Deep Fried Beer Batter Cheese Curds

Recipe

Appetizer
Deep Fried Beer Batter Cheese Curds

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4.3 out of 5 stars
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Recipe Data

4
Servings
10min
Prep
12min
Total

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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.

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    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
    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
    • Plate

    Directions

    1. Fill bottom 1-inch of a heavy-bottom stockpot or Dutch oven with canola oil. Heat to 350 degrees.

    2. Combine flour, garlic powder, onion powder, baking powder, cayenne pepper, and white pepper in a medium bowl. Slowly whisk in beer.

    3. 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 cannot be accurately calculated for fried foods.
      Hy-Vee Test Kitchen

    Recipe Source:

    Hy-Vee Test Kitchen