Fried Cheese Curds with Buttermilk Ranch Dipping Sauce

White Cheddar cheese curds are battered and deep-fried until they're golden brown for an irresistible appetizer or snack perfect for game days. The batter includes white rice flour, which is the secret to extra-crispy frying. It's spiked with lager and gets a subtle zip from yellow mustard.

Ingreadient:

• Peanut oil
• ⅓ cup mayonnaise
• ⅓ cup sour cream
• ¼ cup whole buttermilk
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh dill
• 2 teaspoons fresh lemon juice (from 1 lemon)
• ¼ teaspoon celery salt
• ¼ teaspoon black pepper
• ¾ teaspoon kosher salt, divided
• ¾ teaspoon onion powder, divided
• ¾ teaspoon garlic powder, divided
• ¾ cup (about 3 1/4 ounces), plus 2 tablespoons all-purpose flour, divided
• ¼ cup white rice flour
• 1 teaspoon baking powder
• 1 large egg, beaten
• 1 teaspoon yellow mustard
• ¾ cup lager beer (from 1 [12-ounce] bottle)
• 1 (1-pound) package white Cheddar cheese curds

Directions :

1. Pour oil in a medium Dutch oven to a depth of 2 inches; heat oil to 375°F over medium-high. While oil is heating, whisk together mayonnaise, sour cream, buttermilk, chives, parsley, dill, lemon juice, celery salt, pepper, and 1/4 teaspoon each of the kosher salt, onion powder, and garlic powder in a small bowl until combined. Cover and chill until ready to serve.
2. Place 2 tablespoons of the all-purpose flour in a medium bowl; set aside. Whisk together rice flour, baking powder, and remaining 1/2 teaspoon each of salt, onion powder, and garlic powder and 3/4 cup all-purpose flour in a separate medium bowl. Whisk egg and mustard into rice flour mixture. Gradually whisk in beer until just combined.
3. Line a baking sheet with paper towels; place a wire rack over baking sheet. Working in 6 batches, toss together cheese curds and reserved all-purpose flour in a medium bowl; shake off excess flour. Using tongs, dip each cheese curd into rice flour batter, turning to fully coat; let excess drip back into bowl. Fry cheese curds in hot oil, stirring often, until puffed and golden brown, about 2 minutes, maintaining oil temperature between batches. Using a spider or slotted spoon, transfer to prepared baking sheet. Serve immediately with dipping sauce.