Beer Battered Cheese Curds with Garam Masala Dipping Sauce

A Wisconsin favorite, fried cheese curds are a favorite at carnivals and fairs. They look like little balls of popcorn and taste like cheese! Add the Williamson Wines Garam Marsala Stoneground Mustard as a dipping sauce and . . . WOW!

Ingredients

  • Cheddar Cheese Curds  ·  1 pound 
  • Peanut or Canola Oil  ·  32 ounces 
  • Herbie's Crusting Mix  ·  4 tablespoons 
  • Carrots, peeled and thinly sliced on a bias  ·  2 
  • -------------------------------------------  ·   
  • Wet ingredients:  ·   
  • Beer (light beer or lager)  ·  1/2 cup 
  • Eggs  ·  2 
  • -------------------------------------------  ·   
  • Dry ingredients:  ·   
  • All Purpose Flour  ·  2 cups 
  • Cornstarch  ·  1 tablespoon 
  • Salt  ·  1 tablespoon 
  • -------------------------------------------  ·   
  • For the dipping sauce:  ·   
  • Williamson Wines Garam Marsala Stoneground Mustard  ·  1/2 cup 
  • Mayonnaise  ·  1/2 cup 

Instructions

Start by heating the peanut oil in a large heavy bottomed pot over medium heat.

In a large bowl combine all the dry ingredients. Then in a smaller bowl combine all the wet ingredients and whisk together until well incorporated.

Once the oil on the stove reaches 350 degrees. Combine the wet ingredients with the dry ingredients by pouring the wet ingredients on top of the dry ingredients in the large bowl. Mix until well incorporated.

Start by adding the cheese curds to the batter and coat liberally. Then drop each curd one at a time into the hot oil. Make sure to fry in batches and do not crowd them in the pot. Fry the curds for about 2 minutes or until they are golden brown. Remove the first batch from the hot oil and drain on paper towels. While they are still hot season liberally with 1 tablespoon of Herbie's Crusting Mix. Continue by repeating the process until all the curds are fried.

Next add the sliced carrots to the remaining batter and fry them just as you did with the cheese curds.

Once all the curds and carrots are fried and ready to go; combine the mayonnaise and Williamson Wines Garam Masala in a small bowl for dipping.

Serve immediately with the garam masala dipping sauce and enjoy with Williamson Wines Caress Cuvee Blanc.


Chef Tips:

  • Have a bottle of Williamson Wines Fizz Sparkling Wine stored at your house? Instead of using a 1/2 cup of beer you can replace it with sparkling wine and enjoy the rest of the bottle with the cheese curds.

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