Fried Cheese Curds

Fried Cheese Curds

Serves 12

Ingredients

2 qts. canola oil
1 cup flour
¾ tsp. kosher salt
¾ cup Pilsner beer
2 eggs, beaten
¼ cup whole milk
2 lbs. Ellsworth Cooperative Creamery Fresh Cheese Curds
- Kowalski's Classic Ketchup, for serving (optional)
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Directions
  1. In a large, deep pot, heat oil over medium-high heat until it reaches 375°.
  2. While oil heats, whisk together flour and salt in a large mixing bowl; set aside.
  3. In a medium mixing bowl, whisk together beer, eggs and milk.
  4. Add wet mixture to dry mixture; whisk to form a smooth, fairly thin batter.
  5. Drop cheese curds, 6-8 at a time, into the batter; stir to coat. Scoop curds from the bowl with a wire mesh strainer or slotted metal spoon; shake gently to remove excess batter.
  6. Fry curds in hot oil until golden-brown (1-2 min.); remove from pan with a clean strainer or spoon. Drain on paper towels.
  7. Repeat with remaining curds and batter, monitoring the oil and adjusting the heat setting as needed to ensure the oil temperature stays at 375°.
  8. Serve curds hot with ketchup for dipping, if desired.