Pickle-Fried Cheese Curds With Spicy Ranch
These pickle-fried cheese curds are extra crisp on the outside and melty in the center, thanks to a light beer batter blended with crushed dill pickle chips. Freezing the curds first helps them hold their shape while frying, creating a golden, crunchy coating with plenty of tangy flavor. Served hot with a creamy spicy pickle ranch for dipping, this appetizer is bold, savory, and perfect for game days, parties, or whenever you want a standout fried snack.
Tasty Team
Total Time
2 hr 45 min
2 hr 45 min
Prep Time
20 minutes
20 min
Cook Time
25 minutes
25 min
Total Time
2 hr 45 min
2 hr 45 min
Prep Time
20 minutes
20 min
Cook Time
25 minutes
25 min
Ingredients
for 4 servings
Fried Cheese Curds:
- 1 (12-ounce) package fresh cheese curd
- ¾ cup crispy pickle-flavored fried cucumber pieces (such as Fresh Gourmet Crispy Dillies)
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 10 oz cold beer, plus more as needed
- ⅓ cup cornstarch
- 8 cups canola oil, or as needed for frying
Spicy Pickle Ranch:
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons whole milk
- 1 tablespoon dill pickle juice
- 1 (1-ounce) packet ranch seasoning mix
- 2 tablespoons hot sauce
- 1 tablespoon chopped fresh dill
- ¼ teaspoon cayenne pepper
Nutrition Info
- Calories 735
- Fat 54g
- Carbs 50g
- Fiber 43g
- Sugar 7g
- Protein 5g
Estimated values based on one serving size.
Preparation
- Make the fried cheese curds: Arrange the cheese curds in a single layer on a parchment paper-lined baking sheet. Freeze, uncovered, until solid, about 2 hours.
- Meanwhile, make the spicy pickle ranch: Whisk together the mayonnaise, sour cream, milk, and pickle pickle juice in a medium bowl until smooth. Add the ranch seasoning mix, hot sauce, dill, and cayenne. Whisk until fully combined and smooth. Cover and refrigerate until ready to serve.
- Return to the fried cheese curds: Place the fried cucumber pieces in a food processor. Pulse until finely chopped with no large pieces remaining, about 10 pulses. Transfer the ground pieces to a large bowl. Add the flour, baking powder, salt, garlic powder, and black pepper. Whisk in the beer until a smooth, thick batter forms, adding more beer if needed. Set aside.
- Place the cornstarch in a large shallow bowl. Toss the frozen cheese curds in the cornstarch until lightly coated, shaking off any excess.
- Heat the canola oil in a heavy pot over medium-high heat until the oil reaches 350°F (175°C).
- Working in 4–5 batches total, dip the cornstarch-coated curds into the pickle-beer batter, letting any excess drip off, then carefully lower them into the hot oil. Fry until deeply golden and crisp, 1½–2 minutes per batch, turning using a spider or metal slotted spoon as needed.
- Transfer the fried cheese curds to a wire rack set over a baking sheet to drain, then season lightly with salt while hot. Repeat with the remaining cheese curds.
- Serve the fried cheese curds hot alongside the spicy pickle ranch for dipping.
- Enjoy!
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