Beer Battered Cheese Curds Recipe
Served with sweet jalapeño jam and Sriracha dipping sauce.
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Ingredients
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For the Beer Battered Cheese Curds
For the Sweet Jalapeño Jam
For the Sriracha Dipping Sauce
Method
For the Beer Battered Cheese Curds
- 1
Prepare the batter
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper.
- 2
Add the beer
Slowly pour in the beer while whisking until the batter is smooth and well combined. Let it sit for about 10-15 minutes.
- 3
Heat the oil
In a deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 375°F (190°C).
- 4
Batter the cheese curds
Dip each cheese curd into the batter, ensuring they are fully coated. Shake off any excess batter.
- 5
Fry the cheese curds
Carefully place the battered cheese curds into the hot oil in batches. Fry for about 2-3 minutes or until golden brown.
- 6
Drain and serve
Remove the fried cheese curds with a slotted spoon and drain on paper towels. Keep warm while you fry the remaining curds.
For the Sweet Jalapeño Jam
- 7
Combine ingredients
In a medium saucepan, combine the diced jalapeños, sugar, and apple cider vinegar. Bring to a boil over medium heat.
- 8
Add pectin
Once boiling, stir in the pectin and continue to boil for 1-2 minutes, stirring constantly until the mixture thickens.
- 9
Cool and store
Remove from heat and let the jam cool. Transfer to a clean jar and refrigerate until ready to serve.
For the Sriracha Dipping Sauce
- 10
Mix the sauce
In a small bowl, combine the mayonnaise, Sriracha sauce, and lime juice. Stir until well blended.
- 11
Taste and adjust
Taste the sauce and adjust the Sriracha to your preferred level of spiciness.
