It doesn’t get more Wisconsin than this.
Fried cheese curds. A Wisconsin delicacy that can be enjoyed anytime, anywhere. But we all know cheese curds are best when you’re at a bar, blotto x1000, and it’s just about last call for alcohol. What better way to soak up the beer than buttermilk battered deep fried cheese curds?
I was sad to learn that the rest of America is severely behind the culinary genius of Wisconsin and that some people have never even heard – let alone enjoyed – the gooey goodness of a fried curd. For shame.
If/when my time in Wisconsin ever comes to an end, cheese curds will always hold a special place in my heart (quite literally, I’m sure, with all the cholesterol).
Luckily, I have this recipe.
Time You’ll Need
- Prep: 10 minutes
- Cooking: ~8-10 minutes
- Yields: A lot
What You’ll Need
For the cheese curds:
- 1.5 lb cheese curds (feel free to play around here, as I did. I had classic white cheddar cheese curds, but also a garlic & herb seasoned cheddar curd. Try differently seasoned cheese curds, like Cajun, dill, or jalapeno, for a variety of fun flavor)
- 1 cup buttermilk
- 1 ½ cups flour
- ½ tsp baking powder
- 1 tsp cayenne powder
- 2 tsp garlic powder
- 2 tsp garlic salt
- 1 egg
- 1 1/2 quarts of corn oil for frying
- *Optional but you can add about 1 cup of beer for beer battered cheese curds*
For the quick aioli:
- 5-6 cloves of garlic
- ½ cup mayonnaise
- 1 tsp lemon juice
- 1 tsp cayenne powder
- Salt & Pepper (to taste)
- 2 tsp garlic powder
- 1 tsp vinegar
What You’ll Do
For the aioli:
- In a small food processor, add the peeled cloves of garlic, mayo, cayenne, lemon juice, salt & pepper, vinegar and garlic powder.
- Pulse the mixture until smooth, then pour into a small bowl, whisk a few times to make sure everything is evenly blended.
For the curds:
- Heat oil in a medium pot or large saucepan to 375.
- Whisk together buttermilk, flour, cayenne powder, garlic salt, garlic powder, egg, *beer, to form a smooth batter.
- Place cheese curds — several at a time — into the batter. Coat thoroughly.
- Shake off excess batter then fry a few curds at a time.
- Fry for about 30 seconds each, or until golden brown.
- Remove from oil and place on paper towel to drain any excess oil.
- Repeat till all curds are fried.
- Enjoy! Dip in aioli or favorite dipping sauce!