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BEER-BATTERED CHEESE CURDS
Active Time : 25 Minutes Total Time : 35 Minutes Serves : 6INGREDIENTS
- 1 pound Wisconsin’s Door County Cheese Curds
- 1 cup flour
- 1 cup beer (+1-2 Tablespoons as needed)
- 1 egg (beaten)
- 1 teaspoon baking powder
- 1 teaspoon salt
- Vegetable oil for deep frying
DIRECTIONS
Heat oil in deep fryer or skillet to 400 degrees. If using a skillet, ensure enough oil is added to cover the curds (approximately 2").
1. Mix flour, baking powder and salt together.
2. Add beaten egg and beer and mix till combined. The batter should have the consistency of thin pancake batter. If it is too thick add additional beer as needed. If it is too thin, sprinkle in a little flour.
3. Deep fry one cheese curd to test the batter if needed.
4. Working in batches, add cheese curds to the batter and evenly coat then lift cheese out of the batter with a spider or slotted spoon and let the excess batter drip off before placing in the oil.
5. Fry for 1 minute then remove curds to drain on paper towels.
6. Let cool slightly and serve.