Cheese Curds & Fried Pickles* Recipe
beer-battered cheese curds and pickle chips, harissa ranch
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Ingredients
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Cheese Curds & Fried Pickles
Method
Preparation
- 1
Prepare the Harissa Ranch
In a small bowl, mix together the mayonnaise, harissa paste, and lemon juice. Adjust seasoning to taste and set aside.
- 2
Make the Batter
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper. Gradually add the beer while stirring until you achieve a smooth batter.
- 3
Heat the Oil
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).
- 4
Fry the Cheese Curds
Dip the cheese curds into the batter, allowing excess to drip off. Carefully drop them into the hot oil in batches, frying until golden brown (about 2-3 minutes). Remove with a slotted spoon and drain on paper towels.
- 5
Fry the Pickles
Repeat the process with the pickle chips, frying until crispy and golden (about 2-3 minutes). Drain on paper towels.
- 6
Serve
Serve the fried cheese curds and pickle chips hot with the harissa ranch on the side for dipping.