I'm a proud son of Wisconsin, now deplaced eastern and southernish.
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Of course, deep-fried cheese curds have to be accompanied by the Wisconsin State Cocktail, a Brandy Old-Fashioned. Don't forget the cherries!:
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-L
Nice!!!
Looks delicious!
Trent
Quote from: Lancer99 on February 27, 2020, 06:01:55 AM
I'm a proud son of Wisconsin, now deplaced eastern and southernish.
Of course, deep-fried cheese curds have to be accompanied by the Wisconsin State Cocktail, a Brandy Old-Fashioned. Don't forget the cherries!:
Howdy from Madison!
I made cheese curds a couple years ago, and they were truly squeaky! I didn't fry them, though.
Would you be interested in posting your batter recipe?
Cheers,
Matt
Sure, not my recipe though, I used this recipe https://www.foxvalleyfoodie.com/beer-battered-deep-fried-cheese-curds/. (https://www.foxvalleyfoodie.com/beer-battered-deep-fried-cheese-curds/.) My only observation is that 400 degrees is a bit high, 380 degrees might be a bit better, otherwise they cook too quickly.
-R
PS Howdy back at'cha, UW Madtown was my school :)