Wisconsin Cheese Curds Recipe
Wisconsin mozzarella cheese battered in beer. Served with marinara & ranch.
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Ingredients
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Cheese Curds
Dipping Sauces
Method
Cheese Curds Preparation
- 1
Prepare the Cheese Curds
Begin by cutting or tearing the mozzarella cheese curds into bite-sized pieces, if necessary. Set aside.
Batter Preparation
- 2
Mix the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Whisk together until well combined.
- 3
Add the Beer
Gradually pour in the beer while whisking the mixture until you achieve a smooth batter consistency. The batter should be thick enough to coat the cheese curds.
Frying
- 4
Heat the Oil
In a deep pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use enough oil to fully submerge the cheese curds.
- 5
Coat the Cheese Curds
Dip each mozzarella cheese curd into the batter, ensuring they are fully coated.
- 6
Fry the Curds
Carefully drop the battered cheese curds into the hot oil, a few at a time to avoid overcrowding. Fry for 2-4 minutes or until golden brown and crispy.
- 7
Drain and Serve
Using a slotted spoon, remove the fried cheese curds from the oil and place them on a paper towel-lined plate to drain excess oil. Repeat with remaining curds.
Serving
- 8
Serve with Dipping Sauces
Serve the hot cheese curds immediately with marinara sauce and ranch dressing on the side for dipping.