Deep-Fried Cheese Curds with DIY Dipping Sauces

For your next casual gathering, eschew the bag of chips. Instead, make these delicious, crispy Deep-Fried Cheese Curds for the perfect appetizer. Serve with an assortment of homemade dipping sauces for a real crowd-pleaser.

Ingredients

16 ounces Cedar Grove Cheese Curds
2 cups buttermilk
2 cups lager beer
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon pepper
1 quart (4 cups) vegetable oil
Dipping sauce of choice (optional)

Instructions

Place cheese curds in mesh strainer.
Whisk buttermilk and beer in a large, deep bowl.
Submerge curds in strainer into buttermilk-beer mixture.
Combine flour, baking powder, salt and pepper in a separate large, shallow bowl.
Heat oil to 375 degrees F in a Dutch oven or deep-fat fryer.
Remove curds from buttermilk-beer mixture; drain well. Dredge curds in flour mixture; gently toss to remove excess flour.
Fry curds in 3 or 4 batches (do not crowd) for 1 to 3 minutes on each side or until light golden brown.
Drain on paper towels.
Serve immediately with dipping sauce if desired.

DIY Dipping Sauces

Sriracha Ketchup: 1/2 cup ketchup + 1 to 2 tablespoons Sriracha hot chili sauce

Chipotle Ranch: 1/2 cup prepared ranch dressing + 1 tablespoon chipotle-flavored hot sauce

Honey Mustard Aioli: 1/2 cup mayonnaise + 1/4 cup prepared mustard + 2 tablespoons honey

Lemon Dill Tartar Sauce: 1/2 cup mayonnaise + 1 teaspoon lemon zest + 1/2 teaspoon lemon juice + 1 teaspoon dill pickle relish + 1/2 teaspoon dried dill weed

Notes

Any brand of Wisconsin cheese curds can be used.

For best results, allow oil temperature to return to 375 degrees F between frying each batch.

Cheese curds are an essential product in the cheesemaking process. They're often pressed to form desired shapes such as a cheese wheel or block. However, curds are a tasty snack all on their own, made even tastier in this recipe through deep frying.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin