2 quarts oil for frying
1 cup all-purpose flour
1/4 cup milk
1 tsp baking soda
1 cup Fat Tire Amber Ale
1/2 teaspoon salt
2 pounds cheese curds separated
Extra flour for coating the cheese curds
Throw your cheese curds in the freezer for an hour and heat your oil high to 400°. In a medium bowl mix the flour, milk, baking soda, Fat Tire Amber Ale, salt and eggs just until well combined.
In a separate bowl add some extra flour. Toss your frozen cheese curds in the flour so they are lightly coated. Dip the flour coated cheese curds in the batter and with a fork remove the curd and shake off any excess batter, so just a light layer remains. Place the battered curds in the oil and fry for a couple minutes until golden brown. Only fry 6-8 curds at a time so your oil doesn’t cool down too much. Once the curds are cooked through and golden brown, remove them and place on a paper towel lined plate to absorb any excess oil. Serve immediately.