cheese curds???

[Reef Runner]

I have been experimenting with a cheese curd batter. I am using a half and half mix of beer and flour. Does any one know of a good batter recipe??

[LABS4ME]

I believe it's called Don's Chuck Wagon batter mix. It's sold next to Shake and Bake... you won't be dissapointed!

Good Luck!

Ken

[Dan Thiem]

Sorry for the stupid question, but how do you keep the cheese from melting out? When I've made them in the past, all I end up with is an empty shell. A very greasy fried piece of just batter.

[pout-slayer]

I had that problem when I tried to make won-tons,I was told to make sure that they were frozen before I tried to deep fry them.This may help with cheese curds also.

[Pops']

"A cheese curd is an orangish cheese byproduct that feels like Silly Putty but tastes a lot better. It was invented accidentally by UW cheese scientists attempting to create an object of pure cholesterol that would still squeak. Rats who are fed this remarkable food develop an unusual capacity to polka and drink beer." unknown

INGREDIENTS:

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 eggs, beaten

1/2 cup milk

1 pound cheese curds

1 quart oil for frying

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DIRECTIONS:

In a medium bowl, sift together the flour, baking powder, and salt. Stir in the eggs and milk. Mix until smooth. Add more milk for a thinner batter. Coat the cheese curds with the batter.

Heat the oil in a large, heavy skillet over medium heat. Fry the coated cheese curds approximately 1 minute each, until golden brown. Drain on paper towels.

or

DEEP FRIED CHEESE CURDS

5 oz. beer

5 oz. any pancake mix (I like KRUSTEASE)

1 egg

2 1/2 lbs. fresh cheese curds

Cheese curds should be at room temperature and fresh. Dip in batter and drop one at a time in heated oil, 425 to 450. Drain on toweling.