Deep-Fried Cheese Curds with Buttermilk Ranch Dip

Crispy deep-fried white cheddar cheese curds with a light and flavorful batter, served with a homemade buttermilk ranch dipping sauce.

Indulge in the ultimate comfort food with these crispy deep-fried white cheddar cheese curds, coated in a light and airy batter made from a blend of all-purpose and white rice flours, spiced with garlic powder, smoked paprika, and a touch of black pepper. The cheese curds fry to golden perfection, creating a crunchy exterior that gives way to a gooey, melty center. Pair them with a tangy homemade buttermilk ranch dipping sauce, crafted with fresh dill, chives, and a hint of lemon juice, for a satisfying snack that’s sure to be a crowd-pleaser. Perfect for sharing at gatherings or enjoying as a savory treat, these cheese curds offer a delightful contrast of textures and flavors in every bite.

Servings

4-6

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

For the Cheese Curds
1 pound of white cheddar cheese curds
3/4 cup all-purpose flour
1/4 cup white rice flour
1/2 teaspoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg
1 cup cold seltzer water or beer
Vegetable oil, for frying

For the Buttermilk Ranch Dipping Sauce
1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
1 tablespoon fresh chives, chopped (or 1 teaspoon dried chives)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
1 teaspoon lemon juice

Preparation

  • Pat the cheese curds very dry with paper towels to help the batter stick.
  • Finely chop the dill and chives for the dipping sauce.
  • In a bowl, whisk together the buttermilk, mayonnaise, sour cream, herbs, garlic powder, onion powder, lemon juice, salt, and pepper. Cover and refrigerate until ready to serve.
  • In a separate bowl, whisk together the all-purpose flour, rice flour, baking powder, garlic powder, smoked paprika, salt, and black pepper.
  • In another bowl, whisk the egg with the cold seltzer water or beer.
  • Pour the wet mixture into the dry ingredients and whisk until a smooth batter forms.

Cooking

  • Heat several inches of vegetable oil in a deep pot or fryer until hot for frying.
  • Working in batches, dip each cheese curd into the batter, letting excess drip off, then carefully lower into the hot oil.
  • Fry until golden brown and crisp on all sides.
  • Remove with a slotted spoon and drain on paper towels.

Serving

  • Serve the cheese curds immediately while hot and crispy.
  • Pair with the chilled buttermilk ranch dipping sauce.
  • Sprinkle lightly with salt if desired and enjoy right away for best texture.