Pat the cheese curds dry and chill them in the freezer 15 minutes.

Whisk the flour, egg, cold beer, and salt into a thick batter.

Heat the oil to 375 degrees F in a deep pan.

Dip a few curds at a time into the batter, then drop into the oil.

Fry 1 to 2 minutes, just until golden, working quickly.

Drain on paper towels and serve immediately while gooey.