Real Wisconsin Fried Cheese Curds

I read through numerous reviews here and based on what I read, I was able to make somre really good cheese curds. I made the recipe as is and the cheese did come out during the fry. I added some flour but that made batter too thick. I added more beer until I I got the right consistency. Found the right consistency by just frying one each time I made adjustments. Once there, these are really close too what you get from a fair or similar. I would start with the recipe as is and add a tablespoon of flour until you find the right consistency. I also think the temperature is very important. I found that if I just did 4 to 6 at a time, it worked great. Just used my hands, put up to 6 in the batter, grab one with your hands, shake a couple times, and then drop in. Repeat quickly with the other curds. This method worked consistently!

Perfecto. For those who had a leaky cheese mess, you need to 1) make sure your oil is hot enough, 2) test one first, and then 3) don’t fry them for longer than a minute.

Holy heck! DEElicious! The -only- criticism: measurements are off. In my case it took 2 1/2 cups flour to do the trick keeping the coating on the curds. Otherwise 5 stars all day!

I like them a lot, however I did follow some other suggestions like the waiting for set them amount to get room temperature for them sweat took them out tossed them in the flower and I put them on a baking sheet put them in the freezer and I got my grease hot enough, when I first scooped up my first batch put them in the grease together and they seem to stick together so after that I just put them in one at a time in the grease so no sticking together but I had to place them in there one by one I also think they could used some fresh garlic and been better, I tried garlic powder and they didn’t much garlic flavor so next time I’m going to use the fresh garlic in the batter and I think they will be a lot better then they already are. ❤️❤️ .

They totally melted in my fryer. The cheese melted out of the coating and made a mess.

These did not turn out at all. Cheese melted and seeped through breading before they were done!! What a mess ,

The most delicious recipe! I like my cheese curds on the crunchier side, but this recipe definitely took me back to my roots. I used Garlic Herb curds instead of original and it made it even better.

No changes! Fluffy, cheesy masses! So good!

I made these yesterday, using both of the suggestions: letting them sit to room temperature and flouring them before battering, and freezing them after battering. They still stick to my fry baxket; I had to scrape out every batch. By the time I was done, I thought I had ruined a $10 fry basket. I was ready to give this one star, but I served it anyway, and it was a hit, so three stars. I think I’ll look for another recipe next time, though.

Perfect, just like the state fair

So I made a half batch, kind of winging the batter recipe (and still ending up with what seemed like more batter than a regular recipe would make. I froze my curds (which were roast pepper and garlic infused! Yum!) for about an hour beforehand, breaking them up before they went in to freeze. I also double breaded them, dipping the frozen curds into beer, then flour, then the batter before going in to the oil. Turned out great! Had to do the entire production in two or three runs through the fryer, due to not wanting to overcook the first in and having the melty cheese run out. So I put curds in until the first in was nicely browned, then fished them out as they were done before starting the next batch.

I agree a bit with tcoeguy, the batter is very thin and my curds spread and stuck together. We added a tablespoon of flour to the second round and they cane out SO much better. Definitely stick to 6-8 per batch, or they will stick together

First attempt and they are OUTSTANDING!! Followed recipe (used Corona beer, yuk). Will play with different types of beer and will likely half the recipe ingredients so not so much waste. Overall, EXCELLENT! Thank you for sharing this!!

Not good. The batter was way too watery and didn’t coat at all. Nearly doubled the flour before it started to stick and even then it didn’t work well. Would not recommend.

This is a great recipe. Tastes exactly like getting them at the fair.

Awesome recipe! Better than any fair curds I’ve ever had. The entire family devoured them. I used the batter on some chicken breasts which turned out tasty.

Perfect fried cheese curds with no changes needed to the recipe. When there’s no State Fair, these are just like being there!

Used Sprite for a non alcoholic version. I liked it a lot. Will definitely use again. I just wish the cheese curds browned faster than than the cheese melted in the oil, lol.

Added garlic salt, pepper and paprika to the batter for flavor.

They came out great! I followed the recipe exactly and it worked. I was really scared to try it because it seemed that most people were saying the recipe wasn’t working. I did batter the curds and then put them in the freezer. We went for a walk so they were in there almost 2 hours. As soon as I got home I heated up the oil took them out of the freezer and lightly re-battered them again. Delicious!!

We took our cheese curds out of the refrigerator an hour before cooking them. I dusted them with flour. I mixed the batter I put the batter by it self in the freezer for about 15 minutes. I put the batter on the cheese curds and put in the freezer for another 45 minutes they cooked beautifully in pan with canola oil. I had batter left over, so I tried it on broccoli, asparagus and pickles! They also turned out fantastic!