Wisconsin Cheese Curds Recipe

Pat the cheddar curds dry with paper towels to remove excess moisture. Place curds in a bowl and pour 1 cup buttermilk over them. Add 1 tsp kosher salt and 1 tsp freshly ground black pepper. Stir gently to coat, then refrigerate and let rest 20–30 minutes. Drain well and pat dry again before battering.

In a medium bowl, whisk together 1 cup all-purpose flour, 0.25 cup cornstarch, 1 tsp baking powder, 1 tbsp granulated sugar, 0.75 tsp kosher salt and 0.5 tsp black pepper until uniform.

In a separate bowl, lightly beat 1 egg, then whisk in 1 cup chilled honey lager until combined.

Make a well in the dry ingredients and pour in the lager-egg mixture. Whisk briefly until just combined — the batter should be slightly lumpy and thick enough to coat curds. If batter thickens too much, add up to 1–2 tbsp more lager or cold water. Chill the batter in the fridge for 10 minutes to tighten the coating.

Set up a dredging station: a shallow bowl with 0.5 cup panko or extra flour for a first dusting, a bowl with chilled batter, and a tray lined with paper towels for draining finished curds.

Heat vegetable oil in a deep fryer or a heavy-bottomed pot to 350°F (175°C). Use a thermometer to maintain temperature. There should be at least 2–3 inches of oil so curds can float freely.

Working in small batches (6–8 curds at a time), lightly toss drained curds in panko or flour to dry. Shake off excess, then dip each curd into the chilled honey-lager batter, letting excess drip back into the bowl. Immediately drop battered curds gently into the hot oil, taking care not to overcrowd the pot.

Fry for 1.5–2.5 minutes, turning as needed, until batter is golden brown and crisp. Internal cheese will remain soft; do not fry longer or cheese may burst out excessively. Remove with a slotted spoon to paper towels and season lightly with finishing salt if desired.

Keep finished curds warm on a baking sheet in a 200°F (95°C) oven while you finish remaining batches.

For the base ranch: in a small bowl combine 0.5 cup mayonnaise, 0.25 cup sour cream, 0.25 cup buttermilk, 1 tbsp chopped fresh dill, 1 tbsp chopped chives, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp lemon juice and 0.25 tsp kosher salt. Whisk until smooth. Adjust thickness with additional buttermilk to taste (thin for dipping). Taste and adjust salt and lemon.

For chipotle ranch: divide half of the base ranch into a second bowl (about half the quantity) and stir in 0.5 tsp smoked chipotle powder and up to 0.5 tsp minced chipotle in adobo for heat. Taste and adjust — add more adobo for deeper smoky heat or more buttermilk if too intense.

Arrange warm fried cheese curds on a platter. Sprinkle with chopped parsley and a light pinch of finishing salt if desired.

Serve immediately with chilled ranch and chipotle ranch dipping sauces on the side. These are best eaten hot and fresh so the interior is gooey while the exterior remains crisp.