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Wisconsin Cheese Curd Beer Batter Fried Recipe with Easy Ranch Dip

Wisconsin cheese curd beer batter fried - featured image
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Crispy, golden Wisconsin cheese curds fried in a light, tangy beer batter and served with a creamy homemade ranch dip. A crowd-pleasing snack perfect for parties or cozy nights in.

Ingredients

Scale
  • 12 ounces fresh Wisconsin cheese curds
  • 1 cup all-purpose flour
  • 1 cup beer (preferably a light lager or pilsner)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Vegetable oil (for frying)
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 teaspoon dried dill
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon finely chopped chives
  • Salt and pepper (to taste)
  • 2–3 tablespoons buttermilk or milk

Instructions

  1. Pat the cheese curds dry with a paper towel to remove any excess moisture and set aside.
  2. In a medium bowl, whisk together flour, baking powder, salt, and black pepper.
  3. Slowly pour in cold beer while whisking until smooth, thick but pourable batter forms. Add more beer if too thick.
  4. Pour vegetable oil into a deep frying pan or pot to a depth of about 2 inches and heat to 350°F (175°C).
  5. Dip each cheese curd into the batter, allowing excess to drip off, then carefully lower into hot oil.
  6. Fry in small batches for 2-3 minutes, turning occasionally, until golden brown and crisp.
  7. Remove fried curds with a slotted spoon and drain on a wire rack or paper towels. Let rest for a minute or two.
  8. While frying, combine mayonnaise, sour cream, dried dill, garlic powder, onion powder, chives, salt, and pepper in a bowl.
  9. Thin the ranch dip with buttermilk or milk to desired consistency and chill until serving.
  10. Serve hot fried cheese curds with a generous bowl of ranch dip on the side.

Notes

Pat cheese curds dry before battering to prevent soggy coating. Maintain oil temperature at 350°F for crispy results. Fry in small batches to avoid lowering oil temperature. Let fried curds rest on a wire rack for longer crispiness. Batter is best made fresh. For gluten-free, substitute flour and beer accordingly. For dairy-free ranch, use coconut yogurt.

Nutrition

Keywords: Wisconsin cheese curds, beer batter, fried cheese curds, ranch dip, appetizer, snack, party food, comfort food

Find it online: https://eliplate.com/wisconsin-cheese-curd-beer-batter-fried-recipe-with-easy-ranch-dip/