Description
Easy Sourdough Fried Cheese Curds with a homemade ranch dip.
Ingredients
Scale
- 2 pounds fresh cheddar cheese curds (white or orange)
- 1 cup (280 g) sourdough discard
- 1 large egg
- ¾ teaspoon garlic salt
- Oil for frying
- ¼ cup sour cream
- ¼ cup mayonnaise
- ¼ cup milk
- ½ teaspoon dried dill
- ¼ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon salt
- Pinch of black pepper
- 1 teaspoon white vinegar
Instructions
- Heat the Oil: Pour about 2 inches of oil into a heavy pot and heat to 375°F (190°C).
- Prepare the Batter: In a bowl, whisk together sourdough discard, egg, and garlic salt until smooth.
- Coat the Curds: Add cheese curds to the batter and stir until fully coated.
- Fry in Batches: Using a slotted spoon, lift curds from the batter and let excess drip off. Fry 6–8 curds at a time for 1–2 minutes until lightly golden.
- Drain: Remove with a strainer and place on paper towels over a wire rack.
- Make the Ranch: Mix all ranch ingredients in a bowl until smooth. Refrigerate at least 1 hour before serving.
- Serve: Serve the fried curds hot with chilled ranch dip.
Notes
- Keep oil temperature steady for best texture.
- Best enjoyed fresh. Reheat leftovers in the oven to restore crispness.
- Store refrigerated up to 2–3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 34 g
- Saturated Fat: 19 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 20 g
- Cholesterol: 120 mg
Keywords: Easy Sourdough Fried Cheese Curds, Cheese Curds, Fried Cheese, Sourdough Recipes