Fried Cheese Curds

Name: Fried Cheese Curds
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: North America, Midwest
Ingredients: 1 package (12 to 14 ounces) fresh cheddar cheese curds; Oil for deep-fat frying; 1 cup all-purpose flour; 1-1/2 teaspoons baking powder; 3/4 teaspoon salt; 1/2 teaspoon garlic powder; 1/4 teaspoon pepper; 1 cup very cold beer or nonalcoholic beer; 1 large egg, lightly beaten; 2 tablespoons cornstarch; Optional: Ranch salad dressing or marinara sauce

Total Time Prep: 10 min. Cook: 5 min./batch

Yield 4 servings

Test Kitchen Approved

Calling all Wisconsin residents (past and present)! These fried cheese curds may just be the best we've ever had.

Ingredients

1 package (12 to 14 ounces) fresh cheddar cheese curds
Oil for deep-fat frying
1 cup all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 cup very cold beer or nonalcoholic beer
1 large egg, lightly beaten
2 tablespoons cornstarch
Optional: Ranch salad dressing or marinara sauce

Directions

Place cheese curds on waxed paper-lined baking sheets. Freeze until solid, two hours or overnight.
In a Dutch oven, electric skillet or deep fryer, heat oil to 375°. In a shallow bowl, combine flour, baking powder and seasonings. Stir in beer and egg until smooth.
In a small bowl, toss cheese curds in cornstarch until well coated. Dip in batter; allow excess to drip off.
Fry in hot oil in batches until golden brown, about 1 minute, keeping submerged while frying with a spider strainer or metal spatula. Drain on paper towels. If desired, serve with ranch dressing or marinara.

Nutrition Facts

1 serving: 585 calories, 48g fat (18g saturated fat), 117mg cholesterol, 756mg sodium, 15g carbohydrate (1g sugars, 0 fiber), 22g protein.