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serves 4


  • 2 Quarts corn oil for frying
  • ¼ cup milk
  • 1 cup all-purpose flour
  • ¾ cup beer
  • ½ tsp salt
  • 2 eggs
  • 2 pounds cheese curds, broken apart


  1. Heat corn oil in deep fryer or large saucepan to 375 degrees F (190 degrees C).
  2. Whisk together milk, flour, beer, salt and eggs to form a smooth, rather thin batter. Place cheese curds, about 6 or 8 at a time, into the batter, stir to coat, and remove with wire strainer.
  3. Shake the curds a time or two, to remove excess batter.
  4. Deep-fry the curds until golden brown, 1 -2 minutes.
  5. Drain on paper towels; serve hot.


*A cheese curd isn't a special kind of cheese. It's just a young cheddar, one that hasn't been aged at all. These curds are separated from the whey during the cheesemaking process, and instead of being molded for a future cheese wheel, they're sliced up and bagged to be sold right away.

Recipe courtesy of Meredith Corporation magazines (e.g.,,,, unless otherwise noted.

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