Beer-Battered Cheese Curds

  • 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
  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.
  2. Heat 3 inches of oil in a large pot or Dutch oven over medium-high heat until it reaches 425º F.
  3. 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.
  4. In a small bowl, whisk together mayo, hot sauce and garlic powder. Taste and add more hot sauce if desired.
  5. Place cheese curds on a serving dish and garnish with parsley. Serve with dipping sauce and enjoy!

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