Deep-Fried Cheese Curds
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 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.