Garlic and Dill Fried Cheese Curds

Garlic and Dill Fried Cheese Curds

This past weekend I had to go to one of our local grocery stores, and typically on the weekend, there are always vendors pushing their local products. I’m somewhat a fan of that, and I always sample their products, and about half of the time purchase their products, only to support local. My first encounter was an older lady pushing her cheese curds. She had a few to choose from, and when my first question was ‘how fresh are they?’, she immediately said she pulled them this morning. You can always tell a fresh cheese curd from that first bite. It should be squeaky, soft, and lightly salty. These were everything that, and more. I loved them.

As my daughter has been asking, A LOT, lately ‘when are we going to make those cheese curds again?’, I decided that this was the time, and a perfect time because the curds from Malcore Foods were really good, especially the garlic and dill cheese curds. I picked up some regular cheddar, as well as the garlic dill, and headed home to show them to my daughter.

Garlic and Dill Fried Cheese Curds
Garlic and Dill Fried Cheese Curds

When I opened the bag, I was a bit skeptical if she, or my boys would like them, after all they had green specs of dill on them! They liked them, a lot. I’ve never fried these type of curds, so I was excited to see how they would turn out. Let’s just say they were gone in a matter of minutes!

Let’s get started.

Ingredients:

  • 12 oz bag of fresh cheese curds, garlic and dill, room temperature
  • 2 cups of canola oil
  • 12 oz of lager beer
  • 1 1/2 tsp baking powder
  • 1 cup of all purpose flour
  • 2 eggs
  • 1 tsp salt

Add the oil to a medium pot, and bring to a medium-high heat. In the meantime you can prepare the batter. In one bowl add the flour, baking powder, and salt. Mix. In another bowl, beat the eggs and add in the beer. Mix. Combine the wet mixture with the dry mixture to form your batter. Make sure you mix well to get any lumps out of the flour.

Once your oil is heated through, carefully dip a handful of the curds into your batter. Once they are golden brown, this only takes a few minutes, remove them with a slotted spoon or kitchen spider, and place onto a paper towel lined plate to remove any excess oil. Repeat.

How to make garlic and dill fried cheese curds
How to make garlic and dill fried cheese curds

Serve immediately. Again, this bag of cheese curds were gone in a matter of minutes, and all of my kids wanted more! I thought one bag was enough, especially that we are going to the annual State Fair. If you ever wanted something from Wisconsin, and especially our State Fair, well, cheese curds would be the ticket. I’m sure we will get plenty more, and hopefully they have the garlic and dill fried cheese curds as that subtle garlic and tang from the dill really made these cheese curds that much better. Hope you enjoy!

Garlic and Dill Fried Cheese Curds
Author: 
Recipe type: Appetizers
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 12 oz bag of fresh cheese curds, garlic and dill, room temperature
  • 2 cups of canola oil
  • 12 oz of lager beer
  • 1½ tsp baking powder
  • 1 cup of all purpose flour
  • 2 eggs
  • 1 tsp salt
Instructions
  1. Add the oil to a medium pot, and bring to a medium-high heat. In the meantime you can prepare the batter. In one bowl add the flour, baking powder, and salt. Mix. In another bowl, beat the eggs and add in the beer. Mix. Combine the wet mixture with the dry mixture to form your batter. Make sure you mix well to get any lumps out of the flour.
  2. Once your oil is heated through, carefully dip a handful of the curds into your batter. Once they are golden brown, this only takes a few minutes, remove them with a slotted spoon or kitchen spider, and place onto a paper towel lined plate to remove any excess oil. Repeat. Serve immediately.

 



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