Wisconsin Cheese Curds Recipe

Prep curds

Pat the Sassy Cow cheese curds thoroughly dry with paper towels. If curds are large, cut or pinch them into bite-sized pieces, about 1 to 1 1/2 inches. Chill in the refrigerator for 15–30 minutes so they’re cold before battering.

Dredge

In a shallow bowl or plate combine 1 cup flour, 1 tsp salt and 1/2 tsp black pepper. Toss the chilled curds lightly in the flour mixture to coat evenly; shake off excess. The light flour layer helps the batter adhere.

Make batter dry mix

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 3/4 tsp salt, 1/2 tsp garlic powder and 1/2 tsp onion powder until evenly combined.

Add wet ingredients

Whisk the lightly beaten egg into the dry mix. Gradually pour in 1 cup chilled New Glarus Spotted Cow beer while whisking until you have a smooth, slightly thick batter that coats the back of a spoon. If batter seems too thick for easy coating, whisk in up to 1/4 cup cold club soda to loosen; batter should be like pancake batter but a touch thicker so it clings to the curd.

Rest batter

Let the batter rest 10 minutes in the refrigerator. This relaxes the gluten and keeps the batter light and airy when fried.

Heat oil

Pour enough vegetable oil into a heavy-bottomed pot or deep fryer to reach about 2–3 inches deep (approximately 4–6 cups depending on vessel). Heat oil to 350°F (175°C). Use a thermometer for accuracy; maintaining 350°F yields a crispy exterior without overcooking the cheese.

Batter and fry

Working in small batches (4–6 curds at a time depending on pot size), dip each floured curd into the chilled beer batter, letting excess drip back into the bowl. Carefully lower battered curds into the hot oil with a slotted spoon or spider. Fry until golden brown and puffed, about 1.5–2.5 minutes, turning once for even color. Do not overcrowd the oil — maintain temperature between 340–360°F.

Drain

Remove fried curds with a slotted spoon to a wire rack set over a baking sheet or paper towels to drain. If desired, season immediately with a light pinch of salt. Let rest 1–2 minutes before serving so the cheese remains melty but not runny.

Finish

Serve hot with dilly ranch and lemon wedges on the side. Fried curds are best enjoyed immediately while the interior is warm and squeaky.

Make sauce

In a small bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream and 2 tablespoons buttermilk. Stir in 2 tablespoons finely chopped fresh dill, 1 tablespoon chopped chives, 1/2 teaspoon minced garlic, 1/2 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix until smooth. Taste and adjust seasoning; add more buttermilk for a thinner consistency if desired.

Chill

Refrigerate the dilly ranch for at least 15 minutes to allow flavors to marry. Bring to near room temperature before serving if chilled very cold; either way serve alongside the hot fried curds.