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Fried Cheese Curd Recipe

Indulge in a quintessential Wisconsin delight: deep-fried cheese curds. This recipe will allow you to enjoy the perfection of the Wisconsin bar appetizer right at home!

Happy National Cheese Curd Day! 🎉 Yes, this is a real holiday, and if you’re from Wisconsin, you know it’s a big deal. What better way to celebrate than with crispy, golden, beer-battered cheese curds? These bite-sized snacks are perfect for parties, game days, or just a cozy night at home. With the right ingredients, a little patience, and a love for cheese, you’ll be frying up your own delicious Wisconsin bar classic in no time.

If you’re new to the cheese curd game, here’s the quick rundown: you’ve probably heard of curds and whey. Cheese curds are the solid bits left after the whey (the liquid) is removed during cheese-making. While curds are often pressed into blocks to make cheese, here in Wisconsin, cheese curds are a snack all their own—and they are amazing.

Whether you’re a local or just visiting, this recipe will give you perfectly golden, melty-on-the-inside, crispy-on-the-outside curds every time.

🧀 Best Places to Try Cheese Curds in Wisconsin

If you’re craving cheese curds on the road, check out Sam, the “Cheese Queen” behind Wisconsin Cheese Please. She even has a cheese curd map highlighting the top spots around the state (no, I’m not being paid for this—I just love supporting local Wisconsin companies)!

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Before you get started…

About the Ingredients

  • Beer: I recommend a light-colored ale like New Glarus® Spotted Cow or Blue Moon®. Avoid IPAs or dark beers, as they can overpower the delicate cheese flavors.
  • Cheese Curds: I’m using Shullsburg Creamery Cheese Curds in this post, but Westby Creamery is another excellent option (ships only in gift boxes).
  • Oil: Peanut oil works best for frying because of its high smoke point. Allergic? Use canola or avocado oil instead.
  • Alternative Liquids: If you’d rather skip beer, mineral water works beautifully. In a pinch, tap water can also be used.
©Photo, Prop Styling, and Food Styling by Jenn Smith

The Fried Cheese Curd Process

1. Freeze the Cheese Curds

Freeze curds in a single layer on a pan for at least 1 hour. This keeps them from melting too quickly in the fryer. Keep them in the freezer until you are ready to batter and fry.

image of cheese curds on a pan before freezing

2. Heat the Oil

Heat oil to 350℉. Clean, hot oil is key to that perfectly crispy curd. I recommend using an enameled cast iron dutch oven and the Industrial IR Gun for the best frying experience.

image of thermoworks IR gun measuring the temp of the oil

3. Make the Beer Batter

I use my Wisconsin Supper Club Beer Batter Mix, the same one I use for fried fish.

  • Scoop ¾ cup of the mix should do ya!
  • Slowly whisk in beer until the batter reaches a thick pancake-like consistency.
  • Start with ¼ of the bottle/can, whisk, then gradually add more until it’s perfect.
finished beer batter in a jar with a spoon on a cutting board.
Ideas

Jenn’s Kitchen Tip:

Miller in a Milwaukee Brewers Glass
I might have opened another bottle…🤫

4. Fry the Curds

Do this in 2-3 batches to make sure you don’t lower the oil temperature and have overly oily curds.

  1. Set up a station: frozen curds → batter → hot oil → paper towel-lined plate.
  2. Coat curds in batter using a fork, then gently lower into hot oil. Fry a few at a time to maintain oil temperature.
  3. Fry until golden brown and drain on paper towels.

Continue this process until all the curds are done.

Serve immediately with Ranch Dressing, the true Wisconsin way!

Cheese curds around a small square bowl of ranch dressing
Ideas

Cooking with Kids

***Keep the hot oil off-limits***

  • Mixing Station: Kids can whisk the beer batter in a bowl while you manage the fryer.
  • Cheese Prep: Older kids can help arrange cheese curds on the baking sheet to freeze.
  • Serving & Dipping: Let kids set out ranch or other favorite dipping sauces and plate the finished curds.
  • Taste Testing: The best part—letting them enjoy their creations (under supervision, of course)!
Print
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Beer Battered Fried Cheese Curds


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Description

Get a taste of Wisconsin with my irresistible and easy homemade fried cheese curd recipe! These cheesy bites are golden and crispy on the outside, gooey on the inside, everything you want from a Wisconsin Appetizer. Perfect for game days, family nights, or celebrating National Cheese Curd Day like a true Wisconsinite.


Ingredients


Instructions

  1. Freeze the Curds: Place your cheese curds in a single layer on a pan and freeze for about 1 hour. This helps keep them from melting too fast when frying.
  2. Heat the Oil: In a deep fryer or heavy-bottomed pot, heat oil to 350°F. Make sure the oil is clean and hot before frying.
  3. Make the Batter: In a medium mixing bowl, combine your dry ingredients—flour, black pepper, salt, garlic powder, onion powder, baking powder, and a pinch of cayenne—and whisk together.
  4. Add the Beer: Slowly pour in your beer (or mineral water) while whisking. You’re looking for a thick pancake batter-like consistency. No need to measure perfectly—eyeballing works great!
  5. Set Up Your Fry Station: Line up your frozen curds, batter bowl, hot oil, and a paper towel–lined plate for draining.
  6. Fry the Curds: Dip each frozen curd into the batter, coat completely, and gently drop into the hot oil. Fry in batches to maintain oil temperature.
  7. Drain & Cool: Once golden brown, remove the curds and place them on paper towels to drain.
  8. Serve & Enjoy: Serve hot with ranch dressing—the true Wisconsin way!

Notes

Ingredient Notes & Substitutions

(No paid sponsorships here—just pure Wisconsin love!)

  • Beer: Use a light-colored ale like New Glarus® Spotted Cow or Blue Moon®. Avoid IPAs or dark beers, which can overpower the cheese flavor.

  • No Beer? Use mineral water for that same fluffy crisp texture. In a pinch, tap water does work too.

  • Cheese Curds: I love Shullsburg Creamery Cheese Curds and Westby Creamery Cheese Curds (note: Westby ships mostly in gift boxes).

  • Oil: Peanut oil is my go-to—it holds high heat beautifully and is cost-effective. If you have a peanut allergy, use canola or avocado oil instead.

Cooking with Kids Tip

Kids will love helping out with this recipe!

***Keep the hot oil off-limits to kids! Hot oil is NO JOKE! ***

  • Let them whisk the batter.
  • Arrange cheese curds on the baking sheet to freeze.
  • Once fried, they can help with plating and serving dipping sauces.
  • Let kids take the first gooey, golden bite—they’ll love it!
  •  
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Cuisine: American, Wisconsin

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