Fried Cheese Curds with Ranch Dressing

Instructions

1. 1

   Prepare Dredging Station and Batter

   • Set up your dredging station. Place 1/2 cup of all-purpose flour in a shallow dish.
   • In a separate medium bowl, whisk together the remaining 1 cup of flour, salt, black pepper, garlic powder, and paprika.
   • Whisk in the egg until just combined. Gradually pour in the cold beer, whisking until the batter is mostly smooth. A few small lumps are okay. Let the batter rest for 5-10 minutes in the refrigerator.
2. 2

   Heat the Frying Oil

   • Pour the vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of at least 2 inches.
   • Heat the oil over medium-high heat until a deep-fry or candy thermometer reads 375°F (190°C). Maintaining this temperature is crucial for crispy, non-greasy curds.
3. 3

   Coat and Fry the Cheese Curds

   • Working in small batches, take a handful of cold, dry cheese curds and toss them in the dredging flour to coat lightly. Shake off any excess flour.
   • Dip the floured curds into the cold beer batter, ensuring they are fully coated. Allow any excess batter to drip off for a few seconds.
   • Carefully place the battered curds into the hot oil, one by one, to prevent them from sticking together. Do not overcrowd the pot.
   • Fry for about 2-3 minutes, turning them gently with a slotted spoon, until they are deep golden brown and crispy on all sides.
   • Remove the fried curds from the oil and transfer them to a wire rack set over a baking sheet to drain. This keeps them crispy.
4. 4

   Repeat and Serve

   • Allow the oil to return to 375°F (190°C) before frying the next batch.
   • Repeat the coating and frying process with the remaining cheese curds.
   • Sprinkle the hot cheese curds with a little extra salt, if desired.
   • Serve immediately with your favorite dipping sauces, such as ranch dressing, marinara sauce, or a spicy aioli.