Curds Of Amazingness Recipe
Fried battered white cheddar curds, SC dipping sauce (also available buffalo style with ranch or blue cheese)
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Ingredients
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Fried White Cheddar Curds
SC (House) Dipping Sauce
Optional — Buffalo Style & Dips
Method
Fried White Cheddar Curds
- 1
Prep the curds
Pat the white cheddar curds dry with paper towels to remove surface moisture. If any curds are very large, cut them into bite-size pieces (about 1–1.5 cm). Place curds on a plate and chill in the fridge for 10 minutes while you assemble batter — cooler curds hold together better when frying.
- 2
Make a dry dredge
Place 1/2 cup cornstarch in a shallow bowl or plate and season lightly with 1/4 tsp of salt and a pinch of black pepper. Toss each chilled curd in the cornstarch so it has a thin, even coating. Shake off excess and set aside on a wire rack.
- 3
Make the beer batter
In a medium bowl whisk together 1 cup all-purpose flour, 1/3 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika and 1/4 tsp cayenne (if using). In a small bowl lightly beat 1 large egg and then whisk it into the dry mix. Slowly pour in 3/4 cup ice-cold lager or sparkling water while whisking until you have a smooth, moderately thick batter (should coat the back of a spoon). Keep the batter cold — place bowl over an ice bath if your kitchen is warm.
- 4
Heat the oil
Pour vegetable oil into a deep, heavy pot or deep-fryer to a depth of about 2–3 inches (roughly 1–1.5 L for a medium pot). Heat the oil to 175–180°C (350–360°F). Use a thermometer to maintain temperature; frying in batches prevents the oil from cooling too much.
- 5
Batter and fry the curds
Working in small batches (6–8 pieces depending on pot size), dip the cornstarch-dredged curds into the cold batter, let excess drip back into the bowl, then carefully lower them into the hot oil using a slotted spoon or tongs. Fry each batch until evenly golden brown and puffed, about 1.5–2 minutes. Turn as needed for even color. Do not overcrowd the fryer.
- 6
Drain and keep warm
Remove fried curds with a slotted spoon and transfer to a wire rack set over a baking sheet (or paper towels) to drain. Lightly season with a pinch of salt immediately. Keep finished curds warm in a 90–100°C (200–210°F) oven on a rack while you finish remaining batches, for up to 15–20 minutes.
SC (House) Dipping Sauce
- 7
Whisk the sauce
In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tbsp Dijon mustard, 1 tbsp honey and 1 tsp lemon juice until smooth. Stir in 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust: add a touch more honey for sweetness or more lemon for brightness.
- 8
Finish and chill briefly
Fold in 1 tbsp finely chopped chives. Refrigerate the sauce for at least 10 minutes to let flavors meld (can be made ahead and refrigerated up to 24 hours). Bring back to near room temperature before serving if it has chilled too long so it isn't too cold against the hot curds.
Optional — Buffalo Style & Dips
- 9
Make the buffalo sauce
In a small saucepan over low heat melt 2 tbsp unsalted butter, then whisk in 120 ml hot sauce and 1 tsp honey (if using). Heat until just combined and smooth, then remove from heat. Do not boil.
- 10
Toss fried curds in buffalo sauce
For buffalo-style curds, transfer a single hot batch of fried curds to a large mixing bowl, pour just enough warm buffalo sauce over them to coat (start with 2–3 tbsp), and gently toss to coat evenly. Return to the rack briefly to let excess sauce drip off. Serve immediately with ranch or blue cheese dressing on the side.
- 11
Serve
Arrange plain or buffalo curds on a platter with the SC house dipping sauce and the optional ranch and blue cheese dressings for buffalo orders. Serve hot and crisp for best texture.
