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
- 4 ½ oz plain flour
- 2 tbsp cornflour
- 1 tsp baking powder
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- 1 egg
- ¾ cup ice-cold sparkling water
- 6 ¼ cups vegetable oilfor deep-frying
- ½ cup ranch dressing or marinara sauce (optional)to serve
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
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.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Indian
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese
Taiwanese grilled corn
At Raohe and Shilin night markets the grilled-corn stalls are easy to find: look for the queue and the smoky, sweet smell. Cobs are par-cooked, then turned slowly over charcoal while the cook brushes them with a dark glaze of sacha sauce, thick soy paste, garlic and chilli, layer after layer, until the kernels are sticky, slightly charred and deeply savoury. It is eaten hot from a paper sleeve while walking the market. Sacha (shacha) sauce, a Taiwanese barbecue paste, usually contains dried fish and shrimp; vegetarian sacha is sold in Asian shops. Contains soy, wheat and fish. Chef's tip: brush thin coats and turn often; one thick coat burns before the corn chars.
TaiwanesePerfect for:Game day