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What You’ll Need: 1 cup buttermilk 1 cup beer 2 pounds cheese curds 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon black pepper 3 cups vegetable oil What To Do: In a large bowl, combine buttermilk and beer. Add cheese curds and mix until evenly coated; set aside. In a shallow dish, combine flour, baking powder, salt, and pepper; mix well. In a soup pot over medium heat, heat oil until hot. Remove curds from buttermilk mixture using a slotted spoon, making sure to drain curds well. Place 1/4 of the curds in flour mixture and toss until evenly coated. Place curds in oil making sure not to crowd, and fry 3 to 5 minutes, or until light golden. Drain on paper towels. Repeat with remaining curds; serve immediately.