Wisconsin fried cheese curds
Beer-batter-style fried squeaky cheddar curds, made alcohol-free
Fried cheese curds are what Wisconsin eats at supper clubs, ballparks and the State Fair in West Allis every August: fresh, squeaky cheddar curds dipped in a light batter and fried until the cheese just starts to melt and stretch. Many bars use a beer batter; this one uses sparkling water for the same lightness without alcohol. Serve with ranch dressing or marinara. Fresh curds are traditionally made with animal rennet, so look for curds or a young cheddar labelled vegetarian. Chef's tip: fry straight from the fridge; cold curds stay intact while the batter crisps.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Method
0/5 doneStep 1: Heat the 6 ¼ cups vegetable oil in a deep, heavy pan, no more than a third full, to 375°F. Keep the 14 oz fresh cheddar cheese curds (vegetarian rennet) in the fridge until the last minute.
10 minStep 2: Whisk the 4 ½ oz plain flour, 2 tbsp cornflour, 1 tsp baking powder, ½ tsp garlic powder, ½ tsp paprika and ½ tsp salt, then whisk in the 1 egg and ¾ cup ice-cold sparkling water to a batter like thick cream. A few lumps are fine.
3 minStep 3: Drop a handful of curds into the batter, lift them out with a fork and let the excess drip off.
2 minStep 4: Fry in small batches for 1–1½ minutes, turning, until golden and puffed. A common mistake is frying too long: once you see cheese oozing through, they are overdone.
10 minStep 5: Drain on kitchen paper, sprinkle with a little salt and eat hot with ½ cup ranch dressing or marinara sauce.
2 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 18 g
- Carbs
- 26 g
- Fat
- 28 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does wisconsin fried cheese curds take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of cornflour?
- Arrowroot or potato starch, same amount.
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