Recipes Appetizers Antipasto Cheese Fried Cheese Curds with Buttermilk Ranch Dipping Sauce Be the first to rate & review! White Cheddar cheese curds are battered and deep-fried until they're golden brown for an irresistible appetizer or snack perfect for game days. The batter includes white rice flour, which is the secret to extra-crispy frying. It's spiked with lager and gets a subtle zip from yellow mustard. Homemade Buttermilk Ranch Dipping Sauce is a tasty complement to the crispy curds; the fresh chives, parsley, and dill in the sauce make it nice and herby. By Liz Mervosh Published on September 2, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Huge Galdones / Food Styling by Christina Zerkis Active Time: 35 mins Total Time: 35 mins Servings: 4 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. Rate it Print