Fried Cheese Curds
Ingredients: Cheddar Cheese Curds, Mayonnaise, Sour Cream, Milk, Pickle Brine · 150 min cook time · 400kcal · ₩15,710
Ingredients
450g Cheddar Cheese Curds, 0.5cup Mayonnaise, 0.5cup Sour Cream, 0.25cup Milk, 0.25cup Pickle Brine, 0.5tsp Cayenne Pepper, 1tbsp Hot Sauce, 1packet Ranch Seasoning Packet, 2tbsp Fresh Dill, 1cup Fried Pickle Chips, 1cup All-Purpose Flour, 1tsp Baking Powder, 0.5tsp Salt, 0.5tsp Garlic Powder, 0.25tsp Black Pepper, 1cup Beer, 0.5cup Cornstarch, 4cups Frying Oil
Instructions
1. Freeze cheese curds on a sheet pan for 2 hours to prevent them from melting too quickly during frying.
2. Prepare the spicy pickle ranch dip: In a bowl, combine mayonnaise, sour cream, milk, and pickle brine. Whisk until smooth.
3. Add cayenne pepper, hot sauce, and ranch seasoning packet to the dip. Whisk until smooth and combined. Stir in fresh dill. Refrigerate until serving.
4. Prepare the batter: In a food processor, finely grind fried pickle chips (or dill pickle potato chips) until they have a wet, sandy texture. Be careful not to over-process into a paste.
5. In a large bowl, combine the ground pickles with all-purpose flour, baking powder, salt, garlic powder, and black pepper. Whisk all dry ingredients together.
6. Gradually add beer to the dry ingredients, whisking until a runny pancake-like batter is formed. The carbonation in the beer will help create a light and crispy batter.
7. Toss the frozen cheese curds in cornstarch. This helps the batter stick and makes them extra crispy.
8. Heat frying oil in a deep pot to 350°F (175°C). Use a thermometer to monitor the temperature. If the oil is too hot, the batter will burn; if too cold, the cheese will melt too slowly and become oily.
9. Dip cheese curds one at a time into the batter, ensuring they are fully coated. Work in small batches (4-5 at a time) to prevent them from sticking together.
10. Carefully place the battered cheese curds into the hot oil. Fry for 1-2 minutes until golden brown and crispy. Remove with a slotted spoon and place on a wire rack to drain excess oil.
11. Serve immediately with the spicy pickle ranch dip or marinara sauce.
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