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Export 10 ingredients for grocery delivery
Step 1
Instructions
Step 2
Place cheese curds in mesh strainer. Whisk buttermilk and beer in a large, deep bowl. Submerge curds in strainer into the buttermilk-beer mixture.
Step 3
Combine the flour, baking powder, salt and pepper in a separate shallow, large bowl.
Step 4
Heat oil in a Dutch oven or deep-fat fryer to 375°F. Remove curds from buttermilk-beer mixture; drain well. Dredge curds in flour mixture; gently toss to remove excess flour. Fry curds in oil in 3 to 4 batches (do not crowd) for 1-3 minutes on each side or until light golden brown. Drain on paper towels. Serve immediately with dipping sauce if desired.
Step 5
Instructions
Step 6
Place cheese curds in mesh strainer. Whisk buttermilk and beer in a large, deep bowl. Submerge curds in strainer into the buttermilk-beer mixture.
Step 7
Combine the flour, baking powder, salt and pepper in a separate shallow, large bowl.
Step 8
Heat oil in a Dutch oven or deep-fat fryer to 375°F. Remove curds from buttermilk-beer mixture; drain well. Dredge curds in flour mixture; gently toss to remove excess flour. Fry curds in oil in 3 to 4 batches (do not crowd) for 1-3 minutes on each side or until light golden brown. Drain on paper towels. Serve immediately with dipping sauce if desired.
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