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Real Wisconsin Fried Cheese Curds

Markg238

"Real Wisconsin fried cheese curds!"
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Ingredients

30 m servings 370 cals
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 370 kcal
  • 19%
  • Fat:
  • 30.6 g
  • 47%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 436 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Heat corn oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  2. Whisk together milk, flour, beer, salt, and eggs to form a smooth, rather thin batter. Place cheese curds, about 6 or 8 at a time, into the batter, stir to coat, and remove with wire strainer. Shake the curds a time or two to remove excess batter. Deep fry the curds until golden brown, 1 or 2 minutes. Drain on paper towels; serve hot.

Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 46
  1. 57 Ratings

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Most helpful positive review

I made half a batch of these for my boyfriend (born & raised in WI!) and he loved them! It was my first "Fried Cheese Curd" experience, but they were fantastic and I would definitely make them a...

Most helpful critical review

I hate giving this a bad review because I see the other good reviews and it makes me wonder if I did something wrong, but I followed the directions, and this was a train wreck. I used an indo...

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Least positive
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I hate giving this a bad review because I see the other good reviews and it makes me wonder if I did something wrong, but I followed the directions, and this was a train wreck. I used an indo...

I made half a batch of these for my boyfriend (born & raised in WI!) and he loved them! It was my first "Fried Cheese Curd" experience, but they were fantastic and I would definitely make them a...

Are you kidding me??? These we SOOOOOOO good--just like at the fair. The trick is to find cheese curds--not so easy in my area. Not so healthy, but when something tastes this good, who cares?

As a born and bred Minnesotan now living in Los Angeles, I was truly depressed to miss the State Fair (for the first time ever!) this year. I knew what I had to do -- replicate those little gold...

As a WI dairy farming family, we had to try this. It was terrific! The taste was everything we had hoped for. We used fresh Mullins Cheese Curds. We laid them out flat on a cookie sheet in t...

like the batter a lot. Just the right tickness. Original recipe is very good as is, but if you would like more kick to it, following is a suggestion. 1 TSP of cayenne 1 TSP of black pepper 1 T...

After you batter, FREEZE the curds for about 30-60 min (I did 40 min). I did it both ways. The batch I froze turned out amazing!! The batch I didn't freeze, was very messy, stuck to the bottom o...

We love cheese here in Wisconsin and cheese curds, especially. I am on a low-carb diet and am missing my snacks, but this recipe saved the day - these are the REAL DEAL, YUM!! To go low carb,...

Cheese sunk to the bottom and stuck to the pan. I tried it several different ways but they all sunk. Maybe I need a special fryer. I did use the batter for thick mushroom slices and they were ve...