Deep-Fried Cheese Curds
- 2 cups flour
- 1 teaspoon salt
- 2 cups beer (lager)
- 2 teaspoons baking powder
- ½ teaspoon black pepper
- 2 cups buttermilk
- 1 quart (4 cups) vegetable oil,
- 1 pound (16 ounces) Wisconsin cheese curds
- Preferred dipping sauce
Place cheese curds in mesh strainer. In large, deep bowl, combine buttermilk and beer. Submerge curds in mixture by placing strainer in bowl. Set aside.
In separate bowl, combine flour, baking powder, salt and pepper. Whisk to combine. Set aside.
In large Dutch oven or deep-fryer, heat oil to 375°F. When oil is ready, remove curds from buttermilk beer mixture. Strain well. Toss curds in flour mixture, shaking to remove excess flour. In 3 to 4 batches, fry curds 2 minutes, or until curds begin to turn golden brown. Do not crowd. Drain on paper towels. Serve immediately.
Recipe ©2005 Wisconsin Milk Marketing Board, Inc.