Step 1

In a large bowl, combine the flour, salt, and baking powder.

Step 2

Slowly mix in the beer until you have a thin pancake batter consistency.

Step 3

Add in the fresh cheese curds and toss so that they are completely covered by the batter.

Step 4

Next, shake off extra batter from the cheese curds using a strainer.

Step 5

Add the oil to a 2 quart stock pot. Using a candy thermometer, bring the temperature to 375℉.

Step 6

Using a fork, add 1 or 2 cheese curds to the oil to test. Fry for about 1 minute. They should stay afloat once added to the oil. If they are not floating right away, using a clean fork or tongs loosen the curds from the bottom.

Step 7

Cook 6 to 8 curds at a time. When the curds are golden brown, place them on a paper towel lined plate until ready to serve.