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Fried Cheese Curds with Buttermilk Ranch

Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Servings: 1 pound of curds

Ingredients

For the cheese curds:

  • ¾ plus 2 tablespoons cup all-purpose flour divided
  • 1 teaspoon baking powder
  • ¼ cup rice flour
  • ½ teaspoon salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon yellow mustard
  • 1 large egg
  • ¾ cup lager beer
  • 1 pound cheese curds
  • canola oil for frying

For the herb buttermilk ranch:

  • ⅓ cup mayo
  • ½ cup sour cream
  • ¼ cup buttermilk
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh parlsey
  • ½ tablespoon finely chopped fresh dill
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon celery salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder

Instructions

  • Begin heating the oil. Place 3 inches of canola oil into a Dutch oven. Add a candy thermometer to the side of the Dutch oven, making sure it doesn't touch the bottom. Heat oil to 375 degrees.
  • In a medium bowl, whisk beer, mustard, and egg together. In another medium bowl, whisk rice flour, ¾ cup of all-purpose flour, baking powder, garlic powder, onion powder, and salt together. Slowly whisk into the egg mixture until no lumps remain.
  • Add remaining 2 tablespoons of flour to another medium mixing bowl. Add all curds to the bowl and toss with the flour.
  • Once the oil is hot, dip curds into wet batter and then place in the hot oil to fry. Fry 6-8 at a time, making sure to monitor the temperature so it doesn't dip too low. Raise heat, if necessary to maintain temp. Fry for 90 seconds or until the coating turns golden brown, but before any melted cheese starts to ooze out.
  • Remove from oil and let drain on metal rack topped with paper towels. Serve hot with homemade buttermilk ranch for dipping (see recipe below).

For the buttermilk ranch:

  • Whisk mayo and sour cream together until smooth. Add in buttermilk, chopped chives, parsley, and dill. Finish with lemon juice and spices. Let chill so the flavors can build.

Notes

Recipe adapted from Food & Wine