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Beer Battered Cheese Curds

Beer-Battered Cheese Curds

Golden, crispy, and loaded with melty Ron’s Wisconsin Cheese Curds, this beer-battered snack is a true Midwestern favorite. Perfect for game day, tailgates, or anytime you’re craving a cheesy treat.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Ron’s Wisconsin Cheese Curds
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp baking powder
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup beer pale ale or lager, cold
  • Vegetable oil for frying

Equipment

  • Deep fryer or heavy-bottomed pot
  • Slotted spoon or spider strainer
  • Mixing bowls
  • Whisk
  • Paper towels
  • Sheet pan or large plate
  • Thermometer (optional)

Method
 

  1. Instructions:
  2. Preheat oil in a deep fryer or large pot to 375°F (190°C).
  3. In a large bowl, whisk together flour, cornstarch, baking powder, paprika, garlic powder, salt, and black pepper.
  4. Gradually whisk in the beer until the batter is smooth and lump-free.
  5. Pat cheese curds dry with a paper towel.
  6. Dip each cheese curd into the batter, allowing excess to drip off.
  7. Carefully drop a few curds at a time into the hot oil. Do not overcrowd the pot.
  8. Fry for 1–2 minutes or until golden brown and crisp. Flip if necessary for even cooking.
  9. Use a slotted spoon to transfer curds to a paper towel-lined plate to drain.
  10. Serve hot with your favorite dipping sauce.

Notes

Notes:
Freeze cheese curds for 30 minutes before frying to help them hold their shape and avoid melting too quickly.
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