Fried Quebec Cheese Curds

Generally eaten on a mouth-watering Poutine, oh how we love our curd cheese! Here is something different and decadent to try with those lovely squeaky morsels! However, I don't recommend making them too often! (high fat content)

Ingredients: 

• 1 lb cheese curds, broken apart 
• 1/4 cup whole milk 
• 1 cup all-purpose flour 
• 6 oz (or half a can) beer (a dark beer is best) 
• 1/2 tsp salt 
• 2 large eggs  
• 1 cup canola oil (or other oil for frying 

Directions:

1. First, make sure you have a wire strainer or something similar - you cannot use tongs for boiling hot cheese! Line a baking sheet with paper towels before starting, so you will have a somewhat absorbent surface to lay the curds on post-frying.
2.  To make the batter, whisk together milk, salt, and eggs.
3. Then add beer and whisk some more.
4. Lastly, add flour and stir until well combined.
5. Now, prepare your deep fryer or frying pan. A large non-stick frying pan with high sides is good. Heat about four cups of oil over high heat. The ideal temperature for the oil is somewhere between 350-400 degrees.
6. Place cheese curds into the batter and stir to cover. Fry in batches of about 7-10 curds. Remove from batter with wire strainer and shake gently to allow excess batter to fall off.
7. Fry the curds until golden brown, just a minute or so, gently pushing them every 15-20 seconds to prevent clumping or sticking.
8. Lay the fried curds in a single layer on the paper towels. Allow to sit about a minute or two and then serve.