Cheese Curds Recipe

Prep

Pat the Ellsworth white cheddar curds dry with paper towels and chill in the refrigerator for 20–30 minutes. Dry curds help the batter adhere and prevent oil splatter.

Set up coating station

Place the all-purpose flour and cornstarch in a shallow bowl and whisk together with the baking powder, 1 tsp salt, 1/2 tsp black pepper, paprika, and garlic powder. In a separate medium bowl, whisk the egg and pour in the cold beer until combined. Keep the beer and egg mixture very cold (add ice water 1–2 Tbs if batter appears too thick or warm). If using panko, place it in a shallow plate.

Batter the curds

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Working in small batches (6–8 curds at a time), toss curds briefly in the flour mixture to dust them lightly, shaking off excess. Dip each curd into the beer batter, letting excess drip off, and if using panko press gently into the breadcrumbs to coat. This double-coat (light flour, batter, optional panko) gives a crisp exterior that holds the cheese.

Fry

Gently lower battered curds into the hot oil and fry until golden brown and puffed, about 1.5–2 minutes per batch. Do not overcrowd the fryer; maintain oil temperature around 335–355°F (168–180°C). Remove with a slotted spoon and drain on a wire rack set over a sheet pan or on paper towels. Sprinkle a light pinch of salt on the hot curds.

Finish

Let the curds rest 1–2 minutes to firm slightly (cheese will be hot and melty inside). Serve immediately with both ranch and malt BBQ sauce for dipping.

Whisk together mayonnaise and sour cream in a small bowl until smooth. Add buttermilk and whisk to desired consistency (add a splash more buttermilk if you like thinner dressing). Stir in chopped parsley, chives, dill, garlic powder, onion powder, 1/4 tsp salt, and 1/8 tsp black pepper. Taste and adjust seasoning. Chill at least 15 minutes to allow flavors to meld. Serve chilled or at room temperature alongside the curds.

Combine ketchup, brown sugar, apple cider vinegar, malt vinegar, Worcestershire sauce, smoked paprika, dry mustard, 1/8 tsp salt, and 1/8 tsp black pepper in a small saucepan. Warm over medium-low heat, stirring, until sugar dissolves and sauce is slightly thickened, about 4–6 minutes. If too thick, whisk in up to 1 tablespoon water to reach desired consistency. Taste and adjust acidity or sweetness to preference. Cool slightly before serving.