Mix salt, sugar, dill, vinegar and sugar mix until salt and sugar is dissolved. Pour over cucumber and red onion. Let sit at least 1 hour or overnight in fridge.
In a large saucepan or deep fryer heat oil to 350.
Mix together your dry and wet batter in two separate bowls.
Check oil with food safe thermometer to make it is correct temp. Dredge curds in dry batter and shake off excess then place in wet batter until well covered.Do small batches at a time so oil temp does not drop too quickly.
Fry curds 2-3 min or until golden brown.Immediately toss fried curds in honey and hot sauce. Place on a plate and drizzle with ranch and serve with pickles. Enjoy!
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