Bonfyre Cheese Curds Recipe

Prepare cheese curds

If using large curds, cut into bite-size pieces about 1-inch; pat dry with paper towels to remove surface moisture. Place curds in a single layer on a plate and chill in the refrigerator for 10–15 minutes to firm up (this helps reduce melting during frying).

Make dry mix

In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and garlic powder until evenly combined.

Mix wet ingredients

In a separate bowl, beat the egg lightly, then whisk in the buttermilk and Guinness stout until blended.

Combine batter

Pour the wet mixture into the dry mix and whisk gently until mostly smooth; some small lumps are fine. Batter should be thick enough to coat but not overly pasty—if too thick, add up to 1–2 tablespoons more Guinness or buttermilk; if too thin, add 1–2 tablespoons flour. Chill the batter for 10 minutes to let it hydrate and thicken slightly.

Heat oil

Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (about 3–4 cups). Heat the oil to 350°F (175°C). If you don’t have a thermometer, oil is ready when a small drop of batter sizzles and rises slowly.

Coat and dredge

Set up an assembly line: a shallow bowl with flour (use 2–3 tablespoons of plain flour), the beer batter, and a plate with panko breadcrumbs. Lightly dust each chilled cheese curd in the flour, shake off excess, dip into the beer batter allowing excess to drip back into the bowl, then roll lightly in panko to create a crunchy exterior. Repeat with remaining curds.

Fry curds

Working in batches (do not overcrowd), gently lower 6–8 coated curds into the hot oil with a slotted spoon. Fry until golden brown and crisp, about 1.5–2 minutes, turning once for even color. Remove with a slotted spoon to a wire rack set over a baking sheet or paper towels to drain. If cheese begins to ooze, fry slightly less time or lower oil temperature by 10–15°F next batch. Keep fried curds warm in a 200°F (95°C) oven while finishing remaining batches.

Finish

Once all batches are fried, transfer curds to a serving platter. Sprinkle with chopped fresh parsley and a light pinch of salt. Serve immediately with Sriracha Ranch on the side.

In a small bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth.

Add the Sriracha, lemon juice, dried dill, garlic powder, salt, and black pepper. Whisk until combined and taste for heat/salt. Adjust Sriracha (add up to 1 additional teaspoon) or buttermilk (to thin) to reach desired consistency and spiciness.

Cover and chill in the refrigerator for at least 15 minutes to allow flavors to meld. Give the sauce a final stir before serving alongside the hot cheese curds.