Directions

1. Place cheese curds on waxed paper-lined baking sheets. Freeze until solid, two hours or overnight.
2. In a Dutch oven, electric skillet or deep fryer, heat oil to 375°. In a shallow bowl, combine flour, baking powder and seasonings. Stir in beer and egg until smooth.
3. In a small bowl, toss cheese curds in cornstarch until well coated. Dip in batter; allow excess to drip off.
4. Fry in hot oil in batches until golden brown, about 1 minute, keeping submerged while frying with a spider strainer or metal spatula. Drain on paper towels. If desired, serve with ranch dressing or marinara.