Wisconsin Fried Cheese Curds With Ranch Dressing

State-fair nostalgia meets supper-club indulgence in this crispy, gooey, beer-battered snack.

Serves
6–8
Time
2 hours 30 minutes, plus freezing

TRISTAN DEBRAUWERE

Published on November 25, 2025

Crunchy on the outside and perfectly gooey inside, these classic Wisconsin fried cheese curds are coated in a light beer batter, then frozen before frying to guarantee a crisp exterior and irresistibly molten interior. A garlicky herb-packed ranch is the ultimate complement to this nostalgic comfort food. This recipe was served at SAVEUR’s Fall/Winter 2025 issue launch party at The Turk’s Inn, a Midwest-meets-Middle East supper club in Brooklyn.

Ingredients

For the cheese curds:

1 cup all-purpose flour
One ¼-oz. package active dry yeast (about 2¼ tsp.)
1½ tsp. kosher salt
1⅛ tsp. baking powder
1½ cups cornstarch, divided
1¾ cups plus 2 Tbsp. beer, such as ale or pilsner
2 large eggs
2½ lb. cheddar cheese curds, such as Ellsworth Cooperative Creamery
Vegetable oil, for frying

For the ranch dressing:

⅓ cup white wine vinegar
1 Tbsp. sugar
1½ tsp. garlic powder
1½ tsp. onion powder
1½ tsp. kosher salt
6 garlic cloves
½ cup plus 3 Tbsp. mayonnaise
½ cup plus 2 Tbsp. yogurt
¼ cup finely chopped chives
3 Tbsp. finely chopped dill
2 Tbsp. finely chopped parsley leaves
2½ tsp. freshly ground black pepper

Instructions

Step 1

Make the cheese curds: In a large bowl, stir together the flour, yeast, salt, baking powder, and 1 cup of the cornstarch. Whisk in the beer and eggs. Set aside until the batter is bubbly and slightly risen, 1½ –2 hours.

Step 2

Lightly stir the batter to combine. Using tongs or a slotted spoon, dip the cheese curds in the batter to coat and transfer to a baking sheet fitted with a wire rack. Freeze for at least 8 hours.

Step 3

Meanwhile, make the ranch dressing: To a blender, add the vinegar, sugar, garlic powder, onion powder, salt, and garlic and process until smooth. Transfer to a medium bowl and stir in the mayonnaise, yogurt, chives, dill, parsley, and black pepper. Cover and refrigerate until ready to serve.

Step 4

Into a large pot fitted with a deep-fry thermometer, pour about 2 inches of oil and heat over medium-high until the temperature reaches 350°F.

Step 5

Add the remaining cornstarch to a shallow bowl. Working in batches, toss the cheese curds in the cornstarch until lightly dusted, then add to the hot oil and fry until light golden brown and floating, about 45 seconds. Using a spider or slotted spoon, transfer to a paper towel-lined plate. Bring the oil back to temperature between batches.

Step 6

Serve immediately with the ranch dressing.

Make the cheese curds: In a large bowl, stir together the flour, yeast, salt, baking powder, and 1 cup of the cornstarch. Whisk in the beer and eggs. Set aside until the batter is bubbly and slightly risen, 1½ –2 hours.
Lightly stir the batter to combine. Using tongs or a slotted spoon, dip the cheese curds in the batter to coat and transfer to a baking sheet fitted with a wire rack. Freeze for at least 8 hours.
Meanwhile, make the ranch dressing: To a blender, add the vinegar, sugar, garlic powder, onion powder, salt, and garlic and process until smooth. Transfer to a medium bowl and stir in the mayonnaise, yogurt, chives, dill, parsley, and black pepper. Cover and refrigerate until ready to serve.
Into a large pot fitted with a deep-fry thermometer, pour about 2 inches of oil and heat over medium-high until the temperature reaches 350°F.
Add the remaining cornstarch to a shallow bowl. Working in batches, toss the cheese curds in the cornstarch until lightly dusted, then add to the hot oil and fry until light golden brown and floating, about 45 seconds. Using a spider or slotted spoon, transfer to a paper towel-lined plate. Bring the oil back to temperature between batches.
Serve immediately with the ranch dressing.