Countdown to Game Day: Cheese Curds Recipe
Even though we’re not really ready to talk about the last Cardinals game, we are excited to start the countdown for the big game next Sunday with a great cheese curds recipe. It’s a great time to get friends and family together for a fun day of football and oh-so-many snacks! Since we don’t have a dog in this fight, it will make game watching a more relaxed affair.
The game tends to be an all day event, with the excitement building before the game starts to the start of the game and then half-time. Whether you will watch to get a first look at the great commercials, to enjoy the halftime show or for the love of the game you will get hungry. Leading up to the big day we will post a perfect snack food to enjoy alone or to share at your viewing party.
Up first is Two Brothers Tap House & Brewery who have shared their Beer Battered Cheese Curds recipe. I enjoyed these last year and I can vouch that they are perfectly seasoned and crispy with that telltale squeak. Your guests just might forget about the game once you bring these out!
- 2 cups flour
- 3/4 cups cornstarch
- 2 tsp. onion powder
- 2 tsp. garlic powder
- 2 bottles Two Brothers Ebel Weiss (or any German style Hefeweizen)
- 1 pound cheese curds Jack or Cheddar
- Mix flour, onion and garlic powders together in a large bowl.
- Add beer and don't forget to take a swig for yourself! Whisk until smooth.
- Toss the cheese curds into the batter, ensuring they are fully coated.
- Heat oil in a frying pan to 350 degrees.
- Carefully place the battered curds into the oil and fry for 2-3 minutes or until toasty brown.
- Serve immediately.
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About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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