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Crispy, golden-brown beer batter encasing gooey, melted cheese curds. This classic Wisconsin appetizer is the ultimate comfort food, perfect for game day or any gathering, and ready in minutes.
Prepare the Cheese Curds
Make the Batter
Heat the Frying Oil
Batter and Fry the Curds
Crispy, golden-brown beer batter encasing gooey, melted cheese curds. This classic Wisconsin appetizer is the ultimate comfort food, perfect for game day or any gathering, and ready in minutes.
This midwest recipe takes 30 minutes to prepare and yields 4 servings. At 987.11 calories per serving with 30.59g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
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Drain and Serve
Add 1/2 teaspoon of cayenne pepper or a tablespoon of your favorite hot sauce to the batter for a spicy kick.
Mix 1 tablespoon of finely chopped fresh parsley or 1 teaspoon of dried Italian seasoning into the dry ingredients for an herby flavor.
Replace the beer with an equal amount of very cold club soda or a non-alcoholic beer. The carbonation is key to a light, crispy batter.
Cheese is a rich source of calcium, which is essential for maintaining strong bones and teeth, as well as proper muscle and nerve function.
The cheese curds offer a good amount of high-quality protein, necessary for building and repairing tissues, supporting muscle mass, and overall body function.
The combination of carbohydrates from the flour batter and fats from the cheese and frying oil provides a dense source of energy.
A typical serving (about 1 cup) of homemade beer battered cheese curds contains approximately 550-650 calories, primarily from the cheese, batter, and absorbed frying oil.
Beer battered cheese curds are an indulgent treat and not considered a health food due to being high in calories, saturated fat, and sodium. However, the cheese does provide a good amount of calcium and protein. They are best enjoyed in moderation.
Yes, you can substitute the beer with an equal amount of cold, carbonated liquid like club soda, seltzer water, or a non-alcoholic beer. The carbonation helps to create a light and crispy batter.
Fresh cheddar cheese curds are the authentic choice and provide the signature 'squeak' when eaten fresh. If you can't find them, you can cut a block of low-moisture mozzarella or young cheddar into 1-inch cubes.
While you can try, the result will be very different. A wet batter like this will not work well in an air fryer. For an air fryer version, you would need to coat the curds in flour, then egg, then breadcrumbs, which creates a baked cheese nugget rather than a true battered curd.
Store leftover cheese curds in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a single layer in an oven or air fryer at 375°F (190°C) for 5-7 minutes until crispy. Microwaving is not recommended as it will make them soggy.
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