Wisconsin Fried Cheese Curds

Ingredients

• 1 lb (450g) fresh white or yellow cheddar cheese curds
• 1 cup all-purpose flour, divided
• 1 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 3/4 cup cold beer (lager or pilsner)
• Vegetable oil, for frying
• Ranch dressing, for serving

Before you cook

• Spread the cheese curds on a tray in a single layer and freeze them for 30 minutes, until firm but not frozen solid.
• Whisk 3/4 cup of the flour with the baking powder and salt in a bowl.
• Whisk in the egg and beer until the batter is smooth and about as thick as pancake batter.
• Put the remaining 1/4 cup flour in a separate shallow dish.

Steps

1. Pour oil into a deep pot to a depth of 3 inches and heat it to 375°F.
2. Toss the chilled curds in the plain flour until lightly coated.
3. Dip the floured curds into the beer batter, letting excess drip off.
4. Lower 8 to 10 battered curds into the hot oil at a time.
5. Fry the curds for 1 to 2 minutes, turning once, until golden brown.
6. Lift the curds out with a slotted spoon and drain them on paper towels.
7. Let the oil return to temperature before frying the next batch.
8. Repeat with the remaining curds.
9. Serve the curds hot, with ranch dressing for dipping.