I fell in love with cheese curds on a trip to Minnesota visiting a friend. Don't have those here in Pittsburgh, PA so after purchasing some fresh curds online and finding this batter, in about 10 min. I had fresh fried curds that were every bit as good as what we bough at the fair, for a fraction of the price (thank goodness for the internet!).
Thank you, great recipe. Easy to make and use. I only used about 1 1/4c of beer and added a 1/2 teaspoon of seasoning salt. As already stated, make sure you flour your food first before you dip and make sure your oil's hot enough for a good fry. The popcorn method's always worked for me if you don't have a candy/fry thermometer. (Drop a kernel in the oil, once it pops, remove and you're ready to fry). Make sure you don't overcrowd your pan and the oil's the right temp (if it's taking too long to cook, falling to the bottom of the pan or sticking try adjusting by not adding so much at once, letting your oil rest and recoup its temp between batches and making sure it's hot enough to start). If your food's burning or your oil's turning brown, your fire's too high and the oil's too hot. burnt oil = burnt flavor so Start with fresh oil and turn down the heat. Also, make sure you have a good oil for high temp. I like grapeseed oil (light, no trans fats and great for skin and hair :) ), peanut or vegetable oil (least fav. is the vegetable but it works)...
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I fell in love with cheese curds on a trip to Minnesota visiting a friend. Don't have those...