Fill bottom 1-inch of a heavy-bottom stockpot or Dutch oven with canola oil. Heat to 350 degrees.
We took inspiration from the state fair, and developed deep-fat-fried white Cheddar cheese curds in a homemade beer batter.
Servings and Ingredients
|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.||Warped Roots Loaded Toad lager|
|1||(12-oz.) pkg. white Cheddar cheese curds|
Things To Grab
- Heavy-bottom stockpot or Dutch oven
- Slotted spatula
- Paper towels
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 TipNutrition cannot be accurately calculated for fried foods.
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