Fill bottom 1-inch of a heavy-bottom stockpot or Dutch oven with canola oil. Heat to 350 degrees.
Recipe
Author
Hy-Vee Test Kitchen
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Description
We took inspiration from the state fair, and developed deep-fat-fried white Cheddar cheese curds in a homemade beer batter.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Hy-Vee canola oil | ||
| ¾ c. Hy-Vee all-purpose flour | ||
| 1 tsp. Hy-Vee garlic powder | ||
| ½ tsp. Hy-Vee onion powder | ||
| ½ tsp. Hy-Vee baking powder | ||
| ¼ tsp. Hy-Vee cayenne pepper | ||
| ⅛ tsp. ground white pepper | ||
| 1 c. lager beer | ||
| 1 (12-oz.) pkg. Ellsworth cheese curds |
Things To Grab
- Heavy-bottom stockpot or Dutch oven
- Slotted spatula
- Paper towels
- Plate
Directions
Combine flour, garlic powder, onion powder, baking powder, cayenne pepper, and white pepper in a medium bowl. Slowly whisk in beer.
Dip cheese curds into beer batter to coat; shake off excess. Carefully drop in preheated oil. Cook 1 to 2 minutes or until coating is light golden brown. Remove from oil using a slotted spatula. Place onto paper towel lined plate. Allow to drain and cool slightly before serving.
Hyvee Culinary Expert Tip
Nutrition facts cannot be accurately calculated for fried foods.
Recipe Source:
Hy-Vee Test Kitchen