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

Preparing the Batter
In a large bowl, whisk together ¾ cup all-purpose flour, ¼ cup white rice flour, ½ teaspoon baking powder, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ¼ teaspoon salt, and ¼ teaspoon black pepper. In a separate bowl, whisk 1 large egg with 1 cup cold seltzer water or beer, then pour into the dry ingredients and mix until just combined. Keep the batter cold for best crispiness.

Preparing the Cheese Curds
Pat 1 pound white cheddar cheese curds dry with paper towels. If they’re very moist, lightly dust them with a bit of flour to help the batter adhere.

Frying the Cheese Curds
Heat vegetable oil in a deep pot or fryer to about 350°F. Dip the cheese curds into the batter, letting excess drip off, then carefully place them into the hot oil in small batches. Fry for about 2–3 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels or a wire rack.

Making the Buttermilk Ranch
In a bowl, whisk together ½ cup buttermilk, ½ cup mayonnaise, and ½ cup sour cream until smooth. Stir in 1 tablespoon fresh dill (or 1 teaspoon dried), 1 tablespoon fresh chives (or 1 teaspoon dried), 1 teaspoon garlic powder, 1 teaspoon onion powder, salt and pepper to taste, and 1 teaspoon lemon juice. Chill until ready to serve.

Serving
Serve the hot, crispy cheese curds immediately with the chilled buttermilk ranch dipping sauce on the side.