Reviewed: Feb. 26, 2012

This is super easy to make, but the outcome was undesirable. The batter didn't stick to the curds and the cheese melted before the batter browned. Suggestions welcomed!

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Reviewer:

madtowngal

Reviewed: Dec. 29, 2011

Good recipie. The best fried cheese curds I ever had were deep fried buffalo wing flavor cheese curds.

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Reviewer:

ejv1234

Reviewed: Dec. 25, 2011

After many variations we think we cracked the State Fair code..(MN that is...) Add garlic powder and a touch more salt. I used half mix of beer and mil. I found freezing the cheese curds overnight and having the oil between 400and 410 work best. I also foundyou had to continue move them around in the oil. I could only do 2-3 at a time other wise they weren't evenly done. Cook just under a minute (golden brown) Hope this helps!!!!

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Reviewer:

bellaniki

Reviewed: Sep. 25, 2011

YOU MUST FREEZE THE CHEESE CURDS BEFORE MAKING!!! OTHERWISE THEY CREATE A GIANT CLUMP OF CHEESE THAT IS REALLY GROSS!!!!!!!

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Reviewer:

Judy&Mark

Reviewed: Jul. 24, 2011

Love it!!!! My husband and I are from Minnesota and we had to move to California for the Air Force, we have been craving cheese curds and looking at the fairs for them but nobody knows what they were except those from the midwest! My mom brought us cheese curds when she came to visit and I could eat them all day ever day!!!

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Reviewer:

KateLine

Reviewed: Mar. 9, 2011

Nothing like fair curds... at all. I should have taken heed to all the negative reviews.

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Reviewer:

Jay

Reviewed: Jan. 17, 2011

these cheese curds are quick, easy, and delicious... but they're not midwest cheese curds. the batter forms a very thin crust almost like a tempura batter

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Reviewer:

ashleyms8

Cooking Level: Intermediate

Reviewed: Jan. 7, 2011

this was more a pancake covered cheese slug...sorry this batter needs to be crisper....temp was right...i am thinking a cornmeal/fishfry seasoned batter to be better...i had the same prob with a halibut recipe....so from now on egg dip and dredge in panko and louisiana fish fry batter...crispy and flavorful

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Reviewer:

teri4188

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Fairbanks, Alaska, USA

Reviewed: Sep. 3, 2010

The batter is way to thick, which leads to soggy curds. Try a half can of beer and a cup of flour mixed with an egg... for a lighter batter that gets crispy, deep fry at 350-375 until the float for 20 seconds and yes i would try to throw them in the freezer a bit before frying. I am still trying to figure out how to get them to not stick together it is tricky. Good luck. These are a midwest favorite when prepared correctly.

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