In your smallest frying pan, pour a good frying oil about ¾ inch deep. Heat until a test piece immediately sizzles but doesn’t burn quickly (about 350 F)
Whisk together batter ingredients to form a smooth batter. It should be like thin pancake batter so the batter sticks but isn’t a thick coating. Add more flour or beer as needed.
Coat the curds in batter a few at a time. Fry the curds until golden, then turn and fry the other side, about 2-3 minutes per side. Place on towels to drain, salt, then cool briefly to avoid burning. Serve while still hot and melty.
Notes
The first time I tried this I fluffed, spooned and leveled my flour. The batter was way too runny and I had to add more flour. The second time I scooped my flour and it came out just about perfect. If your batter is not sticking, try a little more flour.No beer? I have heard that club soda works too. If you try this, I’d love to hear if it works .
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.