If you haven't had a fried cheese curd, well, you just haven't lived. A Wisconsin specialty, we take these fresh squeaky curds (unaged cheese) dunk them in a thick cheesy beer batter then fry them up until crisp and golden on the outside and gooey, melty, cheesy on the inside. Sprinkle them with an extra dose of cheese with our Grate State gouda and chive blend.
These are a required topping for our Sheboygan Brat Burgers
Grate State Fried Cheese Curds
Prep time: 10 minutes
Cook time: 10 minutes
|Vegetable Oil, for frying|
|2 tsp||Grate State Cheesy Blend|
|12 oz.||Fresh Cheese Curds|
- Heat oil in a deep-fryer or large saucepan to 375 F.
- Whisk together milk, flour, beer, Grate State, and egg to form a thin batter.
- Add cheese curds, 8 at a time, into the batter, stir to coat, and remove with a fork, or slotted spoon. Try to remove excess batter, before transferring to hot oil.
- Fry the curds until golden brown, 1 or 2 minutes. Drain excess oil on paper towels, or a wire rack on a sheet pan, then season with additional Grate State. Serve warm.