Posts Tagged ‘deep fry’

Beer-Battered Fresh Wisconsin Cheese Curds

Thursday, December 4th, 2014

Fried stuff with cheese!

Can anyone tell me what that’s from?

. . .

It sure has been a while, hasn’t it?

. . .

Anybody still out there?

. . .

No? That’s okay, I’ve decided to post anyway.

Two random events have come together to bring you this delicious post.

Random Event #1:  a couple of months ago, we finally broke down and bought a deep fryer.

We don’t fry things often. Or, well, maybe it would be better to say that we didn’t fry things often. Because now that we have a deep fryer, we fry things pretty frequently.

It used to be that if I wanted to fry something, I’d get out the dutch oven and a thermometer, heat up the oil, and fry things on the stove. The problem with that is that it’s messy, greasy, and most of the oil goes to waste, because I never had a good system for straining the oil to be reused. More often than not, it would sit in that pan, unfiltered, until we broke down and did the dishes, and then it would get tossed. Pretty wasteful.

So like I said, I broke down and bought a deep fryer.

Random Event #2: On Black Friday, my mom, my sister and I went shopping in Kenosha, Wisconsin. And as all sensible Chicagoans must do when they cross that northern border, I stopped and bought cheese curds.

Do you see where this is going?

EZPromain

T-Fal Ultimate EZ Clean Pro

Do you?

 

wisconsin-cheese-curds

fresh cheese curds

Now you do.

beer battered cheese curds

beer battered cheese curds

So how’d I do it? Once you have the deep fryer and the cheese curds, this one’s actually pretty easy.

Beer-Battered Fresh Wisconsin Cheese Curds

Ingredients

  • 2 quarts of canola oil, peanut oil, or vegetable oil for frying (I like to use canola oil)
  • 1/4 cups milk
  • 1 cup bisquick or other baking mix
  • 3/4 cup beer
  • 1 egg
  • 1 pound fresh cheese curds broken into pieces

Instructions

  1. Heat oil in a large fryer or sauce pan to 375 degrees. This part’s easy if you have an electric deep fryer. If you don’t, you can use a thermometer, or worst-case-scenario, you can check to see if the oil is ready by dipping the handle of a wooden spoon into the pan. If the oil forms bubbles around the handle, it’s ready.
  2. Whisk together milk, baking mix, beer, and egg until well incorporated.
  3. Place cheese curds in batter 6 – 8 at a time, stir to coat.
  4. Using a slotted spoon to pull them out of batter, shaking off excess batter.
  5. Deep fry curds until golden brown.
  6. Drain on paper towels
  7. Sprinkle with a light dusting of salt while they’re still hot and resting on the paper towels.
  8. Enjoy the cheesy goodness!
soooo cheesy

soooo cheesy

See? Perfection. The cheese will be melty and gooey and perfectly stringy–like the texture of the best mozzarella sticks you can imagine. The breading, thanks to the baking mix and the beer in the batter, has a light, fluffy texture, even as it gets crispy around the edges. And even though the batter is bound to drip and drizzle a little bit in the oil, the deep fryer we bought has a built in filter as well as a frying pan and frying basket that are completely dishwasher safe, so cleanup is a breeze. If you’re making these without a fryer, though, you should expect a fair amount of crunchy bits left in the oil confounding your efforts to clean up. Just one more reason to buy a deep fryer, I suppose. Even without the deep fryer, they might just be worth the trouble. Thankfully, I don’t have to decide and we can just make them whenever we want.

* * *

P.S. “Fried stuff with cheese!” is from Friends. The One with the Truth About London. Phoebe imagines what could have happened if Joey and Monica had ended up together, and it turns out that what would have happened is that Joey would have weighed about 400 pounds thanks to Monica’s cooking. 

Monica: Dinner’s ready!

Joey: What’s my little chef got for me tonight?

Monica: Your favorite!

Joey: Ho-ho-ho, fried stuff with cheese!

It’s hard to blame you, Joey. Who doesn’t love fried stuff with cheese?!

Sugar Dusted Corn Fritters

Friday, July 17th, 2009

Here’s another one of our 4th of July treats: Sweet and Crunchy Corn Fritters. If you’ve never had a corn fritter, they are hard to describe. It’s like a doughnut but less sweet. Or a hush puppy, but more sweet. Kind of like a doughnut with a sweet cornbread flavor. These had fresh corn on the cob inside, and were seasoned with just a little bit of cayenne pepper for a mild kick. They were super easy, and as long as we were frying things anyway, totally worth while.

IMG_2168

Sugar-Dusted Corn Friters
Adapted from The Pioneer Woman

  • 4 generous cups corn kernels: fresh, frozen, or canned
  • 3/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/2 cup milk, more to thin if necessary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • Canola or peanut oil, for frying
  • Sifted powdered sugar to finish

1. Mix flour, sugar, and baking powder in a medium mixing bowl. Add eggs, milk, salt, and cayenne pepper. Stir together to make a batter.

2. Add corn to batter. Fold together to combine.

3. Heat oil to 365 degrees. When oil is heated, drop spoonfuls of batter and cook, flipping to the other side, until golden brown. The fritters will sink and then float to the top as they finish cooking.

4. Drain on a towel-lined plate. Serve  sprinkled with sifted powdered sugar.

Note: This made a huge batch of fritters. I only cooked about a fourth of it, and it was enough for the 5 of us eating dinner. I’ll probably halve it next time I make this. But there will be a next time.