• Tear any large cheese curds into smaller pieces so most of them are more or less the same size. This will help them cook evenly.
• Set out three bowls for your dipping station. In the first bowl whisk together the flour and salt.
• In the second bowl add the eggs, and whisk well to break them up.
• In the third bowl put the cornflake crumbs. Note: I like to use half the crumbs first, and refresh with a new bowl halfway through.
• Heat your oil in a deep fryer or on the stove to 340F. If you are doing this in a pot you will want 2-3 inches depth, at least.
• Working in batches, toss the curds in the flour to coat completely. Tap off any excess.
• Dip the curds into the eggs, and toss to coat completely. Let excess egg drip off.
• Toss the curds in the cornflake crumbs, and again, coat completely. Note: you want a good solid coating on your curds so they will hold up in the hot oil without any cheese oozing out.
• Fry the curds (in batches so as not to crowd the pan or cool the oil down) in the oil just until golden. If your oil is at proper temperature, this will only take about 30-45 seconds or so. I like to jiggle the fry basket, or stir the curds if you're frying in a pan, once or twice to prevent them sticking together.
• Drain curds on paper towels. Note: you can keep the curds warm on a parchment lined baking sheet in a 200F oven while you finish frying the rest of the curds.
• Serve asap with dipping sauce of your choice.

to make the jalapeño aioli

• Blend the mayo with the jalapeño in a small food processor until smooth. Add salt and lemon juice to taste. Chill until needed.