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.