Hook's Cheese Curds Recipe

Prepare curds

Pat cheese curds dry with paper towels. If pieces are very large, cut into bite-sized pieces about 1 to 1.25 inches.

Make batter

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

Wet mix

In a separate bowl, beat the egg and whisk in the cold water until smooth. Pour the egg mixture into the flour mixture and stir until a thick batter forms. Batter should coat curds; add up to 1–2 tablespoons more cold water if too thick.

Prepare breading station

Place panko breadcrumbs in a shallow dish. Working in batches, dip each cheese curd into the batter to fully coat, then roll in panko to cover. Place coated curds on a parchment-lined tray and refrigerate for 10 minutes to help the coating adhere.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (use approximately 3–4 cups depending on your vessel). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of bread or batter—it should sizzle and brown in about 45–60 seconds.

Fry curds

Fry the breaded curds in small batches (6–8 pieces depending on pot size) for 1.5–2 minutes, turning once, until golden brown and crisp. Do not overcrowd the pot or oil temperature will drop and curds may burst or leak cheese.

Drain

Use a slotted spoon to transfer fried curds to a wire rack set over a baking sheet or to paper towels to drain. Keep warm in a 200°F (95°C) oven while finishing remaining batches.

Serve

Serve immediately with chilled buttermilk ranch for dipping.

Combine buttermilk, mayonnaise, and sour cream in a bowl and whisk until smooth.

Stir in chopped chives, parsley, dill, minced garlic, onion powder, salt, black pepper, and lemon juice until fully incorporated.

Taste and adjust seasoning: add more salt, pepper, or lemon juice as desired. For a thicker dip, refrigerate at least 15 minutes to allow flavors to meld and the dressing to thicken slightly.

Keep chilled until ready to serve alongside hot cheese curds.