Real Wisconsin Fried Cheese Curds

4.2
(105)

Real Wisconsin cheese curds! Battered and fried to golden perfection.

close up view of Real Wisconsin Fried Cheese Curds
34
34
34
34
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
16

Ingredients

  • 2 quarts corn oil for frying

  • 1 cup all-purpose flour

  • ¾ cup beer

  • ¼ cup milk

  • 2 eggs

  • ½ teaspoon salt

  • 2 pounds cheese curds, broken apart

Directions

  1. Heat corn oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

  2. Whisk together flour, beer, milk, eggs, and salt to form a smooth, rather thin batter.

  3. Place cheese curds, about 6 or 8 at a time, into the batter, stir to coat, and remove with a wire strainer. Shake the curds a time or two to remove excess batter.

  4. Deep fry curds in hot oil until golden brown, 1 or 2 minutes. Drain on paper towels; serve hot.

Editor's Note

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts (per serving)

370 Calories
31g Fat
7g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 370
% Daily Value *
Total Fat 31g 39%
Saturated Fat 14g 68%
Cholesterol 83mg 28%
Sodium 436mg 19%
Total Carbohydrate 7g 3%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 16g
Calcium 419mg 32%
Iron 1mg 5%
Potassium 81mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love