Beer Battered Cheese Curds
Source yourself some fresh cheese curds is you can. I heart me some Beecher’s when my stock of WSU cheese is in short supply.
Once you pour your refreshing hoppy beer into the flour mixture, take a pull yourself. It’s beer. It is good. Especially Red Hook. It is after all brewed right down the road from our apartment. Hallelujah!
As the pot of hot oil is heating to a scorching temperature, the pieces of squeeky cheese curds into the batter covering them completely.
Into the oil they go until they puff up and turn a deep golden brown.
Once they turn, scoop them out of the grease and allow to drain on paper towels. Serve with a side of marinara and the rest of your beer and you’re good to go. Perhaps, okay fine it’s NOT NOT NOT, the most healthy thing in the universe – but a couple bites every couple of years – is well worth the gut bomb and joy in your mouth.Print
Beer Battered Cheese Curds
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Fried
- Cuisine: American
A puffy beer batter surrounds fresh cheese curds for these mouth-watering fried snack bites. Serve with a side of marinara and a cold beer!
- 1 pound Fresh Cheese Curds
- 2 cups Flour
- 8 oz. Beer of your choice
- 1/4 tsp Pepper
- 1/4 tsp Garlic Powder
- 1/2 tsp Baking Powder
- 1/2 tsp Cornstarch
- 1/8 Cayenne Pepper
- Vegetable Oil
- Marinara Sauce for Dipping
- In medium bowl, whisk together all dry ingredients – flour, pepper, garlic, cayenne pepper, baking powder, cornstarch.
- Pour beer into flour, and whisk into a smooth batter. Set aside.
- In deep pot, heat oil until shimmering. When thoroughly heated, drop cheese curds into batter coating thickly.
- Place each curd into the oil and allow to fry until golden brown – approximately 4 minutes. Pull out of oil and allow to drain on a plate with paper towels. Repeat process until all cheese has been battered and cooked.
- Serve with a dish of marinara sauce to dip. Goes great with beer. Hooray, beer!
Keywords: squeaky cheese, recipes with cheese curds, fried cheese
I worked at Basilio’s for 18 months and never once tried the cheese curds. ::sad face:: I will admit to having a wedge of Cougar smokey cheddar in my fridge right now, though! YUM!!
Oh Liz, you have no idea how much you made my day! I miss Basillio’s so bad. It was a staple of my eating out in Pullman. I think I might have to order a boat load more Cougar cheese since I’m out here in Sea-town. It should be a food staple. hahah Happy Holidays and of course, GO COUGS! ~Megan
STOP IT! This sounds friggin awesome!
I almost cried tears of joy when I saw that little tub of Beecher’s curds. It’s the first thing I run for when we visit Seattle and Pike Street Market. Never had them fried, but I can imagine they are heaven on a paper towel-lined platter. GORGEous.
I LOVE Beecher’s cheese. When I was in Seattle at Pike Place Market, my boyfriend and I lived off of their mac and cheese. Not exactly a cheap way to eat haha 😉 This sounds so good and what a great way to use cheese curds. I have a friend who is from WI and she always brings back cheese curds for us — perfect timing, Megan 🙂 Happy New Year! So glad to have “met” you at the end of this year! Better late than never 😉
Beer Battered Curds?
OF COURSE YOU WOULD.
The fact that you could muster the self-control to only eat two of them puts you on some sort of goddess-level. I know that cheese curds are just one of my many, many kryptonites.
Happy New Year, Megan! Here’s to a happy and healthy 2012!
You’ve just shot a dagger into my Achilles heel. Beer battered cheese curds are my downfall. How in the heck did you manage to eat just TWO? Will-power of steel, you have!
I NEED to have this in my belly!
You may have just turned me into the best girlfriend in the world. My boyfriend is from Wisconsin and his mom used to work in a cheese shop when they lived there. We actually found some curds from the same shop all the way here in Ohio not too long ago, and he was so excited about it! I’m going to have to track them down again and make this for him. Thanks!
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Does it matter if the curds are room temp? Or would it be better to pop them in the fridge or freezer so they don’t melt out when fried?
Mine were slightly chilled when I did them. I think that would make htme easier to handle. Hope that helps!