Beer Battered Cheese Curds

(Republished from a posting on Deep Fried Food. Originally published here.)

Beer Battered Cheese Curds

By Chef Schellies on November 08, 2006

  • Prep Time: 10 mins
  • Total Time: 50 mins
  • Servings: 12

About This Recipe

“I’m originally from Wisconsin where everyone knows about these. They are wonderful. They sell them at festivals throughout the summer and they are very popular at the state fair. Cheese curds seem to be very difficult to find in places other than Wisconsin, though. Please DO NOT use chunks of regular cheese as it will not hold up during the frying process and is guaranteed to make a mess. Cheese curds are more durable. You could probably use string cheese successfully, although I have not tried this.”


    • 5 ounces beer
    • 5 ounces pancake mix
    • 1/2 teaspoon salt
    • 1 eggs
    • 2 1/2 lbs cheese curds
    • oil ( for frying)


  1. Make sure the cheese curds are fresh and at room temperature.
  2. Mix beer, pancake mix, salt, and egg.
  3. Dip curds in batter and drop one at a time into heated oil (425-450F). Fry for about 1 minute or until golden brown.
  4. Drain on paper towel.

Comments are closed.