Updated: Sep 15
8 cups neutral oil (canola or vegetable) 1 egg 1/2 cup buttermilk 1 Tbsp seltzer water 1 cup Fox & Son curd dry mix 1 cup cheese curds
Mix together egg and buttermilk. Set aside.
Heat 2 quarts (8 cups) of oil on your stove top in a small pot to 350 deg F.
For batter, whisk together 3/4 cup buttermilk/egg mixture, curd dry mix, and seltzer. Let sit 3 minutes.
Pour enough batter over cheese curds to coat in a separate bowl. Using your hands or tongs, gently add curds one by one to the oil being careful not to let the oil splash. Cook 1 minute until golden brown. Remove curds with a slotted spoon and set on a paper towel lined plate. Gently sprinkle with salt.
Serve curds with ranch dipping sauce.