Name: Fried Cheese Curds with Buttermilk Ranch Dipping Sauce
Total time: 35 min
Ingredients: Peanut oil; 0.33 cup mayonnaise; 0.33 cup sour cream; 0.25 cup whole buttermilk; 1 tablespoon finely chopped fresh chives; 1 tablespoon finely chopped fresh flat-leaf parsley; 1 tablespoon finely chopped fresh dill; 2 teaspoons fresh lemon juice (from 1 lemon); 0.25 teaspoon celery salt; 0.25 teaspoon black pepper; 0.75 teaspoon kosher salt, divided; 0.75 teaspoon onion powder, divided; 0.75 teaspoon garlic powder, divided; 0.75 cup (about 3 1/4 ounces), plus 2 tablespoons all-purpose flour, divided; 0.25 cup white rice flour; 1 teaspoon baking powder; 1 large egg, beaten; 1 teaspoon yellow mustard; 0.75 cup lager beer (from 1 [12-ounce] bottle); 1 (1-pound) package white Cheddar cheese curds

Fried Cheese Curds — Photo: Photo by Huge Galdones / Food Styling by Christina Zerkis

Active Time:

35 mins

Total Time:

35 mins

Servings:

Ingredients

Peanut oil
⅓ cup mayonnaise
⅓ cup sour cream
¼ cup whole buttermilk
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh dill
2 teaspoons fresh lemon juice (from 1 lemon)
¼ teaspoon celery salt
¼ teaspoon black pepper
¾ teaspoon kosher salt, divided
¾ teaspoon onion powder, divided
¾ teaspoon garlic powder, divided
¾ cup (about 3 1/4 ounces), plus 2 tablespoons all-purpose flour, divided
¼ cup white rice flour
1 teaspoon baking powder
1 large egg, beaten
1 teaspoon yellow mustard
¾ cup lager beer (from 1 [12-ounce] bottle)
1 (1-pound) package white Cheddar cheese curds

Directions

Pour oil in a medium Dutch oven to a depth of 2 inches; heat oil to 375°F over medium-high. While oil is heating, whisk together mayonnaise, sour cream, buttermilk, chives, parsley, dill, lemon juice, celery salt, pepper, and 1/4 teaspoon each of the kosher salt, onion powder, and garlic powder in a small bowl until combined. Cover and chill until ready to serve.
Place 2 tablespoons of the all-purpose flour in a medium bowl; set aside. Whisk together rice flour, baking powder, and remaining 1/2 teaspoon each of salt, onion powder, and garlic powder and 3/4 cup all-purpose flour in a separate medium bowl. Whisk egg and mustard into rice flour mixture. Gradually whisk in beer until just combined.
Line a baking sheet with paper towels; place a wire rack over baking sheet. Working in 6 batches, toss together cheese curds and reserved all-purpose flour in a medium bowl; shake off excess flour. Using tongs, dip each cheese curd into rice flour batter, turning to fully coat; let excess drip back into bowl. Fry cheese curds in hot oil, stirring often, until puffed and golden brown, about 2 minutes, maintaining oil temperature between batches. Using a spider or slotted spoon, transfer to prepared baking sheet. Serve immediately with dipping sauce.