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MICHAEL SYMON Fried Cheese Curds with Ranch-Style Sauce

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These fried cheese curds take your cheese to the next level!

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ingredients
FRIED CHEESE CURDS WITH RANCH-STYLE SAUCE
1 pound cheese curds
canola oil (for frying)
Dredge
1/4 cup cornstarch
1/2 teaspoon baking powder
pinch of salt
Batter
1/2 cup cornstarch
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon cayenne or paprika
pinch of salt
1/4 cup beer (pilsner or lager, chilled)
1/4 cup water (chilled)
1/2 cup vodka (chilled)
Ranch-Style Dipping Sauce
1/2 cup sour cream
1/2 cup mayonnaise
1/3 cup buttermilk
1/4 cup red onion (minced)
2 cloves garlic (minced)
3 tablespoons chives (chopped)
2 tablespoons parsley (chopped)
kosher salt and freshly ground black pepper (to taste)

directions
Fill a large, heavy-bottomed pot with 2 inches of oil and place over medium-high heat. Preheat oil to 350ºF.
For Dredging: in a large bowl, add cornstarch, baking powder and salt, and whisk to combine.
For the Batter: in a separate large bowl, add cornstarch, flour, baking powder, cayenne/paprika, and salt and whisk to combine. Add the beer, water, and vodka and whisk until smooth.
Dredge the cheese curds in the cornstarch mixture, shaking off any excess. Dip the curds in the batter, coating completely, and drop in the hot oil. Fry in small batches until golden brown and crisp, about 1-2 minutes. Remove to a baking rack fitted inside a baking sheet. Repeat with remaining curds. Serve with ranch dipping sauce.
For the Ranch Dipping Sauce: in a large bowl, add sour cream, mayonnaise, buttermilk, chives and parsley and mix to combine. Season with Kosher salt and freshly ground black pepper to taste.
Tip: keep the batter chilled. Refrigerate until ready to use if not using immediately.

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