Beer-Battered Wisconsin Cheese Curds with Spicy Horseradish Dip

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden fried Wisconsin cheese curds coated in a crisp beer batter served alongside a tangy horseradish dipping sauce. This American-inspired recipe, ready in about 30 minutes, turns Wisconsin cheese curds, all-purpose flour, cornstarch into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 520 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 520 cal/serving

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Ingredients

12 oz Wisconsin cheese curds
1 cup all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
1 cup cold lager beer
1/2 tsp salt
for deep frying, about 4 cups vegetable oil
1/2 cup mayonnaise
2 tbsp prepared horseradish
1 tsp lemon juice
1/4 tsp black pepper

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Instructions

Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, and 1/2 tsp salt. Gradually whisk in 1 cup cold lager beer until the batter is smooth and thick enough to coat the back of a spoon.
Step 2: Heat 4 cups vegetable oil in a deep pot or fryer to 375°F.
Step 3: Pat 12 oz Wisconsin cheese curds dry with paper towels. Dip each curd into the beer batter, allowing excess to drip off.
Step 4: Carefully drop the battered cheese curds into the hot oil in batches, frying for 2-3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Step 5: In a small bowl, mix 1/2 cup mayonnaise, 2 tbsp prepared horseradish, 1 tsp lemon juice, and 1/4 tsp black pepper to make the spicy horseradish dip.
Step 6: Serve the beer-battered cheese curds hot with the horseradish dip on the side.