Pickle Cheese Curds Recipe

Dry and season curds

Pat the cheese curds dry with paper towels to remove surface moisture. Scatter the 1/2 tsp kosher salt over the curds and toss gently to distribute. Refrigerate while you prepare the batter so they stay cold.

Set up a breading station with three shallow bowls: one with 1/2 cup flour (for dredging), one with the pickle-infused batter (prepare in next section), and one with 1 cup panko breadcrumbs. Keep the curds chilled until ready to bread to minimize melting in the oil.

Mix dry ingredients

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

Add cold liquids

Make a well in the dry ingredients and add 3/4 cup cold pickle juice, 1/4 cup cold sparkling water, and 1 large cold egg. Whisk just until combined — the batter should be thick enough to coat but still slightly loose (like a heavy pancake batter). Do not overmix; a few small lumps are fine. Chill the batter in the fridge 10 minutes if it warms up.

Heat oil

Pour 4 cups oil into a deep, heavy pot or deep-fryer and heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread or a drop of batter browns in about 45–60 seconds.

Bread the curds

One at a time: dredge a chilled cheese curd in the 1/2 cup flour, shaking off excess. Dip into the pickle batter, letting excess drip back into the bowl. Press into the panko breadcrumbs to fully coat, then set on a sheet tray. For extra adhesion, you can double-coat: return to batter then panko again for a thicker crust. Work quickly so curds stay cold.

Fry

Fry in small batches (do not overcrowd) for 1.5–2 minutes, turning once, until golden brown and crisp. Use a slotted spoon to transfer fried curds to a wire rack set over a baking sheet; this keeps them crisp. If oil temperature drops, allow it to return to 350°F before continuing. Total fry time per batch will vary with curd size; avoid overcooking to prevent full melting through the crust.

While still hot, sprinkle the fried curds with a pinch of kosher salt and some of the finely sliced chives from the Curds & Prep section.

Make HB Sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp drained and finely chopped dill pickle relish, 1 tsp fresh lemon juice, 1 tsp Dijon mustard, 1/2 tsp hot sauce, 1/2 tsp honey, 1 tbsp minced chives, 1/8 tsp salt and 1/8 tsp black pepper. Whisk until smooth and adjust seasoning to taste. Chill for 10–15 minutes to let flavors marry. If sauce is too thick, thin with up to 1 tsp pickle juice or lemon juice.

Arrange fried pickle cheese curds on a serving platter or individual plates. Spoon or pipe HB sauce into a small dipping bowl alongside. Garnish curds with extra chopped chives and optional thin dill pickle slices. Serve immediately while curds are hot and the interior is melty.

Leftovers: store fried curds in a single layer in the refrigerator and re-crisp in a 400°F (200°C) oven for 6–8 minutes. Sauce keeps refrigerated for up to 3 days.