Beer Battered Cheese Curds

Instructions

1. 1

   Prepare the Cheese Curds

   • Pat the cheese curds completely dry with paper towels. This is crucial for the batter to stick.
   • Place the dried curds on a baking sheet lined with parchment paper and freeze for at least 10-15 minutes. This prevents them from melting too quickly in the hot oil.
2. 2

   Make the Batter

   • While the curds are freezing, prepare the batter. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, garlic powder, paprika, and black pepper.
   • Slowly pour in the very cold beer, whisking gently until the batter is smooth. A few small lumps are okay; do not overmix. The consistency should be like thin pancake batter.
3. 3

   Heat the Frying Oil

   • Pour the vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of at least 2 inches.
   • Heat the oil over medium-high heat until a deep-fry thermometer registers 375°F (190°C). Maintaining this temperature is key for crispy, non-greasy curds.
4. 4

   Batter and Fry the Curds

   • Working in small batches of 8-10 curds, remove the frozen curds from the freezer and drop them into the batter. Use a fork to toss and coat them completely.
   • Lift each curd out of the batter, allowing excess to drip back into the bowl.
   • Carefully place the battered curds into the hot oil, one by one. Do not overcrowd the pot.
   • Fry for 2-3 minutes, turning occasionally, until the batter is a deep golden brown and crispy.
   • Use a slotted spoon or spider strainer to remove the fried curds from the oil.
5. 5

   Drain and Serve

   • Transfer the hot cheese curds to a wire rack set over a baking sheet to drain. This keeps them crispy all around.
   • Immediately sprinkle with a little extra salt.
   • Allow the oil to return to 375°F before frying the next batch.
   • Serve immediately while hot and gooey with ranch dressing or marinara sauce for dipping.