Beer Battered Cheese Curds Recipe
Beer battered Wisconsin white cheddar cheese curds served w / choice of garlic – parmesan aioli or fruit preserves
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Ingredients
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Cheese Curds
Beer Batter
Frying
Garlic-Parmesan Aioli
Fruit Preserve Dip (optional)
Finishing
Method
Cheese Curds Preparation
Dry and season
Pat the cheddar cheese curds dry with paper towels to remove surface moisture. Place the 1/4 cup all-purpose flour in a shallow bowl and toss the curds lightly with the flour, 1/4 tsp kosher salt, and 1/8 tsp black pepper so each curd has a light dusting. This helps the batter adhere.
Beer Batter
Mix dry ingredients
In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tbsp light brown sugar, 1 tsp kosher salt, and 1/4 tsp black pepper until evenly combined.
Add wet ingredients
If using, beat the egg lightly and whisk into the dry mix. Slowly pour in 1 cup cold lager or pale ale while whisking to form a smooth batter. The batter should be thick enough to coat but still fluid — similar to pancake batter. If it seems too thick, whisk in up to 2 tbsp ice water, 1 teaspoon at a time, while keeping the batter cold.
Rest batter
Place the batter in the refrigerator for 10–15 minutes to relax and stay cold; a cold batter yields a crisper fry.
Frying
Heat oil
Pour vegetable oil into a deep pot or heavy-bottomed saucepan to a depth of about 2–3 inches (about 48 tbsp / ~720 ml). Heat the oil over medium-high heat until it reaches 350–360°F (175–182°C) on a thermometer. If you don't have a thermometer, test with a small drop of batter — it should sizzle and float steadily.
Batter and fry
Working in small batches (6–8 curds per batch depending on pot size), dip each dusted curd into the cold beer batter, letting excess drip off for 1–2 seconds. Carefully lower battered curds into the hot oil using a slotted spoon or spider. Fry, turning if needed, until golden brown and crisp, about 1.5–2.5 minutes. Avoid overcrowding; maintain oil temperature between batches.
Drain and keep warm
Use a slotted spoon to remove the curds and transfer to a wire rack set over a rimmed baking sheet or paper towel–lined plate. Lightly season with finishing salt (optional) while hot. Keep finished batches in a warm (200°F / 95°C) oven on the rack if making multiple batches to serve all hot and crisp.
Garlic-Parmesan Aioli
Combine aioli
In a small bowl, whisk together 1/2 cup mayonnaise, 2 minced garlic cloves, 2 tbsp freshly grated Parmesan, 1 tsp fresh lemon juice, and 1 tsp olive oil until smooth. Season with 1/4 tsp kosher salt and 1/8 tsp black pepper. Taste and adjust lemon or salt as desired. Refrigerate until ready to serve; bring to room temperature for 10 minutes before serving if chilled.
Fruit Preserve Dip
Prepare preserve dip
Place 1/2 cup apricot or raspberry preserves in a small bowl. Stir in 1/2 tsp lemon zest. If the preserves are very thick, loosen with 1 tsp hot water until spoonable but not runny. Transfer to a serving dish.
Plating and Serving
Arrange beer-battered cheese curds on a platter or individual plates. Sprinkle chopped fresh parsley over the curds if using. Serve immediately with bowls of garlic-parmesan aioli and the fruit preserve dip on the side for guests to choose. Provide napkins — these are best eaten hot and crisp.