Fried Cheese Curds with Ranch Dressing
By Bryan RoofPublished on January 2, 2024
Time
1 hour, plus 2½ hours chilling and freezing
Yield
Serves 2 to 4
Ingredients
Dressing
⅓ cup buttermilk⅓ cup mayonnaise3 tablespoons sour cream2 tablespoons chopped fresh cilantro2 tablespoons minced fresh chives1 tablespoon chopped fresh dill1 garlic clove, minced1 teaspoon white wine vinegar½ teaspoon granulated garlic¼ teaspoon table salt¼ teaspoon pepperPinch cayenneCurds
1 pound cheddar cheese curds½ cup (2½ ounces/71 grams) all-purpose flour½ cup (2 ounces/57 grams) cornstarch1½ teaspoons paprika1 teaspoon baking powder¾ teaspoon table salt⅔ cup lager or other light beer2 quarts vegetable oil for fryingBefore You Begin
The cheese curds should average 1 inch in length; break any that are larger into smaller pieces. Note that the cheese curds need to be frozen for 2 hours before frying. We recommend weighing the flour and cornstarch for the most consistent results. Use a Dutch oven that holds 6 quarts or more. When dropping the curds into the hot oil, it's best to hold the bowl close to the oil to minimize splatter.
Instructions
- Whisk all ingredients together in bowl. Refrigerate for at least 30 minutes to allow flavors to blend. Season with salt to taste. (Dressing can be refrigerated for up to 3 days.)
- Place cheese curds in zipper-lock bag, seal bag, and lay bag flat in freezer. Freeze until solid, about 2 hours. (Curds can be frozen for up to 1 month.)
- When ready to fry, whisk flour, cornstarch, paprika, baking powder, and salt together in bowl. Whisk in beer until no lumps remain (texture should resemble pancake batter). Let batter sit for 5 minutes to thicken fully.
- Divide frozen curds evenly among 3 medium bowls. Add ¼ cup batter to each bowl of curds and stir to combine (curds should be just coated with batter). Set bowls aside and discard any remaining batter. Set wire rack in rimmed baking sheet. Add oil to Dutch oven until it measures about 1½ inches deep and heat over medium-high heat to 350 degrees.
- Working with 1 bowl at a time, position bowl close to oil and, using dinner spoon, slide curds into oil, one at a time, moving bowl as you dispense curds. Fry, without stirring, until golden brown, 1 to 1½ minutes. (Pockets of melted cheese should barely begin to show through crust. Don't worry if some curds clump together; they can be separated once removed from oil.) Using spider skimmer or slotted spoon, transfer curds to prepared rack.
- Return oil to 350 degrees and repeat with remaining curds, stirring to recoat with batter before frying. Serve immediately with dressing.
for the dressing
for the curds
Time
1 hour, plus 2½ hours chilling and freezingYield
Serves 2 to 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
These golden-brown nuggets of deep-fried cheesy goodness were inspired by the wildly popular fried cheese curds served by chefs Kurt Fogle and Joe McCormick at their Milwaukee restaurant, Dairyland Old-Fashioned Frozen Custard & Hamburgers. To keep the cheese from melting too quickly during frying, we started with frozen curds. We made a light yet sturdy batter using a combination of all-purpose flour and cornstarch for body and crispness, baking powder for a touch of puff and crunch, and just the right amount of beer to further aerate the batter. Using a light beer, such as a lager, added hints of malty and mildly bitter flavors to balance the milky savoriness of the cheese.
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