Great Hot Recipes
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DEEP FRIED CHEESE CURDS
5 oz. beer
5 oz. any pancake mix
1 egg
2 1/2 lbs. fresh cheese curds
Cheese curds should be at room temperature and fresh. Dip in batter and drop one at a time in heated oil, 425 to 450. Drain on toweling.
DEEP FRIED CHEESE
2 eggs
1 c. corn flakes, crushed
2 tbsp. dry mustard
1/4 tsp. salt
1/2 c. beer
1/2 c. milk
1 c. flour
2 tbsp. baking powder
1/4 tsp. pepper
10 oz. Monterey Jack cheese, cut in
strips 2 1/2 x 1/2 x 1/2, well
chilled
Beat eggs with milk in medium bowl. Combine corn flakes, flour, mustard, baking powder, salt and pepper in another bowl. Stir into egg mixture, blending well. Add enough beer to make batter consistency of whipped cream. Heat oil to 375 degrees. Dip cold cheese into batter, coating completely. Deep fry in batches until golden brown on all sides, about 2-3 minutes. Drain well on paper towels. Makes about 30 appetizers.