Beer-Battered Cheese Curds

By tschnet1

Ingredients

• 2 1/2 pounds fresh cheese curds
• 8 ounces beer
• 1 large egg
• 1 cup pancake mix
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup mayonnaise
• 2 teaspoons hot sauce, or to taste
• 1/2 teaspoon garlic powder
• fresh parsley, minced, for garnish
• frying oil

Preparation

Step 1

Remove cheese curds from refrigerator and bring to room temperature. In a large bowl, mix together the pancake mix, eggs, beer, salt and pepper until combined, then set aside.

Heat 3 inches of oil in a large pot or Dutch oven over medium-high heat until it reaches 425º F.

Working in batches, dip cheese curds in batter, then shake off excess and place curds in oil. Fry for 1 minute, or until golden brown, then remove with a slotted spoon and drain on a paper towel-lined plate.

In a small bowl, whisk together mayo, hot sauce and garlic powder. Taste and add more hot sauce if desired.

Place cheese curds on a serving dish and garnish with parsley. Serve with dipping sauce and enjoy!