Little Cheeseheads

I wouldn’t be a very good Cheesehead if I didn’t include the infamous Cheese Curd Snack recipe. If you’re not from Wisconsin, you probably don’t recognize this. In that case – think mozarella sticks without the marinara sauce – more like paneer. Probably something you don’t want to eat often, but definitely an exceptional party food and conversation starter!

cheese curds here
Ingredients

  • Vegetable Oil
  • 1 egg, beaten
  • 1 Cup Beer (or milk)
  • 1 Cup Flour
  • 1 t Sugar
  • ¼ t Sea Salt
  • 1 t Baking Powder
  • 1 Package Fresh Cheese Curds, room temp (If not at your local market, try a farmer’s market for the freshest, or Trader Joe’s. Also, believe it or not – online is a popular way to purchase these.)
  1. Put some vegetable oil in a large skillet and heat to about 375 degrees
  2. Combine egg, oil, and beer (or milk). Add flour, sugar, salt, and baking powder and mix until smooth
  3. Drop in cheese curds and coat.
  4. Cook a few at a time in oil, turning to cook all sides. Avoid over-cooking as this can cause the curds to melt completely.
  5. Remove from oil and drain on paper towels before eating.
  6. You can eat them with salt and pepper or even ketchup. Some people use hot sauce while others use pesto and still others with their own mock cajun sauce (ketchup, mayo, sweet relish and hot pepper sauce). Add your own spices and style to create variety!

cheese curds

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