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. | 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
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 cannot be accurately calculated for fried foods.
Recipe Source:
Hy-Vee Test Kitchen