Description
Wisconsin is known for cheese curds. A light beer batter coats these lightly fried curds. The garlic and dill just make them that much better.
Ingredients
- 2 cups Canola Oil
- 1 cup All-purpose Flour
- 1-½ teaspoon Baking Powder
- 1 teaspoon Salt
- 2 whole Eggs, Beaten
- 12 ounces, fluid Lager Beer
- 12 ounces, weight Fresh Cheese Curds, Garlic And Dill, Room Temperature
Preparation
Add oil to a medium pot and bring to medium-high heat. In the meantime, prepare the batter. In one bowl, mix flour, baking powder, and salt. In another bowl, beat eggs and mix in beer. Combine wet mixture with dry mixture to form the batter, mixing well until smooth and no lumps of flour remain.
Once oil is heated through, carefully dip a handful of the curds into batter. Fry until golden brown (this only takes a few minutes). Remove with a slotted spoon or kitchen spider, and place on a plate lined with paper towels to drain excess oil. Repeat with remaining curds and batter.
Serve immediately.
