I tried to answer that question. It’s almost impossible to pick one. All the food you find at the fair is amazing. 

 Pronto pups, cotton candy, mini doughnuts, and funnel cakes are delicious, but there are two things I must have: caramel apple Sundays and deep-fried cheese curds. 

 I am not going to make it to any fair this year, but that doesn’t mean I can’t make some of those items at home. Surprise! My favorite is cheese curds or it’s the first food I must have when I arrive.

I heard this year at the Minnesota State fair there was going to be more options for fair goers who love cheese curds. Now there is gluten free, ghost pepper, and Hot Indian Paneer Pakora (A.K.A. cheese curds with a twist). 

As much as I love all the new flavors, and renditions. I like the ones I grew up eating. Greasy, gooey, squeaky, and crunchy all at the same time—heavenly curds.

To make the best fried cheese curds, make sure your curds are very fresh. The older curds are the less likely they will be squeaky, and they will melt as they cook. When I say fresh, I mean days old. Buy fresh curds directly from a cheesemaker or a cheese shop. 



Oil for frying, about 3 cups

1 egg, beaten

1 Tbsp. butter melted

1 cup Wisconsin beer like Spotted Cow

1 cup flour

2 tsp granulated sugar

¼ tsp seasoned salt

1 tsp baking powder

10-12 oz very fresh cheese curds, room temperature


In a deep fryer or a deep saucepan, heat the vegetable oil to 375-385º. 

In a medium bowl, combine egg, melted butter, and beer until well blended. Add flour, sugar, salt and baking powder and mix until smooth.

Add the cheese curds to the batter. Coat the curds. Spoon a few of the battered curds into the hot oil and cook until golden brown, turn to cook other side. With a slotted spoon, drain curds and place on paper towels. Repeat with remaining curds. Serve warm. 


Lisa Erickson is a food columnist who loves adventure and food. You can find more recipes by emailing her at wisconsinmilkhouse@gmail.com.


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