2 qts. Lard
1 cup flour
¾ cup Coors Banquet Beer
2 eggs, beaten
¼ cup whole milk
2 lbs. Fresh Cheese Curds
DIRECTIONS
In a large, deep pot, heat oil over medium-high heat until it reaches 375°. While oil heats, In a medium mixing bowl, whisk together beer, eggs and milk. Add wet mixture to dry mixture; whisk to form a smooth, fairly thin batter. Drop cheese curds, 6-8 at a time, into the batter; stir to coat. Scoop curds from the bowl with a wire mesh strainer or slotted metal spoon; shake gently to remove excess batter. Fry curds in hot lard until golden-brown (1-2 min.); remove from pan with a clean strainer or spoon. Drain on paper towels. Repeat with remaining curds and batter, monitoring the lard and adjusting the heat setting as needed to ensure the oil temperature stays at 375°. Serve curds hot.