Vegetable oil (for frying)
1 egg, beaten
1 tablespoon vegetable oil
1 cup milk or beer
1 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1 teaspoon baking powder
1 (9-ounce) package fresh cheese curds, room temperature
- Use enough vegetable oil to completely cover cheese curds while frying.
In a deep fryer or large pot, heat vegetable oil (375° to 385°F.).
In a medium bowl, combine egg, 1 tablespoon vegetable oil, and milk or beer until well blended. Add flour, sugar, salt, and baking powder; mix until smooth. Drop cheese curds in batter. Using a spoon, turn cheese curds to coat thoroughly.
A few at a time, drop the coated curds into the hot oil; fry approximately 1 minute or until brown and puffed, turning to coat all sides (do not overcook, or the cheese curds will begin to melt and ooze through the coating. Remove from hot oil and drain on paper towels. Allow fried cheese curds to cool a couple of minutes before eating.