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15 minutes
15 minutes
30 minutes
- 2 quarts corn oil for frying
- 1 cup all-purpose flour
- 0.75 cup beer
- 0.25 cup milk
- 0.5 teaspoon salt
- 2 pounds cheese curds, broken apart
- Preheat corn oil in a deep-fryer or large saucepan to 375°F (190°C).
- Combine flour, beer, milk, eggs, and salt until you have a smooth, slightly thin batter.
- Dip 6-8 cheese curds at a time into the batter, ensuring they are well coated. Use a wire strainer to lift them out and gently shake off any extra batter.
- Fry curds in hot oil until golden brown, approximately 1-2 minutes. Drain on paper towels and serve hot.
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