I discovered cheese curds on my first trip to Wisconsin a few years ago. The state takes cheese seriously!! Everywhere you go there are wheels and wheels of cheese. I am not kidding you. Pick up a bottle of water at a newsstand at the Milwaukee Airport and you will find a refrigerated case of cheese. Go to any run down convenience store and there is an entire section devoted to cheese. Cheddar. Havarti. Gouda. Swiss. Pepper Jack. The state churns out more than 600 types of cheese!! Including the infamous cheese curd.
|MMMmmmm... cheese curds!|
|Dinner at Charlie and Becky's|
Charlie's beer batter perfectly coats the curds so when fried they become light and fluffy. The buttery, golden exterior breaks open to gooey, cheesy goodness that literally melts in your mouth. If you can get your hands on a fresh bag of these nibs... you need to try this recipe!!
Charlie's Beer Battered Cheese Curds
(Adapted from All Recipes)
|Fried Golden Goodness!!|
- Fresh cheese curds
- 2 quarts of corn oil
- 1/4 cup milk
- 1 cup flour
- 3/4 cup beer
- 2 eggs
- 1/2 teaspoon salt
- ranch dressing, for dipping (optional)
- In a medium bowl, mix together milk, flour, beer, eggs and salt.
- Heat oil in a large, heavy skillet or pot over medium heat until temperature is about 250 degrees.
- Working in batches, coat the cheese curds with the batter and carefully fry them in the oil for about 1 to 2 minutes until golden brown.
- Drain on paper towels.
- Serve with ranch dressing or favorite dipping sauce. Enjoy!