Cheese Curds with Chipotle Ranch

Serves 1
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Directions

  1. 1Start by making the chipotle ranch: combine equal parts sour cream and mayo in a blender.
  2. 2Start by making the chipotle ranch: combine equal parts sour cream and mayo in a blender.
  3. 3Start by making the chipotle ranch: combine equal parts sour cream and mayo in a blender.
  4. 4Add one clove of garlic to the blender.
  5. 5Add one clove of garlic to the blender.
  6. 6Add one clove of garlic to the blender.
  7. 7Add a little bit of fresh parsley.
  8. 8Add a little bit of fresh parsley.
  9. 9Add a little bit of fresh parsley.
  10. 10Add fresh dill.
  11. 11Add fresh dill.
  12. 12Add fresh dill.
  13. 13Add fresh chives.
  14. 14Add fresh chives.
  15. 15Add fresh chives.
  16. 16Pour in some liquid from a can of chipotles in adobo to the blender.
  17. 17Pour in some liquid from a can of chipotles in adobo to the blender.
  18. 18Pour in some liquid from a can of chipotles in adobo to the blender.
  19. 19Season with a nice pinch of salt and freshly cracked black pepper.
  20. 20Season with a nice pinch of salt and freshly cracked black pepper.
  21. 21Season with a nice pinch of salt and freshly cracked black pepper.
  22. 22Add a good amount of buttermilk to thin out the mixture.
  23. 23Add a good amount of buttermilk to thin out the mixture.
  24. 24Add a good amount of buttermilk to thin out the mixture.
  25. 25Blend the chipotle ranch mixture until smooth.
  26. 26Blend the chipotle ranch mixture until smooth.
  27. 27Blend the chipotle ranch mixture until smooth.
  28. 28Pour the chipotle ranch into a small bowl and set aside.
  29. 29Pour the chipotle ranch into a small bowl and set aside.
  30. 30Pour the chipotle ranch into a small bowl and set aside.
  31. 31Prepare the dredge for the cheese curds: season all-purpose flour with garlic powder, onion powder, cayenne, paprika, and salt in a metal bowl.
  32. 32Prepare the dredge for the cheese curds: season all-purpose flour with garlic powder, onion powder, cayenne, paprika, and salt in a metal bowl.
  33. 33Prepare the dredge for the cheese curds: season all-purpose flour with garlic powder, onion powder, cayenne, paprika, and salt in a metal bowl.
  34. 34Add plenty of freshly cracked black pepper.
  35. 35Add plenty of freshly cracked black pepper.
  36. 36Add plenty of freshly cracked black pepper.
  37. 37Add a little bit of dried parsley.
  38. 38Add a little bit of dried parsley.
  39. 39Add a little bit of dried parsley.
  40. 40To make the batter, take half of the seasoned flour and add club soda, just enough to make it a little bit thinner than pancake batter.
  41. 41To make the batter, take half of the seasoned flour and add club soda, just enough to make it a little bit thinner than pancake batter.
  42. 42To make the batter, take half of the seasoned flour and add club soda, just enough to make it a little bit thinner than pancake batter.
  43. 43Whisk the batter until it reaches the desired consistency.
  44. 44Whisk the batter until it reaches the desired consistency.
  45. 45Whisk the batter until it reaches the desired consistency.
  46. 46Take a couple of cheese curds from the remaining seasoned flour and dip them into the batter.
  47. 47Take a couple of cheese curds from the remaining seasoned flour and dip them into the batter.
  48. 48Take a couple of cheese curds from the remaining seasoned flour and dip them into the batter.
  49. 49Heat oil to 380 degrees Fahrenheit and carefully drop the battered cheese curds in one by one to prevent sticking.
  50. 50Heat oil to 380 degrees Fahrenheit and carefully drop the battered cheese curds in one by one to prevent sticking.
  51. 51Heat oil to 380 degrees Fahrenheit and carefully drop the battered cheese curds in one by one to prevent sticking.
  52. 52Fry the cheese curds until they are a beautiful golden brown.
  53. 53Fry the cheese curds until they are a beautiful golden brown.
  54. 54Fry the cheese curds until they are a beautiful golden brown.
  55. 55Remove the fried cheese curds from the oil using a skimmer.
  56. 56Remove the fried cheese curds from the oil using a skimmer.
  57. 57Remove the fried cheese curds from the oil using a skimmer.
  58. 58Plate the cheese curds around the bowl of chipotle ranch.
  59. 59Plate the cheese curds around the bowl of chipotle ranch.
  60. 60Plate the cheese curds around the bowl of chipotle ranch.

Ingredients

  • 2 pounds cheddar or mozzarella cheese curds
  • 2 pounds cheddar or mozzarella cheese curds
  • 2 pounds cheddar or mozzarella cheese curds
  • 3 cups flour
  • 3 cups flour
  • 3 cups flour
  • 2 tbsp garlic powder
  • 2 tbsp garlic powder
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 2 tbsp onion powder
  • 2 tbsp onion powder
  • 1 tbsp paprika
  • 1 tbsp paprika
  • 1 tbsp paprika
  • 2 tbsp cayenne pepper
  • 2 tbsp cayenne pepper
  • 2 tbsp cayenne pepper
  • 0.25 cup parsley flakes
  • 0.25 cup parsley flakes
  • 0.25 cup parsley flakes
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1.5 bottles club soda
  • 1.5 bottles club soda
  • 1.5 bottles club soda
  • 1 cup mayo
  • 1 cup mayo
  • 1 cup mayo
  • 1 cup sour cream
  • 1 cup sour cream
  • 1 cup sour cream
  • 0.5 cup buttermilk
  • 0.5 cup buttermilk
  • 0.5 cup buttermilk
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 0.25 cup fresh parsley
  • 0.25 cup fresh parsley
  • 0.25 cup fresh parsley
  • 0.25 cup fresh dill
  • 0.25 cup fresh dill
  • 0.25 cup fresh dill
  • 0.25 cup fresh chives
  • 0.25 cup fresh chives
  • 0.25 cup fresh chives
  • 1 can liquid from chipotles in adobo
  • 1 can liquid from chipotles in adobo
  • 1 can liquid from chipotles in adobo
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper

Equipment

blendermetal bowlwhiskdeep fryerskimmer