Beer Battered Cheese Curds

Just because I’m eating healthier doesn’t mean I’m not gonna cook like a southerner with a deep fryer on high 24×7.  Back in college there was a little restaurant along the main street of Pullman named Basillio’s that, along with my standard order of Cranberry Chicken salad, served a mean batch of beer battered cheese curds. The curds balanced out any residual “health” factor that the chicken salad contained – which honestly, wasn’t much in the first place. But dang, it was good.
In Pullman, we Cougs are known for many things. Being out in the middle of BFE Eastern Washington, having a wicked no-holds-bard beef with out cross state rivals the Huskies, and our cheese. “Wazzu” cheese has a following like no other. We’re pretty proud of that. It’s made from the milk of our own cows, created by our own students, and aged for a minimum of 18 months – some for up to 3 years. It’s sharp, crumbly and makes a killer quesadilla and nachos. Since I didn’t want to break into my 30 ounce tin that Ben and I recieved from his dear sainted madre, I opted for turning the fresh cheese curds I had from Beecher’s into my beloved and longed for beer battered curds. A wonderful trip down memory lane and a jeans shrinking treat.
I only had two I swear, pawning the rest onto Ben. Hooray for self control and a willing fiance.
In a bowl whisk together all of your dry ingredients – flour, pepper, cayenne pepper, garlic powder, corn starch, baking powder, etc.

Source yourself some fresh cheese curds is you can. I heart me some Beecher’s when my stock of WSU cheese is in short supply.

Once you pour your refreshing hoppy beer into the flour mixture, take a pull yourself. It’s beer. It is good. Especially Red Hook. It is after all brewed right down the road from our apartment. Hallelujah!

As the pot of hot oil is heating to a scorching temperature, the pieces of squeeky cheese curds into the batter covering them completely.

Into the oil they go until they puff up and turn a deep golden brown.

 

Once they turn, scoop them out of the grease and allow to drain on paper towels. Serve with a side of marinara and the rest of your beer and you’re good to go. Perhaps, okay fine it’s NOT NOT NOT, the most healthy thing in the universe – but a couple bites every couple of years – is well worth the gut bomb and joy in your mouth.

Yield: 8 Servings, 2 oz each

Deep Fried Cheese Curds

Ingredients:

1 pound Fresh Cheese Curds
2 cups Flour
8 oz. Beer of your choice
1/4 tsp Pepper
1/4 tsp Garlic Powder
1/2 tsp Baking Powder
1/2 tsp Cornstarch
1/8 Cayenne Pepper
Vegetable Oil
Marinara Sauce for Dipping

Directions:

In medium bowl, whisk together all dry ingredients - flour, pepper, garlic, cayenne pepper, baking powder, cornstarch.
Pour beer into flour, and whisk into a smooth batter. Set aside.

In deep pot, heat oil until shimmering. When throughly heated, drop cheese curds into batter coating thickly. Place each curd into the oil and allow to fry until golden brown - approximately 4 minutes. Pull out of oil and allow to drain on a plate with paper towels. Repeat process until all cheese has been battered and cooked.

Serve with a dish of marinara sauce to dip. Goes great with beer. Hooray, beer!