Deep-Fried Cheese Curds

Deep-Fried Cheese Curds


16 ounces Cheese Curds (1 pound)

2 cups buttermilk

2 cups lager beer

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon pepper

1 quart (4 cups) vegetable oil

Dipping sauce of choice, optional


1 Place cheese curds in mesh strainer.

2 Whisk buttermilk and beer in a large, deep bowl.

3 Submerge curds in strainer into the buttermilk-beer mixture.

4 Combine the flour, baking powder, salt and pepper in a separate shallow, large bowl. 

5 Heat oil in a Dutch oven or deep-fat fryer to 375°F.

6 Remove curds from buttermilk-beer mixture; drain well.

7 Dredge curds in flour mixture; gently toss to remove excess flour.

8 Fry curds in oil in 3 to 4 batches (do not crowd) for 1-3 minutes on each side or until light golden brown.

9 Drain on paper towels.

10 Serve immediately with dipping sauce if desired.

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