Real Wisconsin cheese curds! Battered and fried to golden perfection.
Ingredients
- quarts corn oil for frying: 2 piece
- all-purpose flour: 1 cup
- beer: 0.75 cup
- milk: 0.25 cup
- eggs: 2 piece
- salt: 0.5 tsp
- cheese curds, broken apart: 2 pound
Metric Conversion
Stages of cooking
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Heat corn oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
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Whisk together flour, beer, milk, eggs, and salt to form a smooth, rather thin batter.
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Place cheese curds, about 6 or 8 at a time, into the batter, stir to coat, and remove with a wire strainer. Shake the curds a time or two to remove excess batter.
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Deep fry curds in hot oil until golden brown, 1 or 2 minutes. Drain on paper towels; serve hot.
