Union Star Cheese Curds Recipe

If curds are refrigerated, let them sit at room temperature for 10–15 minutes so they aren’t ice-cold (this helps prevent the batter from cracking when frying). Gently pat curds dry with paper towels and toss with 1/4 tsp salt.

Combine

In a small bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth.

Stir in chopped chives, parsley, dill, garlic powder, onion powder, lemon juice, salt, and pepper. Taste and adjust seasoning as desired.

Cover and refrigerate at least 30 minutes to let flavors meld. Serve chilled alongside fried curds.

In a medium bowl, whisk together 1 cup flour, 1/4 cup cornstarch, baking powder, garlic powder, onion powder, paprika, and 1/4 tsp black pepper until well combined.

Pour in 1 cup of very cold beer all at once and whisk until just combined. Batter should be thick enough to coat but still fluid (like a slightly thicker pancake batter). If batter seems too thick, whisk in up to 2 tablespoons ice water, 1 tablespoon at a time. Do not overmix — small lumps are okay. Keep batter cold until ready to use.

In a shallow bowl combine 1/2 cup flour, 2 tablespoons cornmeal (if using) and 1/2 tsp salt. This will be used to dredge curds so batter adheres.

Heat vegetable oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a thermometer to maintain temperature; too hot will brown outside before cheese melts, too cool makes greasy results.

Working in small batches (6–8 curds at a time depending on pot size), toss a few curds in the dredge mix to coat lightly, shaking off excess flour.

Dip each dredged curd into the cold beer batter, fully coating it. Let excess drip off for 2–3 seconds.

Carefully lower battered curds into the hot oil using a slotted spoon or spider. Fry, turning if needed, until golden brown — about 1.5–2 minutes. Do not overcrowd the pot; maintain oil temperature at 340–360°F (170–182°C).

Remove curds with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Sprinkle lightly with a pinch of salt while hot. Repeat until all curds are fried.

For best texture, keep finished curds in a warm (200°F/95°C) oven on a rack for up to 10–15 minutes while finishing remaining batches. Serve immediately with the ranch dressing.