A Duo Of Deliciousness Recipe
beer battered fried pickles & wisconsin cheese curds, smoked serrano aioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beer Battered Fried Pickles
Wisconsin Cheese Curds
Smoked Serrano Aioli
Method
Beer Battered Fried Pickles
- 1
Prepare the batter
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually pour in the beer while whisking until the batter is smooth and thick.
- 2
Heat the oil
In a deep pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Coat the pickles
Dip each pickle slice into the batter, ensuring it is fully coated.
- 4
Fry the pickles
Carefully place the battered pickles into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.
Wisconsin Cheese Curds
- 5
- 6
Heat the oil
In a deep pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Coat the cheese curds
Dip each cheese curd first in the flour, then in the egg, and finally in the breadcrumbs, ensuring they are well coated.
- 8
Fry the cheese curds
Carefully place the breaded cheese curds into the hot oil, frying in batches. Fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.
Smoked Serrano Aioli
- 9
Mix the aioli
In a bowl, combine the chopped smoked serrano peppers, mayonnaise, minced garlic, and lemon juice. Mix well until smooth.
- 10
Season
Add salt to taste, mixing well to incorporate. Adjust seasoning if necessary.