Place cheese curds in mesh strainer. Whisk buttermilk and beer in a large, deep bowl. Submerge curds in strainer into buttermilk-beer mixture.
Combine flour, baking powder, salt and pepper in a separate large, shallow bowl.
Heat oil to 375*F in a Dutch oven or deep-fat fryer. Remove curds from buttermilk-beer mixture; drain well. Dredge curds in flour mixture; gently toss to remove excess flour. Fry curds in 3-4 batches (do not crowd) for 1-3 minutes on each side or until light golden brown. For best results, allow oil temperature to return to 375*F between frying each batch. Drain on paper towels. Serve immediately with dipping sauce if desired.
DIY Dipping Sauces
These fried cheese curds are great on their own or served with a tasty dipping sauce. Here are four easy options to try:
1. Sriracha Ketchup: 1/2 cup ketchup + 1-2 tablespoons Sriracha hot chili sauce
2. Chipotle Ranch: 1/2 cup prepared ranch dressing + 1 tablespoon chipotle-flavored hot sauce
3. Honey Mustard Aioli: 1/2 cup mayonnaise + 1/4 cup prepared mustard + 2 tablespoons honey