Classic Midwestern Recipes Everyone Should Make

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Cheese Curds

Wisconsin Cheese Curds are a quintessential Midwestern treat, beloved for their gooey, melty interior and crispy, golden exterior. These poppable delights can be found anywhere from dive bars to upscale restaurants across the state, and they make an excellent appetizer, snack, or side dish, perfect for any occasion. Better yet, they couldn’t be easier to master!

Ingredients:

• 1 lb fresh cheese curds
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 1 cup buttermilk
• 1 cup beer (optional, can substitute with more buttermilk)
• Vegetable oil, for frying

Instructions:

1. Heat vegetable oil in a deep fryer or large pot to 375°F (190°C). Make sure there is enough oil to fully submerge the cheese curds.
2. In a mixing bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, beat the egg and mix in the buttermilk. Gradually add the buttermilk mixture to the flour mixture, stirring until smooth.
4. If using, add the beer to the batter and stir until well combined. The batter should be slightly thick but smooth.
5. Pat the cheese curds dry with paper towels to remove any excess moisture.
6. Dip each cheese curd into the batter, ensuring it is fully coated. Let any excess batter drip off before frying.
7. Carefully place the battered cheese curds into the hot oil in small batches. Fry for about 1-2 min. or until they are golden brown and crispy.
8. Use a slotted spoon to remove the fried cheese curds from the oil and place them on a plate lined with paper towels to drain any excess oil.
9. Serve the cheese curds hot with your favorite dipping sauces, such as ranch, marinara, or spicy aioli.