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
Ingredients
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
Instructions
Make the Ranch Dipping Sauce
In a small bowl, whisk together buttermilk, mayonnaise, and sour cream until smooth. Stir in dill, chives, garlic powder, onion powder, salt, pepper, and lemon juice. Taste and adjust seasoning as needed. Cover and refrigerate until ready to serve.
Prepare the Batter
Pat cheese curds dry with paper towels to remove excess moisture. In a bowl, whisk together all-purpose flour, rice flour, baking powder, garlic powder, smoked paprika, salt, and pepper. In a separate bowl, whisk the egg, then stir in the cold seltzer water (or beer). Slowly pour wet mixture into the dry ingredients, whisking until a smooth batter forms.
Fry the Cheese Curds
Heat 2–3 inches of vegetable oil in a deep pot or fryer to 350°F (175°C). Working in batches, dip cheese curds into the batter, fully coating each one. Carefully drop into the hot oil and fry 2–3 minutes until golden brown. Use a slotted spoon to transfer to paper towels to drain.
Serve
Enjoy the hot, crispy cheese curds with chilled buttermilk ranch for dipping.
In a small bowl, whisk together the buttermilk, mayonnaise, and sour cream until smooth. Stir in the dill, chives, garlic powder, onion powder, salt, pepper, and lemon juice. Taste the sauce and adjust the seasoning if needed. Keep it refrigerated until you’re ready to serve.
In a bowl, combine the all-purpose flour, white rice flour, baking powder, garlic powder, smoked paprika, salt, and black pepper.
In another bowl, whisk the egg. Add the cold seltzer water or beer, and stir until blended.
Slowly mix this into the dry ingredients until you have a smooth batter.
Pour about 2 inches of vegetable oil into a deep pot or fryer and heat it to 350°F (175°C). Dip each cheese curd into the batter, ensuring it’s fully coated. Carefully place the battered curds into the hot oil. Fry them in batches for 2-3 minutes, or until they’re golden brown. Avoid overcrowding the pot.
