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fried cheese curds with ranch photo 03

Beer Battered Fried Cheese Curds

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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.

  • Total Time: 1 hour 25 minutes
  • Yield: 4 people 1x

Ingredients

  • 3/4 cup Wisconsin Supper Club Beer Batter Mix

  • 4 oz (or more) light-colored ale beer (see notes for beer suggestions)

  • 18 oz Wisconsin cheese curds (see notes for brand ideas)

  • Peanut oil for frying (see substitution notes below)

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!

Equipment

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!
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Find it online: https://www.jenn-smith.com/beer-batter-fried-cheese-curds/