Deep Fried Beer-Battered MouCo Cheddar Cheese Curds
Pillow-soft MouCo cheese curds wrapped in crisp, golden batter—warm, gooey, and ridiculously fun to snack on. Sauce dunk mandatory.
🧂 Ingredients
Makes ~20 curds
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- 8 oz MouCo cheese curds
- ½ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ½ cup cold beer or sparkling water
- 1 egg, beaten
- Oil for frying
- Optional: dipping sauce (ranch, marinara, spicy aioli)
👣 Instructions
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- Heat oil in a deep pot to 350°F (175°C).
- In a bowl, whisk flour, baking powder, salt, beer (or water), and egg until smooth batter forms.
- Pat cheese curds dry with paper towel.
- Dredge curds in batter and gently drop into hot oil, frying in batches.
- Fry until golden and crispy (~2–3 minutes), flipping once.
- Remove with slotted spoon; drain on paper towels.
- Serve hot with your favorite dipping sauce.
🎯 Notes & Pairings
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- Batch tip: Keep fried curds warm in a 200°F oven on a rack.
- Batter hack: Use cold beer for extra crispiness.
- Drink pairing: A dash of Colorado IPA or crisp cider cuts through the richness.
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