Fried Cheese Curds with a Pineapple Sriracha Dipping Sauce

Fried Cheese Curds

Serves 6


  • 2 quarts corn or vegetable oil for frying
  • 1/4 cup milk
  • 1 cup all-purpose flour
  • 3/4 cup beer (Voodoo Ranger IPA is my fav!)
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 pounds cheese curds, broken apart
  • Dipping sauce
  • 1/2 teaspoon lemon juice
  • 1/2 cup light mayonnaise
  • 1/2 cup reduced fat sour cream
  • 3 tbs Hand Grenade Sriracha 


  1. Heat corn oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  2. In small bowl, mix together lemon juice, mayo, sour cream, and Hand Grenade sriracha. Set in the fridge to chill until the Cheese Curds are ready to serve.
  3. Whisk together milk, flour, beer, salt, and eggs to form a smooth, rather thin batter. Place cheese curds, about 6 or 8 at a time, into the batter, stir to coat, and remove with wire strainer. Shake the curds a time or two to remove excess batter. Deep fry the curds until golden brown, 1 or 2 minutes. Drain on paper towels; serve hot and with Hand Grenade dipping sauce. 
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