Beer Battered Cheese Curds

• 1 pound cheese curds (or cubed mild cheddar)
• 1 cup flour
• 1 cup beer (+ 1-2 tablespoons as needed)
• 1 egg (beaten)
• 1 teaspoon baking powder
• 1 teaspoon table salt
• Oil for deep frying

Heat oil in deep fryer or skillet to 400 degrees. If using a skillet ensure enough oil is added to cover the curds (approximately 2").

Combine flour, baking powder and salt together in a medium bowl.

Add beaten egg and beer and mix till combined. The batter should have the consistency of thin pancake batter. If it is too thick add additional beer as needed. If it is too thin, sprinkle in a little flour.

Deep fry one cheese curd to test the batter if needed.

Working in batches, drop cheese curds into the batter and evenly coat then lift cheese out of the batter with a spider or slotted spoon and let the excess batter drip off before placing in the oil.

Deep fry curds for 1 minute, or until golden brown, then remove the fried curds to drain on paper towels.

Let cool slightly and serve.