16 ounces Cheese Curds (1 pound)
2 cups buttermilk
2 cups lager beer
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon pepper
1 quart (4 cups) vegetable oil
Dipping sauce of choice, optional
1 Place cheese curds in mesh strainer.
2 Whisk buttermilk and beer in a large, deep bowl.
3 Submerge curds in strainer into the buttermilk-beer mixture.
4 Combine the flour, baking powder, salt and pepper in a separate shallow, large bowl.
5 Heat oil in a Dutch oven or deep-fat fryer to 375°F.
6 Remove curds from buttermilk-beer mixture; drain well.
7 Dredge curds in flour mixture; gently toss to remove excess flour.
8 Fry curds in oil in 3 to 4 batches (do not crowd) for 1-3 minutes on each side or until light golden brown.
9 Drain on paper towels.
10 Serve immediately with dipping sauce if desired.