Real Wisconsin Fried Cheese Curds

Recipe View Prepare for Frying: In a deep-fryer or large, heavy-bottomed saucepan, heat the corn oil to 375°F (190°C). Use a thermometer to ensure accuracy. (Prep time: 5 minutes)

Recipe View Prepare the Batter: In a mixing bowl, whisk together the all-purpose flour, cold beer, milk, beaten eggs, and sea salt until a smooth, thin batter forms. A few small lumps are okay. (Prep time: 5 minutes)

Recipe View Coat the Cheese Curds: Gently place 6-8 cheese curds at a time into the batter, stirring to ensure they are fully coated. Using a wire strainer or slotted spoon, lift the coated curds from the batter. (Prep time: 3 minutes per batch)

Recipe View Remove Excess Batter: Shake the strainer or slotted spoon a couple of times to remove any excess batter, preventing clumping and ensuring a crispy result. (Prep time: 1 minute per batch)

Recipe View Deep Fry to Golden Perfection: Carefully lower the battered cheese curds into the hot oil. Fry for 1-2 minutes, or until they turn a beautiful golden brown color. Avoid overcrowding the fryer; work in batches to maintain the oil temperature. (Cook time: 2 minutes per batch)

Recipe View Drain and Serve Immediately: Remove the fried cheese curds from the oil and place them on a plate lined with paper towels to drain off any excess oil. Serve immediately while they are hot, melty, and irresistibly delicious. (Prep time: 2 minutes)