Easy Sourdough Fried Cheese Curds Recipe
Crispy, golden sourdough fried cheese curds coated in a flavorful sourdough batter and served with a tangy homemade ranch dressing. This easy recipe yields a delicious, crunchy appetizer perfect for cheese lovers looking for a unique twist on classic fried cheese curds.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Sourdough Fried Cheese Curds
- 2 pounds fresh cheese curds (white or orange cheddar)
- 240 grams sourdough discard (about 1 cup)
- 1 large egg
- 4 grams garlic salt (3/4 teaspoon)
- Oil for frying (enough to fill about 2 inches in pot)
Homemade Ranch Dressing
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup milk
- 1/2 teaspoon dill weed
- 1/4 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon salt
- Pinch of black pepper
- 1 teaspoon white vinegar
Instructions
- Heat the Oil: Pour oil into a large pot or Dutch oven to a depth of about 2 inches, enough to fully submerge the cheese curds. Heat the oil to 375°F (190°C) using a frying thermometer to maintain the correct temperature throughout frying.
- Prepare the Batter: In a large bowl, whisk together the sourdough discard, room temperature egg, and garlic salt until smooth. Add the 2 pounds of fresh cheese curds and stir to coat each curd well with the batter.
- Fry the Cheese Curds: Using a slotted spoon, lift the batter-coated curds, allowing excess batter to drip off. Carefully add 6-8 curds at a time to the hot oil, ensuring not to overcrowd the pot to maintain oil temperature. Fry for 1-2 minutes until the coating turns lightly golden brown.
- Drain the Curds: Remove the fried curds with a steel strainer and place them on a wire rack lined with paper towels to drain off excess oil. Repeat the frying process with the remaining curds in batches.
- Prepare Homemade Ranch: In a separate bowl, mix together the mayonnaise, sour cream, milk, dill weed, dried parsley, garlic powder, onion powder, salt, black pepper, and white vinegar until smooth. Chill in the fridge for at least one hour before serving.
- Serve: Enjoy the hot sourdough fried cheese curds immediately with the homemade ranch dressing for dipping.
Notes
- Storage: These sourdough fried cheese curds are best enjoyed fresh. Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
- Reheating: To re-crisp leftovers, reheat them at a low temperature in the oven rather than microwaving to avoid sogginess.
- Prevent Cheese Leakage: Maintain the oil temperature at 375°F to avoid the curds leaking cheese. Avoid too thin batter; if needed, thicken batter with a tablespoon of flour.
