Ingredients
Equipment
Instructions
- Set up a breading station. Place 1 cup of flour in a shallow dish. In a separate bowl, whisk together the remaining 1 cup of flour, cornstarch, baking powder, paprika, garlic powder, salt, and pepper. Slowly pour in the cold club soda/beer, whisking until just combined.
- Working in batches, toss the cheese curds first in the plain flour, then dip them into the wet batter to coat completely.
- Place the battered curds on a parchment-lined baking sheet in a single layer. Freeze for at least 30 minutes. This is the most important step to prevent cheese from leaking during frying.
- In a heavy-bottomed pot, heat the oil to 375°F (190°C). Use a thermometer to monitor the temperature.
- Carefully add the frozen, battered cheese curds to the hot oil in small batches. Fry for 2-3 minutes, until deep golden brown and crispy. Do not overcrowd the pan.
- Remove the fried cheese curds with a slotted spoon and place them on a wire rack to drain. Sprinkle with additional salt immediately. Serve hot with your favorite dipping sauces.
Notes
Freezing is Mandatory: Do not skip the freezing step! This solidifies the batter and cheese, ensuring a crispy coating and preventing the cheese from melting out prematurely.
Keep Batter Cold: For the crispiest results, your club soda or beer should be as cold as possible.
Work in Batches: Frying in small batches maintains the oil temperature, which is key for a crispy, non-greasy finish.
Keep Batter Cold: For the crispiest results, your club soda or beer should be as cold as possible.
Work in Batches: Frying in small batches maintains the oil temperature, which is key for a crispy, non-greasy finish.
