Appetizer - State fair cheese curd recipe
Author: Carl Chandler
Straight out of Wisconsin, fried cheese curds are a favorite at carnivals and fairs. These deep fried white cheddar cheese curds are the BEST appetizer and are a perfect game day recipe.
Fried Cheese Curds Recipe
This Fried Cheese Curds recipe was so easy to make. These deep fried white cheddar cheese curds are the BEST appetizer and are a perfect game day recipe.
Provided by: The Gunny Sack
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 7
Provided by: The Gunny Sack
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 7
Ingredients:
- 2 lbs cheese curds
- 1 1/2 cups buttermilk
- 1 1/2 cups flour
- 1 tsp baking soda
- 2 tsp garlic salt
- 1 egg
- 1 1/2 quarts oil, vegetable, canola or peanut oil
Nutrition:
- Calories: 366 calories
- Carbohydrate: 10 grams carbohydrates
- Cholesterol: 73 milligrams cholesterol
- Fat: 29 grams fat
- Fiber: 1 grams fiber
- Protein: 16 grams protein
- Saturated Fat: 11 grams saturated fat
- Serving Size: 1 grams
- Sodium: 751 grams sodium
- Sugar: 1 grams sugar
- Unsaturated Fat: 0 grams unsaturated fat
- Heat oil to 375 degrees. (Use a thermometer and watch carefully)
- Whisk together buttermilk, flour, baking soda, garlic salt and egg until smooth.
- Coat several cheese curds with batter.
- Fry a few at a time, for several seconds, until golden brown.
- Drain on paper towel.
- Enjoy while fresh!
State Fair Cheese Curds Recipe
Deep Fried Cheese Curds? Yes! Our CHEF ADVENTURES State Fair Cheese Curds Recipe is
Duration: 6:20
State Fair Cheese Curds Recipe
cheese curds (frozen) 1/4 cup buttermilk or regular milk 1 cup all purpose flour 3/4 cup beer 2
Duration: 3:45
The Best Cheese Curds at the Minnesota State Fair
All cheese curds are not created equal, trust me. My go-to at the Minnesota State Fair is Mouth
Duration: 1:20
Deep-Fried Cheese Curds
Don't have self-rising flour? No problem. Simply mix the following ingredients together: 2 cups all-purpose flour, 3 teaspoons baking powder, 1/2 teaspoon salt.
Provided by: Cheap Recipe Blog
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 0 servings
Number of ingredients: 4
Provided by: Cheap Recipe Blog
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 0 servings
Number of ingredients: 4
Ingredients:
- 16-ounce bag fresh cheese curds
- 2 cups self-rising flour
- 12 ounces beer (can or bottle)
- Vegetable, canola or peanut oil, for frying
How to cook:
- Make beer batter: Place flour in a large mixing bowl. Slowly mix in beer until just combined. Do not overmix.
- Heat 2 inches of oil in a large, heavy-bottomed saucepan. Heat oil to 350F - or heat until a battered cheese curd dipped into the oil sizzles.
- Take a cheese curd, dip it in the beer batter and let excess drip off, and place it in the hot oil. Fry until golden brown - this could take 30 seconds to 1 minute or so. Remove fried cheese curd from the oil with a slotted metal spoon. Place cheese curds on a plate or pan lined with paper towels to remove excess oil.
- Repeat, frying 3 to 4 cheese curds at a time, until all curds are fried.
Deep Fried Cheese Curds
Straight out of Wisconsin, fried cheese curds are a favorite at carnivals and fairs. They look like little balls of popcorn and taste like cheese! Use up to 2 pounds of cheese curds with this recipe.
Provided by: Allrecipes Member
Total time: 11 minutes
Cook time: 1 minutes
Prep time: 10 minutes
Yields: 24 servings
Number of ingredients: 7
Provided by: Allrecipes Member
Total time: 11 minutes
Cook time: 1 minutes
Prep time: 10 minutes
Yields: 24 servings
Number of ingredients: 7
Ingredients:
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 eggs, beaten
- ½ cup milk
- 1 pound cheese curds
- 1 quart oil for frying
Nutrition:
- Calories: 136.2 calories
- Carbohydrate: 4.5 g
- Cholesterol: 35.8 mg
- Fat: 10.5 g
- Fiber: 0.1 g
- Protein: 5.9 g
- Saturated Fat: 4.7 g
- Sodium: 196.4 mg
- Sugar: 0.4 g
- In a medium bowl, sift together the flour, baking powder, and salt. Stir in the eggs and milk. Mix until smooth. Add more milk for a thinner batter. Coat the cheese curds with the batter.
- Heat the oil in a large, heavy skillet over medium heat. Fry the coated cheese curds approximately 1 minute each, until golden brown. Drain on paper towels.
Beer Battered Cheese Curds
Beer Battered Cheese Curds are coated in a crispy, salty batter and ooze fresh, hot cheese from the center!
Provided by: Danielle | Krafted Koch
Yields: 6 servings
Cuisine: American
Number of ingredients: 9
Provided by: Danielle | Krafted Koch
Yields: 6 servings
Cuisine: American
Number of ingredients: 9
Ingredients:
- 2 quarts oil for frying
- 1 cup all-purpose flour
- 1/4 cup milk
- 1 tsp baking soda
- 1 cup beer
- 1/2 teaspoon salt
- 2 eggs
- 2 pounds cheese curds, separated
- Extra flour for coating the cheese curds
Nutrition:
- Calories: 3468 calories
- Carbohydrate: 39 grams carbohydrates
- Cholesterol: 217 milligrams cholesterol
- Fat: 353 grams fat
- Fiber: 1 grams fiber
- Protein: 43 grams protein
- Saturated Fat: 50 grams saturated fat
- Serving Size: 6 -8
- Sodium: 1436 milligrams sodium
- Sugar: 1 grams sugar
- Trans Fat: 4 grams trans fat
- Unsaturated Fat: 284 grams unsaturated fat
- Throw your cheese curds in the freezer for an hour and heat your oil high to 400°. In a medium bowl mix the flour, milk, baking soda, beer, salt and eggs just until well combined.
- In a separate bowl add some extra flour. Toss your frozen cheese curds in the flour so they are lightly coated. Dip the flour coated cheese curds in the batter and with a fork remove the curd and shake off any excess batter, so just a light layer remains. Place the battered curds in the oil and fry for a couple minutes until golden brown. Only fry 6-8 curds at a time so your oil doesn't cool down too much. Once the curds are cooked through and golden brown, remove them and place on a paper towel lined plate to absorb any excess oil. Serve immediately.
