Ingredients
Scale
- 2 quarts corn oil (for frying)
- ¼ cup milk
- 1 cup all-purpose flour
- ¾ cup beer
- ½ teaspoon salt
- 2 eggs
- 2 pounds cheese curds (broken apart)
Instructions
- Heat corn oil in a deep-fryer or large saucepan to 375 degrees F.
- In a large bowl whisk together milk, flour, beer, salt, and eggs to form a smooth, thin batter. Place the cheese curds, about 6-8 at a time into the batter, stir to coat and remove with a wire strainer. Shake the curds a time or two to remove any excess batter.
- Deep-fry the battered cheese curds in batches until golden brown, about 1-2 minutes. Drain on paper towels and serve hot.