Beer Battered Cheese Curds are coated in a crispy, salty batter and ooze fresh, hot cheese from the center! This summer fair classic is great year round with this delicious homemade recipe.
I love supporting a great crowd-funded campaign, and when local cheese is involved, it’s a no-brainer! About a year ago, my friend Julie introduced me to a Kickstarter campaign that a local family farm was running in order to get a creamery up and running on their dairy farm, using sustainable power. They had me at local farm and fresh cheese and it didn’t hurt that their logo for Redhead Creamery was adorable. I am a sucker for great packaging and design. 🙂
Myself, my friend Julie and 497 others, all pitched in to raise over $40,000 to help the creamery get up and running, and one year later they are shipping us fresh cheese in return! I got my package of cheese curds in the mail recently and I just had to make a great beer batter for them. After a bit of trial and error, I got it just right. These puppies will rival the famous cheese curds at our Minnesota State Fair, without the 200 mile drive!
While fresh cheese curds are fantastic all on their own, there is just something special and nostalgic about piping hot cheese. fried golden brown that you can pop in your mouth. Enjoy these bad boys with a cold beer or tall glass of milk and you will have the ultimate indulgence that is worth every last calorie!
Beer Battered Cheese Curds
Ingredients
- 2 quarts oil for frying
- 1 cup all-purpose flour
- 1/4 cup milk
- 1 tsp baking soda
- 1 cup beer
- 1/2 teaspoon salt
- 2 eggs
- 2 pounds cheese curds separated
- Extra flour for coating the cheese curds
Instructions
- Throw your cheese curds in the freezer for an hour and heat your oil high to 400°. In a medium bowl mix the flour, milk, baking soda, beer, salt and eggs just until well combined.
- In a separate bowl add some extra flour. Toss your frozen cheese curds in the flour so they are lightly coated. Dip the flour coated cheese curds in the batter and with a fork remove the curd and shake off any excess batter, so just a light layer remains. Place the battered curds in the oil and fry for a couple minutes until golden brown. Only fry 6-8 curds at a time so your oil doesn’t cool down too much. Once the curds are cooked through and golden brown, remove them and place on a paper towel lined plate to absorb any excess oil. Serve immediately.
Nutrition
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David says
Honestly skip this one entirely. Cannot be salvaged imo. Have used dozens of beer battered curd recipes before and never once have I had them turn out even close to as bad as these ones did. Followed every direction as closely as I could and it was just a big blob coming out of the fryer every time, didn’t fry well at all. Skip it entirely. 0/10
David says
This was honestly the worst beer battered curd recipe I’ve ever used before. Shame on me for trying something new I guess. Followed the directions as closely as possible and they wouldn’t fry for shit. Big blob coming out of the deep fryer every time. Find a real recipe, skip this garbage.
Eric says
Ever heard the old saying, “A poor workman blames his tools”?
Malinda Linnebur says
These are so addicting!! I wanted to keep them all for myself, lol!
Alison LaFortune says
Prepping in the freezer made all the difference! These were a big hit when we had friends over for movie night.
Coleen says
These were AMAZING! I had a hankering for Cheese Curds and grab some at the grocery store. Man, these beat any I’ve had!
Luke Smith says
So many recipes say to let them come to room temperature so they sweat a little, yet you say to freeze the curds. Hmmm I wonder what the right way is
Courtney says
I love deep fried cheese curds and a local restaurant makes them and they are to die for. I thought id try it myself and I saw yours that looked great. But then I tried to make them myself and they didn’t turn out at all.. No crispy, it was a heavy thick outside and most had lots there cheese. Was a waste of yummy pricey cheese curds..
Danielle | Krafted Koch says
Hi Courtney I’m sorry these didn’t turn out for you. It sounds like a couple of things went wrong here. This recipe will actually produce a very light and crispy batter as seen in the photos, but it is imperative that you shake off the excess batter on each curd before frying, as indicated in the recipe instructions. As for the cheese being gone, that is a sign that the curds were cooked too long. Cooking times will vary based on how hot your oil gets, but you just need to get cook them until the outside is golden brown.
Jeni says
I was feeling homesick this weekend. I grew up in MN and loved attending the state fair. It’s been almost 15 years since we moved away and my rare visits back have never been during the fair. Cheese curds, by any name, anywhere else I’ve ever tried are never quite the same as those from the MN State Fair.
Your recipe was delicious and easy. And the cheese curds made me feel like a kid again, back home enjoying that last weekend of summer before the school year started.
Perfect timing! Thank you so much!!!
Danielle | Krafted Koch says
Jeni, I am so glad I could help you enjoy a small piece of home! It’s amazing how simple things like this can give us comfort. Thanks so much for the kind words!
Jeni says
I was feeling homesick this weekend. I grew up in MN and loved attending the state fair. It’s been almost 15 years since we moved away and my rare visits back have never been during the fair. Cheese curds, by any name, anywhere else I’ve ever tried are never quite the same as those from the MN State Fair.
Your recipe was delicious and easy. And the cheese curds made me feel like a kid again, back home enjoying that last weekend of summer before the school year started.
Perfect timing! Thank you so much!!!
Jeni says
I was feeling homesick this weekend. I grew up in MN and loved attending the state fair. It’s been almost 15 years since we moved away and my rare visits back have never been during the fair. Cheese curds, by any name, anywhere else I’ve ever tried are never quite the same as those from the MN State Fair.
Your recipe was delicious and easy. And the cheese curds made me feel like a kid again, back home enjoying that last weekend of summer before the school year started.
Perfect timing! Thank you so much!!!
Laura O | Petite Allergy Treats says
This look dangerous. Dangerously-Awesome! 🙂 You didn’t invite me either! Next time… Pinned!
Julie @ Julie's Eats & Treats says
YAY for Redhead Creamery!!! I think we should hit them up for a tour and blog about it with a cheese recipe 🙂 And I seriously can not believe you didn’t invite me over for these babies. I’m sorta mad at you for the record!
Danielle | Krafted Koch says
Haha yes! I already had every intention of making you come with me when then have their open house! 🙂