Fried cheese curds. That’s really all I need to tell you. Because. It’s cheese and it’s fried. I would’ve had you stop right then and just ask for a bowl but I’m going to do my best to explain how absolutely amazing these are, if, by chance you haven’t had them. I had the great pleasure of having them in Wisconsin a few years back and I’ve been hooked ever since.
What exactly are cheese curds? Lemme tell you, they’re squeaky fresh delectable cheddar cheese in it’s natural random shape and form before being processed into block of cheddar.
They’re quirky little nuggets of pure bliss. The curds are dunked in a bath of milk and beer and then they’re onto a dusting of dry ingredients which will make a light airy crispy exterior. Next up comes the frying.
This is the tricky part unless you have a deep fryer then you’re golden, I do not, so it’s vegetable oil, in a French oven with my ancient (I mean vintage) candy thermometer.
Start out by testing just one to make sure your oil is at the right temperature. Just think of it as quality control.
The first one typically doesn’t turn out and you don’t want to have to toss a handful out because you were too excited to get to those ooey gooey nuggets.
Once you’ve got it just right, fry on! You can dip these in just about any sauce you’d like. I like sriracha RANCH. Typically I start with about 1/4 cup of ranch and then drop Sriracha in until it’s hot enough to make me feel the burn but not to cry.
I don’t like crying. I’m not one of those girls that looks pretty when she cries. It’s really NOT pretty when I cry. I don’t even like cutting onions.
Start out with Wisconsin Cheese Curds, you’ll be glad you did. They know their cheeses.
- 1 pound (16 ounces) Wisconsin cheese curds
- 1 cup whole milk
- 6 ounces beer
- 1 cup all purpose flour
- 1 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 cups vegetable oil
- 1/4 cup RANCH dressing
- Place cheese curds in mesh strainer.
- In large, deep bowl add milk and beer. Submerge curds in mixture by placing strainer in bowl. Set aside.
- In separate bowl, combine: flour, baking powder, salt and pepper. Whisk to combine. Set aside.
- In large Dutch oven or deep-fryer, heat oil to 350°F. When oil is ready, remove curds from milk mixture. Strain well.
- Toss curds in flour mixture, shaking to remove excess flour.
- In small batches, fry curds 2 minutes, or until curds begin to turn golden brown. Do not crowd. Remove curds and drain on paper towels.
- Mix desired amount of Sriracha with ranch sauce.
- U.S. Kitchen Supply - Set of 4 Premium Quality Fine Mesh Stainless Steel Strainers - 3", 4", 5.5" and 8" Sizes - Sift, Strain, Drain and Rinse Vegetables, Pastas & Tea
- Duralex 100010 Made In France Lys Stackable 10-Piece Bowl Set
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