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Pickle Battered Cheese Curds

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Appetizer
Keyword: beer batter, cheese curds, pickles

Ingredients

  • 12 oz white cheddar cheese curds
  • canola oil, for frying

Beer Batter

  • 1 12 oz beer, lager or pilsner
  • 1 1/2 cups all-purpose flour
  • 2 tbsp cornstarch 
  • 1/4 cup finely chopped dill pickles
  • 2 tbsp pickle brine/jar liquid
  • 1 tsp garlic powder
  • 1/2 tsp dry dill
  • 1 tsp salt
  • 1/2 tsp fresh ground black pepper

Sriracha Dill Mayonaise  

  • 3/4 cup mayonaise
  • 2 tsp dry dill
  • 1 1/2 tbsp sriracha sauce
  • 1/2 tsp apple cider vinegar

Instructions

  • Make the mayo. Add all mayo ingredients to a small bowl or container, and whisk until smooth and well combined. Store in an airtight container in the refrigerator until ready to use. Can be made in a day in advance. The dill flavor becomes more pronounced as it sits, so it is best to make this mayo at least an hour in advance.
    2. Make the beer batter for the cheese curds. Combine the beer, flour, cornstarch chopped pickles, pickle brine/jar liquid, garlic powder, salt, pepper and dry dill in a medium bowl, and whisk until well combined and a thick batter forms.
    3. Before frying, set a cooling rack over a sheet pan near your work station.
    4. Heat 2” of canola oil (or other high smoke point neutral oil) in a large, deep frying pan over medium-high heat until shimmering, about 4-5 minutes. Test with a small pinch of batter- if it float to the top and sizzles on contact, the oil is ready to fry.
    5. Working in small batches, careful not to overcrowd the pan, dip the cheese curds one by one into the batter- you want to essentially scoop the batter with each curd and immediately (and carefully) drop the battered curds into the hot oil. I like to call this the “Scoop 'N Drop” method- and it ensures you’ll get a nice crust, and pick up some pickle chunks on each curd. Fry the curds very briefly- 1-2 mins a side until light golden brown. Using a slotted spoon, carefully transfer to a cooling rack to drain. Repeat until all curds are fried.
    6. Serve hot with Sriracha Dill Mayonnaise.