Yield 8 Number Of Ingredients 9 Steps:
Instructions Place cheese curds in a mesh strainer. Whisk buttermilk and beer in a large, deep bowl. Submerge curds in strainer into the buttermilk-beer mixture. Combine the flour, baking powder, salt and pepper in a large, shallow bowl. Heat vegetable oil in a Dutch oven or deep-fat fryer to 375°F. Remove curds from buttermilk-beer mixture; drain well. Dredge curds in flour mixture, shaking off any extra coating. Fry curds, in batches, in vegetable oil for 1-3 minutes on each side or until light golden brown. (Do not crowd.) Drain on paper towels. Serve immediately with dipping sauce if desired.
Time 30m Yield 16 curds Number Of Ingredients 1 Steps:
Heat corn oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).Whisk together milk, flour, beer, salt, and eggs to form a smooth, rather thin batter. Place cheese curds, about 6 or 8 at a time, into the batter, stir to coat, and remove with wire strainer. Shake the curds a time or two to remove excess batter. Deep fry the curds until golden brown, 1 or 2 minutes. Drain on paper towels; serve hot.
Time 30m Yield 16 Number Of Ingredients 7 Steps:
Heat corn oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk together milk, flour, beer, salt, and eggs to form a smooth, rather thin batter. Place cheese curds, about 6 or 8 at a time, into the batter, stir to coat, and remove with wire strainer. Shake the curds a time or two to remove excess batter. Deep fry the curds until golden brown, 1 or 2 minutes. Drain on paper towels; serve hot.
Time 30m Yield 16 Number Of Ingredients 7 Steps:
Heat corn oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk together flour, beer, milk, eggs, and salt to form a smooth, rather thin batter. Place cheese curds, about 6 or 8 at a time, into the batter, stir to coat, and remove with a wire strainer. Shake the curds a time or two to remove excess batter. Deep fry curds in hot oil until golden brown, 1 or 2 minutes. Drain on paper towels; serve hot.
More about “real wisconsin fried cheese curds recipes”
Time 30m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
In three trays set up a breading station, the first with flour (seasoned with salt and pepper), the second with eggs and milk (well beaten and seasoned with salt and pepper), and the third with bread crumbs (I use 1 box Progresso Italian seasoned panko bread crumbs). Working with a dry hand and a wet hand, move the curds through the three stations, flour first, egg wash second, bread crumbs third, back to egg wash and finally through the bread crumbs. This will double bread the cheese. The goal is to completely cover the cheese with the breading, and it does get messy. Place breaded cheese on a wax paper lined cookie sheet. After all cheese is breaded, place the cookie sheet in the freezer until the curds set up. I like to freeze for a minimum of four hours. After they have set up you can store in a freezer storage bag. When ready to cook, preheat oven to 400 degrees. Spray each cheese curd with cooking spray and place on a parchment paper lined cookie sheet. Cook for 15-20 minutes until brown and maybe one or two start to leak. Serve with marinara sauce.
