I get it, curd is not the most appetizing word. But if curds are wrong I don’t want to be right. I would officially like to enter my curds into the Guinness World Records for longest cheese pull EVER. These were epic. The beer batter is light and crispy and the perfect coating for the ooey-gooey cheesy goodness. Because if cheese isn’t already good enough by itself, why not batter it up and fry it? Summertime fair logic. Warning: these must be consumed hot; if not consumed hot, they will still be good, just not as good.
Photography by Sophie Marie Creative
- 1 1/2 cups beer
- 1 1/3 cups flour
- 1 teaspoon baking powder
- 1 egg
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 pound cheese curds (if you cannot find cheese curds, you can buy a block of cheese and cut them into bite size pieces); I used white cheddar
- Oil for frying (I used canola)
- Whisk together the beer, flour, baking powder, egg, salt, and smoked paprika. You want the batter to be similar to a thick pancake batter consistency, so if it seems to be too thick, add a little more beer. Once well combined, add in the cheese curds and coat them well with the batter.
- Add oil about halfway up into a large shallow pan and heat to 350 degrees.
- Fry the cheese in batches, shaking off the excess batter before adding them to the oil. They will only need to fry about 1-2 minutes or until golden brown all over. Remove onto a cooling rack or paper towel to drain the excess oil and eat immediately. They are delicious dipped in some ranch mixed with sriracha.