Say the phrases “cheese curds” and our ears perk up. Add “beer-battered” to the combo and now our consideration is basically piqued.

“I fell in love with fried cheese curds at the state fair in Maryland and had to figure out how to make them at home,” says Jessica Formicola from Savory Experiments. “The biggest trick is making sure you freeze the cheese, so it doesn’t melt and ooze out while the batter comes to a golden brown,” she continues, recommending that you simply serve these along with your favourite dipping sauce (Formicola’s favourite is her onion ring dipping sauce, although Ranch and blue cheese are shut seconds).


Beer-Battered Cheese Curds by Jessica Formicola from Savory Experiments

Serves: 4 

Prep: 10 minutes

Cook: 10 minutes 


Jessica Formicola from Savory Experiments shares her quick and easy cheese curd recipe with Fox News.

Jessica Formicola from Savory Experiments shares her fast and straightforward cheese curd recipe with Fox News.
(Savory Experiments)


  • 6 ounces plain cheese curds, frozen
  • 1 cup all-purpose flour
  • 1 giant egg
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 cup favourite beer (keep away from IPAs, they have an inclination to prove bitter)
  • 3 cups vegetable oil, for frying
  • 2 teaspoons coarse sea salt
  • Favorite dipping sauce



1. Measure 1 cup of chilly beer right into a measuring cup. If you’d like, begin consuming the rest of the beer. (Some say this step is important to excellent cheese curds.)

2. In a medium bowl mix the flour, egg, parsley, garlic powder and oregano and whisk collectively. It shall be thick and pasty. Slowly whisk in beer. Place within the fridge for at the least quarter-hour. The colder the curds (which needs to be frozen) and batter are, the higher a golden brown fry you’re going to get.

3. In a big heavy saucepan, warmth oil over medium-high warmth. You can take a look at the oil by dripping a small drop of batter into the oil, if it begins to drift and sizzle, the oil is prepared for frying.

4. Dredge frozen cheese curds within the chilly beer batter. Working in small batches, place beer-battered cheese curds in scorching oil. Cook for 3-4 minutes, turning to evenly brown. Remove as quickly because the beer batter is a heat brown and earlier than cheese melts and escapes from the crunchy exterior.

5. Remove every batch to a cooling rack with a paper towel underneath it to catch oil drips. Sprinkle along with your desired quantity of sea salt. If you’re making a big quantity, you possibly can preserve accomplished beer-battered cheese curds within the oven at 170 °F levels to maintain heat, however don’t warmth it up too lengthy or enable them to sit down as a result of the cheese will escape.

6. Serve instantly along with your favourite dipping sauce.