Cheese curds in beer batter

Ingredients:

• 450 g of curdled cheese
• 1 cup flour
• 1 cup lager
• 0.5 tsp paprika
• Flour
• 1 cup mayonnaise
• 1 clove of garlic

Preparation:

1. Combine 450g of curds with 1 tbsp flour; set aside (see Note).
2. Mix 1 cup each of flour and lager with 1/2 teaspoon of paprika. Using a slotted spoon, dip a few curds into the batter; let any excess drip back into the bowl.
3. Deep-fry the cheese balls in 2.5 cm of vegetable oil at 190°C (375°F) until golden brown, about 1 minute. Transfer to paper towels to drain. Mix 1 cup mayonnaise with 1 small clove of grated garlic; serve as an appetizer.
   
   

   Note

   
   Curds (or kale) are produced by separating milk and kale curds to produce curds and various types of cheese. The curds have become a popular snack, breaded or tempura-battered. Young curds are added to dishes such as poutine, salads, or grilled cheese sandwiches. They are often mixed with horseradish, Cajun seasoning, olives, and pepper. Deep-fried curds can be frozen.