Time: 35 min.
Complexity: average
Servings: 6

Soft, gooey cheese curds coated in crispy beer batter are one of the most popular street snacks in the US at festivals and fairs, especially in Wisconsin. The curds are battered and fried several at a time in a generous amount of oil, then immediately served in paper bags. They're the perfect beer snack or just a treat. Pair this snack with homemade ranch dressing with fresh herbs. Let it sit in the refrigerator for a bit and enjoy this wonderful combination of flavors.

Ingredients:

• Vegetable oil, for frying
• 450 g of curdled cheese, divided
• 1 cup premium flour
• 0.5 cups lager or other mild beer
• 1/4 cup milk
• 1 large egg
• Homemade Ranch Dressing, recipe below

Homemade Ranch Dressing

• 1/3 cup mayonnaise
• 1/4 cup sour milk or kefir
• 2 green onions, finely chopped
• 2 tbsp chopped fresh parsley
• 1 teaspoon white vinegar
• 0.5 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• Special equipment: deep-fry thermometer, kraft bag

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

cheese curds, premium flour, light beer, milk, eggs, mayonnaise, sour milk, kefir, green onions, parsley, onion powder, garlic powder, paprika, ranch sauce

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Preparation:

Step 1
• Pour 2.5 cm of vegetable oil into a cauldron and heat it over medium-high heat to 190°C (375°F). Place a plate lined with a paper towel or a brown paper bag nearby. Meanwhile, in a bowl, mix the curds with 1/4 cup of flour. In another bowl, combine the remaining 3/4 cup of flour with the beer, milk, egg, and 1/4 teaspoon of salt.
Step 2
• When the oil is hot, take a handful of curds, shake off any excess flour, and drop them into the batter. Let the excess batter drip off, then drop the curds into the hot oil. Fry until fluffy and golden, about 1 minute, then transfer them with a slotted spoon to a paper bag. Repeat with the remaining curds.
Step 3
• Serve immediately with ranch dressing.
Step 4

• Homemade Ranch Dressing:

  
  In a bowl, combine the mayonnaise and sour milk with the green onions, parsley, vinegar, onion powder, garlic powder, paprika, 1/4 teaspoon salt, and a generous amount of black pepper. Transfer to a small serving bowl and refrigerate until ready to serve.

Votes: 1

Author of the recipe - Valerie Bertinelli is an American actress.