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Appetizers / Snacks

Ranch Cheese Curds

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.

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The secret to perfect cheese curds: don't fry them too long or the cheese will leak out.


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.

Nutritional Facts

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