Super Bowl Beer Battered Cheese Curds

P worked in Madison, Wisconsin for awhile during our time right out of college. Madison was great - great weather (minus the winter!), tons to do, great college nightlife and of course...great food. Whenever we are in Wisconsin whether it be to visit Madison or go on vacation in Door County it is a requirement that we try the cheese curds at every restaurant we go to. Cheese curds sound gross. I never wanted to try them. But once you get past the "curd" part of it you will realize that these are delicious and glorious little nuggets of pure joy.

In preparation for the Super Bowl that's coming up we decided to try out a recipe for Beer Battered Cheese Curds. They turned out pretty good! Make sure you add plently of seasoning to the batter and serve with dipping sauces - ranch is my favorite :)

Beer Battered Cheese Curds

• 1 bottle + 1/4 of another bottle beer (we used our latest kegerator purchase Two Brothers Cane and Ebel)
• 2 cups flour
• Cayenne pepper (add as much or as little as you want!)
• 1 Tbsp baking powder
• 1 tsp kosher salt
• 1 bag of cheese curds (the squeekier the better!)
• Vegetable oil

Mix all ingredients (not the curds or the oil) in a large bowl. It should end up being the consistency of thick pancake batter. Put in the refrigerator for about 15 minutes. Meanwhile, heat about 1/3 of a saucepan of vegetable oil to around 350 degrees.


Once the oil is ready, dump the curds into the batter and coat. Working in small batches (or they will stick together in a huge curd ball) drop the battered curds into the oil. Cook until browned on all sides. Put on paper towl lined platter. Make sure to let the oil get back up to 350 degrees before starting the next batch. Serve warm with dipping sauce.




CHEERS!!!


Adapted from Alton Brown