Crispy Cheese Curds Recipe

Pat cheese curds dry with paper towels. If curds are wet or refrigerated, bring to cool room temperature for 10–15 minutes so batter adheres better.

If preparing a protein (chicken, lamb, or bison), cut into 1" strips, pat dry, and season lightly with 1/4 tsp salt and 1/8 tsp black pepper. Keep proteins refrigerated until ready to batter.

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper until homogenous.

In a separate small bowl beat 1 large egg lightly. Add the egg to the dry mix and slowly pour in 1 cup cold beer while whisking until a smooth, slightly thick batter forms. If batter feels too thick to coat (should be like heavy cream), add up to 1/4 cup ice water, 1 tbsp at a time, until desired consistency.

Arrange dredging stations: plate with 1/2 cup flour for dredging, a shallow bowl with beer batter, and a tray with 3/4 cup panko or breadcrumbs. Have a wire rack set over a baking sheet to hold fried items.

Pour vegetable oil into a deep skillet or pot to a depth of about 1.5" (about 2 cups). Heat oil over medium-high until it reaches 350–360°F (175–180°C). If you don't have a thermometer, test with a pinch of batter — it should sizzle and brown in ~30–45 seconds without burning.

Working in small batches (4–6 curds per batch), dredge each curd first in flour, shaking off excess; dip fully into the beer batter, then transfer to panko and press lightly to adhere (if using). For a single-coat crisp, you may skip the panko and fry straight from batter.

Carefully lower battered curds into the hot oil using a slotted spoon or spider. Fry 2–3 minutes until golden brown and the cheese inside is warm and starting to melt. Do not overcrowd the pan; maintain oil temperature between batches.

Remove curds to the wire rack to drain and rest for 1 minute. Sprinkle with a pinch of salt and chopped parsley. Serve immediately (cheese is best hot).

For strips of chicken, lamb or bison: dust pieces in the dredging flour, then into the beer batter, then into panko for extra crunch. Press crumbs to adhere.

Fry strips in batches in the oil at 350–360°F for 3–5 minutes depending on thickness, turning as needed, until exterior is golden and internal temperature for chicken reaches 165°F (74°C). Lamb and bison should be cooked to your preferred doneness (lamb typically medium 145°F/63°C) — adjust frying time accordingly and slice to check.

Transfer to the rack to drain and rest 1–2 minutes. Season with a light sprinkle of salt and parsley. Serve with lemon wedges and dipping sauce.

To blister shishitos: heat a tablespoon of oil in a skillet over high heat. Add shishito peppers and cook, shaking pan, 3–5 minutes until blistered and slightly charred. Season with a pinch of salt and set aside.

To make jalapeño jam: in a small saucepan combine diced jalapeños, minced shallot, 3 tablespoons granulated sugar, 2 tablespoons apple cider vinegar, 2 tablespoons water and 1/4 tsp salt. Bring to a simmer over medium heat and cook, stirring occasionally, until jam-like and slightly thickened, about 8–10 minutes. Taste and adjust sugar or vinegar for balance. Cool slightly before serving.

You can serve blistered shishitos alongside fried curds and proteins with a spoonful of jalapeño jam, or toss shishitos lightly in the jam for a glazed appetizer.

Arrange fried cheese curds and chosen protein on a platter. Garnish with chopped parsley and provide lemon wedges for squeezing.

Serve hot with optional ranch or spicy mayo and the jalapeño jam for dipping. Consume immediately for maximum crispness (cheese will be very hot).