Recipe courtesy of
Show: Unique Eats
Episode: Craving Comfort
Wisconsin Cheese Curds with Dill Pickle Tartar Sauce
Total:
55 min
Active:
20 min
Yield:
8 servings
Level:
Easy
Total:
55 min
Active:
20 min
Yield:
8 servings
Level:
Easy

Ingredients

  • Beer Batter:
  • 2 1/4 cups beer, preferably ale
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 pounds cheese curds
  • 4 cups panko breadcrumbs, finely ground
  • Peanut oil, for frying
  • Dill Pickle Tartar Sauce, for serving, recipe follows
Dill Pickle Tartar Sauce:
  • 1/2 cup minced shallots
  • 3 1/2 dill pickles, diced
  • 1 quart mayonnaise
  • 1/2 cup capers, chopped
  • 1/2 cup fresh chives, chopped
  • 1/4 cup fresh dill, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1/8 cup fresh tarragon, finely chopped 
  • Zest and juice of 1 lemon
  • Salt and freshly ground black pepper, to taste

Directions

For the beer batter: Whisk together the beer, flour, cornstarch, salt and pepper in a deep bowl. 

Pour the flour into a shallow dish and dust the cheese curds. Dip the curds into the beer batter, and then cover each in the breadcrumbs. Arrange the curds on a baking sheet and freeze, 20 to 30 minutes (this will help prevent the curds from exploding when being fried). 

Bring the peanut oil to frying temperature (350 degrees F) in a heavy-bottomed pot and deep-fry the curds, making sure not to overcrowd the pot, about 1 minute per batch. Drain the excess oil and serve the curds with the Dill Pickle Tartar Sauce.

Dill Pickle Tartar Sauce:

For the tartar sauce: Coarsely grind the shallots and dill pickles in a food processor, and then thoroughly combine with the mayonnaise, capers, chives, dill, parsley, tarragon and lemon juice and zest. Season with salt and pepper. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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