Cheese curds or cubes dipped in flour and beer, then fried, lack only a good supply of crinkly toothpicks to turn them into a vanishing act. —Katie Rose, Pewaukee, Wisconsin
- 1-1/4 cups all-purpose flour, divided
- 1 pound cheese curds or cubed cheddar cheese
- 1 cup beer
- Oil for deep-fat frying
- Place 1/4 cup flour in a large resealable plastic bag. Add cheese curds, a few pieces at a time, and shake to coat.
- In an electric skillet or deep fryer, heat oil to 375°. Meanwhile, in a large bowl, whisk beer and remaining flour. Dip cheese curds, a few at a time, into batter and fry for 2-3 minutes on each side or until golden brown. Drain on paper towels. Yield: 12 servings.
Originally published as Deep-Fried Cheese Bites in Taste of Home June/July 2012, p49
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