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Add the oil to a medium pot, and bring to a medium-high heat.
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In the meantime, you can prepare the batter.
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In one bowl, add the flour, baking powder, and salt.
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Mix.
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In another bowl, beat the eggs and add in the beer.
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Mix.
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Combine the wet mixture with the dry mixture to form your batter.
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Make sure you mix well to get any lumps out of the flour.
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Once your oil is heated through, dip a handful of the curds into your batter.
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I use a slotted spoon to scoop a few at a time, letting some excess batter strain, then carefully place them in the hot oil.
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Fry them for only a minute or so, just until they turn a light golden brown.
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If they go too long, the cheese will begin to come out, and that is ok, but its better to keep the cheese in.
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You will figure this out immediately.
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If the oil is too hot, reduce the heat a bit.
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Remove again with your slotted spoon, or cooking spider if you have one, and let them rest on some paper towels.
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Repeat with your remaining curds, as many as you want to serve.
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Serve them warm with your favorite sauce.
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In my case, I went with a chipotle mayo sauce which was 1/2 cup of mayonnaise with one tablespoon of chipotle adobo sauce.
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Cheese curds are a perfect example of the true beauty of Wisconsin, its cows, and its farmers.
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Enjoy.
