Step 1

The cheese curds should average 1 inch in length; break any that are larger into smaller pieces. Note that the cheese curds need to be frozen for 2 hours before frying. We recommend weighing the flour and cornstarch for the most consistent results. Use a Dutch oven that holds 6 quarts or more. When dropping the curds into the hot oil, it's best to hold the bowl close to the oil to minimize splatter.

Step 2

FOR THE DRESSING: Whisk all ingredients together in bowl. Refrigerate for at least 30 minutes to allow flavors to blend. Season with salt to taste. (Dressing can be refrigerated for up to 3 days.)

Step 3

FOR THE CURDS: Place cheese curds in zipper-lock bag, seal bag, and lay bag flat in freezer. Freeze until solid, about 2 hours. (Curds can be frozen for up to 1 month.)

Step 4

When ready to fry, whisk flour, cornstarch, paprika, baking powder, and salt together in bowl. Whisk in beer until no lumps remain (texture should resemble pancake batter). Let batter sit for 5 minutes to thicken fully.

Step 5

Divide frozen curds evenly among 3 medium bowls. Add ¼ cup batter to each bowl of curds and stir to combine (curds should be just coated with batter). Set bowls aside and discard any remaining batter. Set wire rack in rimmed baking sheet. Add oil to Dutch oven until it measures about 1½ inches deep and heat over medium-high heat to 350 degrees.

Step 6

Working with 1 bowl at a time, position bowl close to oil and, using dinner spoon, slide curds into oil, one at a time, moving bowl as you dispense curds. Fry, without stirring, until golden brown, 1 to 1½ minutes. (Pockets of melted cheese should barely begin to show through crust. Don't worry if some curds clump together; they can be separated once removed from oil.) Using spider skimmer or slotted spoon, transfer curds to prepared rack.

Step 7

Return oil to 350 degrees and repeat with remaining curds, stirring to recoat with batter before frying. Serve immediately with dressing.