Fried Cheese Curds
Ingredients
2 qts.
canola oil
1 cup
flour
¾ tsp.
kosher salt
¾ cup
Pilsner beer
2
eggs, beaten
¼ cup
whole milk
2 lbs.
Ellsworth Cooperative Creamery Fresh Cheese Curds
- Kowalski's Classic Ketchup, for serving (optional)
Directions
- In a large, deep pot, heat oil over medium-high heat until it reaches 375°.
- While oil heats, whisk together flour and salt in a large mixing bowl; set aside.
- In a medium mixing bowl, whisk together beer, eggs and milk.
- Add wet mixture to dry mixture; whisk to form a smooth, fairly thin batter.
- Drop cheese curds, 6-8 at a time, into the batter; stir to coat. Scoop curds from the bowl with a wire mesh strainer or slotted metal spoon; shake gently to remove excess batter.
- Fry curds in hot oil until golden-brown (1-2 min.); remove from pan with a clean strainer or spoon. Drain on paper towels.
- Repeat with remaining curds and batter, monitoring the oil and adjusting the heat setting as needed to ensure the oil temperature stays at 375°.
- Serve curds hot with ketchup for dipping, if desired.
