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batch
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Ingredients
- 1 lb Wisconsin cheese curds
- 2 cups buttermilk
- 2 cups beer lager
- 2 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 qt vegetable oil for frying
- Preferred dipping sauce
Ingredients
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Instructions
- 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 degrees. When oil is ready, remove curds from buttermilk beer mixture. Strain well.
- Toss curds in flour mixture, shaking to remove excess flour. In 3–4 batches, fry curds for 2 minutes, or until curds begin to turn golden brown. Do not crowd.
- Drain on paper towels. Serve immediately.
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