Fried cheese curds with a ranch drizzle


  • About 1 lb Squeaky Bee Curds at room temp
  • Vegetable oil 

Dry batter:

  • 1/2 cup cornstarch
  • Salt 
  • Pepper

Wet Batter:

  • 1/2 cup cornstarch 
  • 1/2 cup club soda
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 tsp salt 
  • 1 tsp pepper
  • Honey
  • Dash of hot sauce
  • Ranch dressing 

Homemade pickles (recipe follows):

  • 1 thinly sliced English Cucumber
  • 1 thinly sliced red onion
  • 2 Tbs salt
  • 1 tbs sugar
  • 1 tsp dill 
  • 1/2 cup distilled vinegar
  1. 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.


  1. In a large saucepan or deep fryer heat oil to 350.
  2. Mix together your dry and wet batter in two separate bowls.
  3. 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.
  4. 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!