Traditional Wisconsin Deep Fried Cheese Curds
Wisconsin is known for beer, brats, and of course cheese. We even have a festival every two years called Cheese Days, where around 100,000 people flood the downtown area of Monroe, Wisconsin. The whole town (normally with a population of around 10,000) spends the off year planning and preparing for the next big celebration. Among a list of popular Cheese Days traditions, are Cheese Curds. Festival goers will wait in line for hours to get their hands on a cup of warm, battered, fried, and melty cheese. While dreaming of the upcoming Cheese Days and Curds, we realized that not everyone has the chance to make the trip to Monroe for Cheese Days to get their fill of the popular Wisconsin treat. We knew we had to do something to share such a memorable tradition with our Ginny’s family and the rest of the country! So we found a beer batter recipe, and did our best to replicate the Wisconsin Delicacy.
Yield
Conversions
Ingredients
2½
cups bisquick
⅓
cups cornmeal
2
tsp salt
1
tsp sugar
pepper
to taste
12
oz beer
1
lbs cheddar cheese
cut into 1/2 inch cubes
vegetable oil
for frying
Preparation
Heat deep fryer oil to 395ºF.
Mix all dry ingredients in a bowl. Add beer 4 ounces at a time. Batter will be sticky and not too runny.
Toss cheese cubes in batter until covered. Fry battered cheese curds until golden brown.
Blot curds to remove excess oil and serve warm.
