You don't have to visit the state fair to indulge your favorite fried foods. Cheese curds and ranch are Midwestern classics. Combine the two for a flavor explosion without the fatty dip.
Makes
8 servings (about 40 curds)
Total Time
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Ingredients
HEAT:
WHISK:
COAT:
Test Kitchen Approved
The secret to perfect cheese curds: don't fry them too long or the cheese will leak out.
Instructions
Heat oil in a 7–8-qt. pot over medium-high to 375°.
Whisk together flour, cornstarch, 2 Tbsp. ranch powder, and baking powder in a bowl. When oil reaches 375°, add club soda to flour mixture and whisk to combine.
Coat cheese curds, a handful at a time, in the batter, using a spoon to coat all sides. Carefully drop curds into hot oil (with spoon) one at a time. Fry curds in batches of five or six until golden, about 2 minutes, then transfer to a paper-towel-lined baking sheet. Repeat battering and frying with remaining curds.
Whisk together marinara and remaining ranch powder; serve immediately with cheese curds.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 367
% Daily Value*
Total Fat 21g 32%
Saturated Fat 9g 45%
Cholesterol 45mg 15%
Sodium 866mg 36%
% Daily Value*
Carbs 15g 5%
Fiber 1g 4%
Protein 12g
*Percent Daily Values are based on a 2,000 calorie diet.
