Thursday Finds

Its Thursday!  That means an all new Dear Prudence!  Get your fix here.

Food find of the day.  Can we say “I *HEART* Pioneer Woman” and “Who can possibly resist beer battered cheese curds?”

(links directly to PW recipe!)
2 cups Vegetable Oil
1 cup All-purpose Flour
1-½ teaspoon Baking Powder
1 teaspoon Salt
2 whole Eggs Beaten
12 ounces, fluid Light Beer
2 cups Cheese Curds, Room Temperature

Add the oil to a medium pot, and bring to a medium-high heat. In the meantime, you can prepare the batter. In one bowl, add the flour, baking powder, and salt. Mix. In another bowl, beat the eggs and add in the beer. Mix. Combine the wet mixture with the dry mixture to form your batter. Make sure you mix well to get any lumps out of the flour.

Once your oil is heated through, dip a handful of the curds into your batter. I use a slotted spoon to scoop a few at a time, letting some excess batter strain, then carefully place them in the hot oil.
Fry them for only a minute or so, just until they turn a light golden brown. If they go too long, the cheese will begin to come out, and that is ok, but it’s better to keep the cheese in. You will figure this out immediately. If the oil is too hot, reduce the heat a bit.

Remove again with your slotted spoon, or cooking spider if you have one, and let them rest on some paper towels. Repeat with your remaining curds, as many as you want to serve.
Serve them warm with your favorite sauce. In my case, I went with a chipotle mayo sauce which was 1/2 cup of mayonnaise with one tablespoon of chipotle adobo sauce.

Cheese curds are a perfect example of the true beauty of Wisconsin, its cows, and its farmers. Enjoy.


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