Fried Cheese Curds, also known as Beer Battered Cheese Curds, are the perfect fried cheese balls! Gooey little nuggets paired with a spicy dipping sauce. A great easy appetizer for snack idea!
Recipe instructions Fried Cheese Curd
Measure 1 cup cold beer into a measuring cup.
In a medium bowl combine the flour, egg, parsley, garlic powder and oregano. Whisk together. It will be thick and pasty. Slowly whisk in the beer. Place in the refrigerator for at least 15 minutes, but up to 24 hours.
In a large heavy saucepan, heat the oil over medium-high heat or to between 325 - 350 degrees F (170 - 180 degrees C). You can test the oil by dripping a small drop of batter into the oil, if it starts to float and sizzle, the oil is ready for frying.
Dredge the frozen cheese curds in the cold beer batter. Working in small batches, place beer battered cheese curds in hot oil. Cook for 3-4 minutes turning to evenly brown. Remove as soon as beer batter is a warm brown and before cheese melts and escapes from the crunchy exterior.
Remove each batch to a paper towel lined baking sheet or a wire rack over a paper towel lined baking sheet. Sprinkle with sea salt while still tacky. If you are making a large amount, you can keep completed beer battered cheese curds in warm oven.
Serve immediately with desired sauce.