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WISCONSIN

REAL WISCONSIN FRIED CHEESE CURDS*

serves 4

INGREDIENTS:

• 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

DIRECTIONS:

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., allrecipes.com, eatingwell.com, bhg.com, marthastewartliving.com) unless otherwise noted.

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