Cheese Curds with Chipotle Ranch
Serves 1
Directions
- 1Start by making the chipotle ranch: combine equal parts sour cream and mayo in a blender.
- 2Add one clove of garlic to the blender.
- 3Add a little bit of fresh parsley.
- 4Add fresh dill.
- 5Add fresh chives.
- 6Pour in some liquid from a can of chipotles in adobo to the blender.
- 7Season with a nice pinch of salt and freshly cracked black pepper.
- 8Add a good amount of buttermilk to thin out the mixture.
- 9Blend the chipotle ranch mixture until smooth.
- 10Pour the chipotle ranch into a small bowl and set aside.
- 11Prepare the dredge for the cheese curds: season all-purpose flour with garlic powder, onion powder, cayenne, paprika, and salt in a metal bowl.
- 12Add plenty of freshly cracked black pepper.
- 13Add a little bit of dried parsley.
- 14To 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.
- 15Whisk the batter until it reaches the desired consistency.
- 16Take a couple of cheese curds from the remaining seasoned flour and dip them into the batter.
- 17Heat oil to 380 degrees Fahrenheit and carefully drop the battered cheese curds in one by one to prevent sticking.
- 18Fry the cheese curds until they are a beautiful golden brown.
- 19Remove the fried cheese curds from the oil using a skimmer.
- 20Plate the cheese curds around the bowl of chipotle ranch.
Ingredients
- 2 pounds cheddar or mozzarella cheese curds
- 3 cups flour
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp paprika
- 2 tbsp cayenne pepper
- 0.25 cup parsley flakes
- 1 tsp baking powder
- 1.5 bottles club soda
- 1 cup mayo
- 1 cup sour cream
- 0.5 cup buttermilk
- 3 cloves garlic
- 0.25 cup fresh parsley
- 0.25 cup fresh dill
- 0.25 cup fresh chives
- 1 can liquid from chipotles in adobo
- salt
- pepper
Equipment
blendermetal bowlwhiskdeep fryerskimmer
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