Beer Battered Cheese Curds

Ingredients:

2c Oil (or more, depending on size of pan, depth of 2" minimum), for frying

2lbs Cheddar Cheese Curds

1 Can Light Beer

2c All Purpose Flour

2 Eggs, beaten

1/4c Milk

1t Salt

1t Garlic Powder

1/2t Paprika

1/2t White Pepper

Directions:

1. Prepare a large baking sheet with parchment paper

2. In large bowl, mix together flour, beer, eggs, milk, salt, garlic powder, paprika, and white pepper

3. Dip cheese curds in batter, shaking off excess, and place on prepared baking sheet (you will have batter left over, you can use this for fish filets, onion rings, etc.)

4. Once all of the curds are coated in batter, place baking sheet in freezer for one hour (do NOT skip this step)

5. When curds are ready to be fried, heat a large pot of oil to a minimum of 2" (amount will vary based of the size pot you are using). Heat oil over medium high to 375F

6. Drop curds in a few at a time, cooking 30 seconds (up to a minute or two) until batter has turned golden brown. Use a metal or plastic strainer to remove curds from hot oil.

7. Drain on paper towel and enjoy hot!

Notes:

You can substitute club soda for beer

Cheese may leak from your curds while frying (this is why we freeze them!) and that is OKAY. Just skim out the cheese when you remove your curds. I didn't end up with a huge mess while making these - the clean up was really easy! Just don't allow any escaped cheese to cool and harden in your pot