Easy Sourdough Fried Cheese Curds: 7 Unforgettable Bites

Oh my goodness, let me tell you about my absolute obsession with making Easy Sourdough Fried Cheese Curds! Seriously, there’s something about the combination of gooey, melty cheese and that crispy, golden coating that just makes my heart sing. I first stumbled upon this recipe during a cozy night in, craving comfort food, and boy, did it deliver! Using sourdough discard not only gives these cheese curds a unique twist but also makes me feel a little less guilty about wasting food. Trust me, once you bite into that crunchy exterior and hit the warm, cheesy goodness inside, you’ll be hooked! I love serving these at gatherings or even just for a late-night snack. They’re quick, easy, and oh-so-satisfying—perfect for sharing (or not, I won’t judge!). So, get ready to whip up a batch of these delightful bites that will surely impress your family and friends!

Ingredients List

Gather these delicious ingredients to make your Easy Sourdough Fried Cheese Curds truly unforgettable:

• 2 pounds fresh cheddar cheese curds: You can use either white or orange curds; just make sure they’re fresh for the best flavor and texture.
• 1 cup (280 g) sourdough discard: This is the star of the show, adding a delightful tang and helping with that crispy coating.
• 1 large egg: This helps bind everything together and gives the batter a lovely richness.
• ¾ teaspoon garlic salt: A must for that savory kick that enhances the cheese perfectly.
• Oil for frying: Choose a neutral oil with a high smoke point, like vegetable or canola oil, for frying.
• ¼ cup sour cream: Adds a luscious creaminess to the ranch dip.
• ¼ cup mayonnaise: This brings richness and a bit of tang to the dip.
• ¼ cup milk: Helps to thin out the ranch dip to the perfect consistency.
• ½ teaspoon dried dill: A classic flavor for ranch dressing that brings freshness.
• ¼ teaspoon dried parsley: Adds a lovely touch of color and flavor.
• ¼ teaspoon garlic powder: For an extra layer of garlic goodness in the dip.
• ⅛ teaspoon onion powder: Complements the garlic and adds depth to the flavor.
• ⅛ teaspoon salt: Just a pinch to enhance all the flavors.
• Pinch of black pepper: A little heat to balance the creamy ranch dip.
• 1 teaspoon white vinegar: This brightens up the dip, giving it that zesty ranch flavor.

How to Prepare Easy Sourdough Fried Cheese Curds

Getting ready to make these Easy Sourdough Fried Cheese Curds is a breeze! Follow these simple steps, and you’ll be enjoying deliciously crispy, cheesy bites in no time.

Step 1: Heat the Oil

First things first, let’s get that oil heating! Pour about 2 inches of oil into a heavy pot or deep skillet. You’ll want it to reach a temperature of 375°F (190°C) for frying. It’s super important to maintain this temperature throughout the frying process, as it ensures that your cheese curds cook evenly and get that lovely golden brown color. Use a thermometer if you have one, or test it with a small drop of batter – it should sizzle right away!

Step 2: Prepare the Batter

Now, let’s whip up that batter! In a medium bowl, combine your sourdough discard, large egg, and garlic salt. Whisk them together until you have a smooth mixture. This batter is what gives the curds their yummy coating, so make sure it’s well combined! You want it to be thick enough to cling to the cheese curds but not so thick that it becomes a paste.

Step 3: Coat the Curds

Next, it’s time to coat those glorious cheese curds. Carefully add the fresh cheddar cheese curds to your batter, and gently stir to ensure each curd is fully covered. Don’t be shy; make sure every curd gets that delightful batter hug! This step is key for achieving that crispy exterior.

Step 4: Fry in Batches

When your oil is hot and ready, it’s frying time! Using a slotted spoon, lift about 6–8 coated curds at a time and gently lower them into the hot oil. Fry them for about 1–2 minutes or until they’re lightly golden brown. Be careful not to overcrowd the pot, as this can lower the oil temperature and result in soggy curds. It’s better to fry in smaller batches for that perfect crisp!

Step 5: Drain the Curds

Once your curds are golden and delicious, it’s time to drain them. Use a strainer or slotted spoon to carefully remove the fried curds from the oil. Place them on a plate lined with paper towels over a wire rack. This helps absorb any excess oil, keeping your cheese curds crispy and not greasy.

Step 6: Make the Ranch Dip

While your curds are draining, let’s whip up that ranch dip! In a bowl, mix together the sour cream, mayonnaise, milk, dried dill, dried parsley, garlic powder, onion powder, salt, black pepper, and white vinegar. Stir until everything is smooth and well combined. For the best flavor, pop it in the fridge for at least an hour before serving!

Step 7: Serve the Dish

Now the moment you’ve been waiting for: serving time! Serve those fried cheese curds hot right out of the fryer, alongside your chilled ranch dip. Trust me, this combo is a match made in heaven! Enjoy every cheesy bite!

Why You’ll Love This Recipe

Let me share why these Easy Sourdough Fried Cheese Curds are an absolute must-try!

• Easy to Make: With just a few simple steps, you can whip up these cheesy delights in no time!
• Flavor Explosion: The combination of crispiness and gooey cheese creates a mouthwatering experience that’s hard to resist.
• Perfect for Any Occasion: Whether it’s a game day snack or a party appetizer, they’re always a hit!
• Utilizes Sourdough Discard: This recipe gives new life to your sourdough discard, making it a waste-free treat.
• Customizable: Feel free to experiment with spices and dips to match your taste!

Tips for Success

To ensure your Easy Sourdough Fried Cheese Curds turn out perfectly every time, keep these tips in mind:

• Maintain Oil Temperature: Keeping the oil at a steady 375°F (190°C) is crucial. If it’s too cool, your curds will absorb excess oil and become soggy. If it’s too hot, they’ll burn before cooking through.
• Fry in Small Batches: Don’t overcrowd the pot! Frying in small batches helps maintain the oil temperature and ensures each curd gets that perfect crispy coating.
• Serve Immediately: For the best experience, serve the cheese curds hot and fresh out of the fryer. They’re best enjoyed right away with that creamy ranch dip!
• Experiment with Dips: While ranch is a classic, feel free to try other dips like spicy aioli or marinara for a fun twist!

Nutritional Information Section

Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these numbers are just estimates. For each serving of these Easy Sourdough Fried Cheese Curds, you can expect approximately:

• Calories: 420
• Fat: 34 g
• Protein: 20 g
• Carbohydrates: 10 g
• Sodium: 520 mg

Always feel free to adjust the ingredients to suit your dietary needs!

FAQ Section

Got questions about these Easy Sourdough Fried Cheese Curds? Don’t worry, I’ve got you covered!

• Can I use different types of cheese for this recipe? Absolutely! While cheddar cheese curds are traditional, feel free to experiment with other melty cheeses like mozzarella or pepper jack for a different flavor.
• What can I do with leftover sourdough discard? This recipe is perfect for using up sourdough discard! You can also try adding it to pancakes or waffles for extra flavor.
• How do I store leftover fried cheese curds? Store any leftovers in an airtight container in the fridge for up to 2–3 days. Just reheat them in the oven to restore their crispiness!
• Can I make these cheese curds ahead of time? I recommend frying them fresh, but you can prepare the batter and curds in advance, then fry just before serving for the best texture.

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