Cheese Curds Recipe
Wisconsin sharp cheddar cheese curds fried in our Pabst Blue Ribbon beer batter.
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Ingredients
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Cheese Curds
Beer Batter
Method
Preparation of Cheese Curds
- 1
Prepare the Cheese Curds
Take the Wisconsin sharp cheddar cheese curds and set them aside. Ensure they are at room temperature for better frying.
Beer Batter Preparation
- 2
Mix Dry Ingredients
In a large mixing bowl, combine 1 cup of all-purpose flour, 1 tablespoon of cornstarch, 1 teaspoon of baking powder, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and 0.5 teaspoon of garlic powder. Whisk until well combined.
- 3
Add Beer
Pour in 1 cup of Pabst Blue Ribbon beer into the dry ingredients. Stir gently until just combined. The batter should be slightly lumpy.
Frying the Cheese Curds
- 4
Heat the Oil
In a deep pot or fryer, heat 4 cups of canola oil over medium-high heat until it reaches 350°F (175°C).
- 5
Coat the Cheese Curds
Dip each cheese curd into the beer batter, ensuring they are fully coated.
- 6
Fry the Cheese Curds
Carefully drop the battered cheese curds into the hot oil in batches. Fry for about 3-4 minutes or until they are golden brown and crispy. Remove them with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serving
- 7
Serve Hot
Serve the fried cheese curds immediately while they are hot. Enjoy with your favorite dipping sauce!