese Curds Preparation
- 1
Prepare the Cheese Curds
In a large mixing bowl, combine the flour, cornstarch, baking powder, salt, and black pepper. Whisk until well combined.
- 2
Add the Beer
Gradually add the beer to the dry ingredients, stirring until a smooth batter forms. The batter should be thick enough to coat the cheese curds.
- 3
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and rises to the top, it's ready.
- 4
Fry the Cheese Curds
Dip each cheese curd into the batter, ensuring they are well coated. Carefully drop them into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
Sweet and Spicy Red Pepper Jelly Preparation
- 5
Prepare the Peppers
In a medium saucepan, combine the finely chopped red bell pepper, jalapeño pepper, white vinegar, and salt. Stir to combine.
- 6
- 7
Cook the Jelly
Once boiling, continue to cook for an additional 1-2 minutes, stirring constantly until the mixture thickens. Remove from heat and let it cool slightly before transferring to a jar.
