Vodka-Battered Cheese Curds

Day PartSnack
Menu PartAppetizer/Small Plate
Cuisine TypeAmerican

Chef Tory Miller
Madison, Wisc.

If the Packers make the final cut and get into Super Bowl 51, you can bet these Wisconsin-style cheese curds will be a popular snack. But even if Green Bay is eliminated in the next playoff game, these gooey fried curds make great nibbling for sports fans.


1/4 to 1/3 cup Spanish smoked paprika, to taste
2 tbsp. sugar
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. kosher salt
Pinch cayenne pepper
2 1/2 cups rice flour, divided
2 cups all-purpose flour
1/2 cup cornmeal
2 1/2 cups club soda
2 cups buttermilk
1 qt. peanut oil
2 lb. cheese curds
Ranch dressing dip, optional


1. In large bowl, combine paprika, sugar, garlic powder, onion powder, salt and cayenne.  Stir in 2 cups rice flour, all-purpose flour and cornmeal.
2. In another large bowl, mix club soda, buttermilk and vodka; stir into dry ingredients. Add enough additional club soda to make thin, pancake-like batter.
3. In medium saucepan or deep fryer, heat oil to 350 F. Toss cheese curds in reserved 1/2 cup rice flour. In batches, dip curds in vodka batter. Add to oil one at a time. Do not crowd, frying a few at a time. Fry until batter is browned and crisp and cheese is melted, 30 to 60 seconds. Drain. Serve immediately, with dip on the side, if desired.
Photo courtesy of Wisconsin Milk Marketing Board

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