Recipe courtesy of Mary Berg
Beer Battered Cheese Curds
Getting reviews...
- Level: Intermediate
- Total: 35 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 387
- Total Fat
- 27 g
- Saturated Fat
- 4 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 7 g
- Cholesterol
- 18 mg
- Sodium
- 438 mg
Beer battered cheese curds get a twist with these ranchy jalapeño and sriracha ketchup dips!
- Level: Intermediate
- Total: 35 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 387
- Total Fat
- 27 g
- Saturated Fat
- 4 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 7 g
- Cholesterol
- 18 mg
- Sodium
- 438 mg
Ingredients
Cheese Curds:
Jalapeño Sour Cream:
Spicy Ketchup:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- For the cheese curds: Pour about 3 inches oil into a large, heavy-bottomed pot and place over medium-high heat. Line a sheet pan with paper towels or a cooling rack and set aside.
- Add the cheese curds to a large bowl and separate any large chunks. Add the flour and toss to evenly coat. Transfer the curds to a fine-mesh sieve and shake to remove excess flour, catching the flour that falls away in a bowl. Set the curds aside.
- Add the cornstarch to the flour along with the baking powder, salt, garlic powder and pepper and whisk to combine. Pour in the beer and whisk into a smooth batter. Scatter about a third of the cheese curds into the batter and toss lightly to coat.
- When the oil is hot and bubbles form when a wooden spoon is gently submerged, use two forks to lift the cheese curds out of the batter and transfer to the hot oil. Fry just until very lightly golden brown, being careful not to fry for too long as the cheese can burst out, 1 to 2 minutes. Transfer to the prepared sheet pan and batter and fry the remaining cheese curds in two more batches as directed above.
- For the jalapeño sour cream: Whisk or blitz together the sour cream, cilantro, onion powder, jalapeño pepper, lime zest and lime juice and season with salt.
- For the spicy ketchup: Whisk together the ketchup and hot sauce, to taste.
- Serve the cheese curds immediately with the sauces on the side.
