I mean, how could you not like battered, deep-fried cheese? One of our favorite places in Minneapolis to eat, Psycho Suzi’s, had the best cheese curds and we miss them dearly since moving.
When we were at the farmer’s market last weekend, we stopped by a little cheese stand and they had cheese curds! I couldn’t resist grabbing a bag and heading home to batter them up for an appetizer! It was fate.
Joel may have gone out to throw steaks on the grill and promptly come back in to see me sitting on the couch, with my feet on the coffee table and the basket of these balancing on my belly. I may have inhaled half the batch during the 30 seconds he was outside. And I may not have felt a tad bit bad about any of it. This is totally a hypothetical situation of course. I would never do such a thing.
I don’t love frying things at home but I definitely am happy I made an exception for these golden nuggets of goodness. They are super simple (but a bit messy) to whip up and really don’t take much time at all.
And the payoff friends, you don’t even know. Look at that stringy cheese. That crisp, golden batter. It’s all you really need to know.
- 2 quarts peanut oil, for frying
- 1/4 cup milk
- 3/4 cup beer
- 2 eggs
- 1/2 tsp. salt
- 1 cup all-purpose flour
- 2 lbs. cheese curds
- Heat oil to 375 degrees F. Meanwhile, mix together milk, beer, eggs, salt and flour.
- Coat cheese curds in the batter and shake a bit to remove excess batter. Place in the hot oil and cook for 1-2 minutes, until golden brown. Serve with ranch or marinara for dipping.