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. 2Add one clove of garlic to the blender.
  3. 3Add a little bit of fresh parsley.
  4. 4Add fresh dill.
  5. 5Add fresh chives.
  6. 6Pour in some liquid from a can of chipotles in adobo to the blender.
  7. 7Season with a nice pinch of salt and freshly cracked black pepper.
  8. 8Add a good amount of buttermilk to thin out the mixture.
  9. 9Blend the chipotle ranch mixture until smooth.
  10. 10Pour the chipotle ranch into a small bowl and set aside.
  11. 11Prepare the dredge for the cheese curds: season all-purpose flour with garlic powder, onion powder, cayenne, paprika, and salt in a metal bowl.
  12. 12Add plenty of freshly cracked black pepper.
  13. 13Add a little bit of dried parsley.
  14. 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.
  15. 15Whisk the batter until it reaches the desired consistency.
  16. 16Take a couple of cheese curds from the remaining seasoned flour and dip them into the batter.
  17. 17Heat oil to 380 degrees Fahrenheit and carefully drop the battered cheese curds in one by one to prevent sticking.
  18. 18Fry the cheese curds until they are a beautiful golden brown.
  19. 19Remove the fried cheese curds from the oil using a skimmer.
  20. 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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