Fried Cheese Curds = Midwestern Mozzarella Sticks

Wisconsin is known for cheese, but unless you've been there or anywhere in the Upper Midwest, you probably have not had the sinful pleasure of eating fried cheese curds. These hot little numbers are made from the solid parts of soured milk, or basically young cheddar cheese in its natural, random shape...

By Christina Staalstrom

August 3, 2010

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Wisconsin is known for cheese, but unless you've been there or anywhere in the Upper Midwest, you probably have not had the sinful pleasure of eating fried cheese curds. These hot little numbers are made from the solid parts of soured milk, or basically young cheddar cheese in its natural, random shape. Mild and slightly salty in flavor, they melt well but are not quite as

gooey as fried mozzarella. So popping them into your mouth in quick

succession is very easy.

Fresh cheese curds have to be eaten within 24 hours and do not do well in refrigeration, so out-of-state consumption is a bit tricky. Fortunately, we found that Need Cheese will overnight you everything you need to make this salty, crunchy, and cheesy delicacy at home.

Fried Cheese Curds

1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs, beaten
1/2 cups Pabst beer (or any other beer will do)
1 lb cheese curds
1 quart oil for frying

Mix flour, baking powder, and salt. Stir in eggs and beer, and mix until smooth. Add more beer for a thinner batter. Add the cheese curds to the batter and coat thoroughly.

Heat the oil in a large, heavy skillet. Fry the coated cheese curds for approximately 1 minute each. Drain on paper towels.

Enjoy with a ranch dipping sauce.

Recipe adapted from All Recipes.

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