I’ve clearly been living in Wisconsin too long.
Beer battered cheese curds, covered in a flaming hot Cheeto Dust. Because, why not? Unhealthy? Of course. Immoral? Maybe. All I know is if I had a dive bar, this would be my most popular recipe. I highly recommend serving with a garlic aioli.
When prepping everything, make sure your Cheeto dust is powder-fine, as in crushed to oblivion. Put it in a blender if you have to. It will make sticking to the curds that much easier. Other than that, it’s as simple as making your regular run of the mill Wisconsin-style cheese curds.
Time You Need
- ~2 hours resting
- ~30 minutes prep & cooking
What You Need
- ~1 –1.5 pounds cheese curds
- 5 cups of finely crushed flaming hot Cheetos
- ~2 quarts of vegetable, canola, canola or corn oil
- ~1 cup of all-purpose flour (or more if mix is too runny)
- ~1 egg, beaten
- 1 tbsp baking powder or corn starch
- 1 cup of spotted cow (or beer of choice) (or more if batter is too dry)
What You Do
- Line a baking sheet with foil and grease.
- In mixing bowl, whisk together the beer, flour, baking powder and egg to form a batter.
- In a third bowl, or in a large ziplock bag, place the crushed Cheetos.
- Roll cheese curds – a few at a time – in the baking flour, and then in the batter.
- Take the battered curds, shake off any excess batter, and toss in Cheetos until thoroughly coated.
- Then place on the lined baking sheet.
- Repeat steps for the rest of the cheese curds.
- Then, place the baking sheet in the freezer. Freeze for about 1-2 hours.
- In the meantime, one the freezing time is almost up, fill a large cast iron skillet or stainless steel pot with corn oil and heat to 375 degrees (here’s a tip to tell if you don’t have a thermometer).
- Remove cheese curds from freezer and fry in batches.
- Fry for around 60 seconds, then place on a plate lined with paper towels. Repeat for the rest of the curds.
- Serve hot and in your favorite dipping sauce!