1 cup buttermilk
1 cup beer
2 pounds cheese curds
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups vegetable oil
DirectionsIn a large bowl, combine buttermilk and beer. Add cheese curds and mix until evenly coated; set aside.
In a shallow dish, combine flour, baking powder, salt, and pepper; mix well.
In a soup pot over medium heat, heat oil until hot.
Remove curds from buttermilk mixture using a slotted spoon, making sure to drain curds well. Place 1/4 of the curds in flour mixture and toss until evenly coated. Place curds in oil making sure not to crowd, and fry 3 to 5 minutes, or until light golden. Drain on paper towels. Repeat with remaining curds; serve immediately.
For a tasty dipping sauce, try mixing 1/4 cup of ranch dressing with 2 teaspoons of hot sauce. Of course, you can dip your cheese curds into any of your other favorite dipping sauces, too!