Wisconsin

Cheese Curd Tacos

America's Dairyland goes taco! Golden-fried Wisconsin cheese curds - still squeaky on the inside - topped with crispy bacon and ranch. It's everything Wisconsinites love, wrapped in a tortilla. The cheeseheads approve!

⏱ Total 25min 🍴 Serves 4 🧀 Cheesy 🌱 Vegetarian Option

Equipment Needed

🍲 Deep Pot or Fryer
🌡 Thermometer
🥣 Mixing Bowls
🥚 Wire Rack

Instructions

1

Chill the curds: Place cheese curds in the freezer for 15-20 minutes before frying. This helps them hold their shape and stay gooey inside instead of completely melting.

Tip: Fresh cheese curds should squeak when you bite them! If your curds don't squeak, they're not fresh enough - look for curds made within the last day or two.
2

Cook the bacon: While curds chill, cook bacon until crispy. Drain on paper towels and crumble when cool enough to handle.

3

Make the beer batter: Whisk together flour, beer, egg, salt, and garlic powder until smooth. The batter should be thick enough to coat the curds but thin enough to drip off slightly.

4

Heat the oil: Pour 3 inches of oil into a deep pot. Heat to 375F (190C). Use a thermometer - temperature is crucial for crispy curds!

5

Coat and fry: Working in batches, dip chilled curds in batter, letting excess drip off. Carefully drop into hot oil. Fry for 1-2 minutes until golden brown, turning once.

6

Drain and season: Remove curds with a slotted spoon and drain on a wire rack. Season with a pinch of salt while hot.

7

Warm tortillas: Heat tortillas in a dry skillet until pliable.

8

Assemble: Place hot fried cheese curds on each tortilla. Top with crumbled bacon, drizzle with ranch dressing, and sprinkle with green onions.

9

Serve immediately: These tacos are best eaten right away while the curds are still gooey inside. Add hot sauce if you like some heat!

💡 Pro Tips & Variations

  • The squeak factor: Fresh cheese curds squeak against your teeth when you bite them. This happens because of the protein structure in just-made curds. After a few days, they lose the squeak.
  • Wisconsin beer: Use a Wisconsin beer in the batter for full state pride! Spotted Cow, Lakefront, or Miller (brewed in Milwaukee) all work great.
  • Don't overcrowd: Fry in small batches to maintain oil temperature. Crowding leads to soggy, greasy curds.
  • Make it vegetarian: Skip the bacon and these are fully vegetarian - the curds are the star anyway!
  • Source real Wisconsin curds: Ellsworth Cooperative Creamery ships fresh curds overnight. Local Wisconsin grocery stores always have them.
  • State fair style: At Wisconsin state fairs, fried curds are served in paper boats with ranch. This taco version is basically that, but better!
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