Appetizer idea: DIY Cheese Curds
Give your guests a taste of the Minnesota State Fair with these simple DIY deep-fried cheese curds! Unique to the Midwest, cheese curds are naturally formed as part of the cheese-making process. We recommend using Ellsworth Cheese Curds – the same ones that have been used at the State Fair for over 35 years! They’re delicious paired with Summit Summer Ale.
Preparation time: 15 minutes
- Vegetable oil (for frying)
- 1 egg, beaten
- 1 tablespoon vegetable oil
- 1 cup milk or beer
- 1 cup all-purpose flour
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 (9-ounce) package fresh cheese curds, room temperature
- In a deep fryer or large pot, heat vegetable oil to 375-385 F. Make sure there is enough oil to completely cover the cheese curds while frying.
- In a medium bowl, combine egg, 1 tablespoon vegetable oil and milk or beer until well blended. Add flour, sugar, salt and baking powder; mix until smooth.
- Drop cheese curds in batter. Using a spoon, turn cheese curds to coat thoroughly.
- A few at a time, drop the coated curds into the hot oil; fry approximately 1 minute or until brown and puffed, turning to coat all sides. Do not overcook, or the cheese curds will begin to melt and ooze through the coating.
- Remove from hot oil and drain on paper towels. Allow fried cheese curds to cool a couple of minutes before eating.
Recipe source: What’s Cooking America