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10 minutes
1 minute
11 minutes
- 0.25 cup milk, or more as needed
- 2 tablespoons gluten-free all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon dried basil
- 0.5 teaspoon garlic powder
- 1 cup grapeseed oil
- 12 white Cheddar cheese curds
- Combine milk, egg, flour, baking powder, basil, salt, and garlic powder in a bowl and whisk until the batter resembles eggnog.
- In a deep-fryer or large saucepan, warm grapeseed oil to 350 degrees F (175 degrees C).
- Dip cheese curds in batter and fry in hot oil until golden brown, about 1 minute; drain on paper towels.
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