Cheese curds in beer batter
Votes: 11
Time: 20 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
This appetizer will be a hit at your next house party. Cheese curds are dipped in a paprika-and-beer batter and deep-fried until golden brown. The perfect beer snack! Serve with a quick garlic mayonnaise dipping sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of curdled cheese
- 1 cup flour
- 1 cup lager
- 0.5 tsp paprika
- Flour
- 1 cup mayonnaise
- 1 clove of garlic
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Recipes with similar ingredients: cheese, garlic, paprika, light beer, flour
Cooking the dish according to the recipe:
- Combine 450g of curds with 1 tbsp flour; set aside (see Note).
- Mix 1 cup each of flour and lager with 1/2 teaspoon of paprika. Using a slotted spoon, dip a few curds into the batter; let any excess drip back into the bowl.
- Deep-fry the cheese balls in 2.5 cm of vegetable oil at 190°C (375°F) until golden brown, about 1 minute. Transfer to paper towels to drain. Mix 1 cup mayonnaise with 1 small clove of grated garlic; serve as an appetizer.
Note
Curds (or kale) are produced by separating milk and kale curds to produce curds and various types of cheese. The curds have become a popular snack, breaded or tempura-battered. Young curds are added to dishes such as poutine, salads, or grilled cheese sandwiches. They are often mixed with horseradish, Cajun seasoning, olives, and pepper. Deep-fried curds can be frozen.
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