What kind of Wisconsin resident would I be if I didn’t post at least one cheese curd recipe? Given that Wisconsin is the nation’s cheese capital, it’s no wonder that cheese curds, the byproduct of cultured milk before processed into fresh cheese, are found everywhere here. They’re squeaky fresh and when deep fried, they melt in your mouth in sweet, sweet decadence. For all you poor unfortunate souls that have never had the transcendental experience of devouring a deep fried cheese curd, I suggest you take note.

Cucumber Wasabi Fried Cheese Curds
• 1 lb fresh cheese curds, room temperature
• 1 medium cucumber
• 1 cup pancake mix
• 3/4 cup light beer
• 3 tsp wasabi paste
• 1 tsp garlic salt
• frying oil
• ranch dressing

1. Grate the skin off a medium cucumber. The shavings should yield about 1/4 cup.

BONUS: Slice up the remaining cucumber to make delicious cucumber gin and tonics!

 

2. Whisk together grated cucumber, pancake mix, beer, wasabi paste, and garlic salt. Feel free to use whatever beer you have available. I used BudLight for a subtler flavor but a darker beer tastes great too!

3. Heat oil to medium to high heat. Dip cheese curd in batter and fry for 5-10 seconds.

4. Drain on a paper towel and let cool for 5 minutes. Serve with ranch dressing.