| Level: | Intermediate |
| Total: | 45 min |
| Active: | 40 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 45 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup Greek yogurt (2 percent or whole milk)
- 2 tablespoons finely chopped pickled jalapenos, plus 3 tablespoons brine from the jar
- 2 tablespoons heavy cream or half-and-half
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- Vegetable oil, for frying
- 1 cup all-purpose flour
- 1 teaspoon sweet paprika
- 1/2 teaspoon kosher salt, plus more for sprinkling
- 1/4 teaspoon cayenne pepper
- 12 ounces Cheddar cheese curds
- 1 cup dark beer, plus more as needed
- 1 large egg, beaten
- One 5-ounce package mixed baby greens
- 2 ripe plum tomatoes, chopped
- 1 Persian cucumber, thinly sliced
- 3 radishes, thinly sliced
- 1/4 cup chopped fresh chives
- 1/4 cup roasted salted sunflower seeds
Instructions
- For the spicy yogurt ranch: Stir together the yogurt, chopped jalapenos, brine and cream until smooth. Stir in the parsley, chives, dill, garlic powder and salt. Refrigerate the dressing while you make the curds and salad.
- For the fried cheese curds: Heat 2 inches vegetable oil in a large pot to 360 degrees F. Line a baking sheet with a wire rack for draining.
- In a large bowl, whisk together the flour, paprika, salt and cayenne. Add the cheese curds and lightly dredge in the flour, then remove to a plate. Whisk in the beer and egg until the batter is just smooth (don’t overmix). Add a little more beer, if needed, to make it the consistency of pancake batter.
- Add half of the curds to the batter, then remove with a fork and gently drop into the oil. Fry until the batter is crisp and deep golden, 1 to 2 minutes. Remove to the wire rack. Dip the remaining curds in the batter and fry in the same manner. Season all of the fried curds lightly with salt.
- For the salad: Spread the greens on a platter. Top with the tomatoes, cucumbers and radishes. Drizzle with about half of the dressing. Top with the fried cheese curds. Sprinkle with the chives and sunflower seeds. Drizzle with the remaining dressing and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 832 |
| Total Fat | 67 g |
| Saturated Fat | 9 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 20 g |
| Cholesterol | 76 mg |
| Sodium | 941 mg |
| Serving Size | 1 of 4 servings |
| Calories | 832 |
| Total Fat | 67 g |
| Saturated Fat | 9 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 20 g |
| Cholesterol | 76 mg |
| Sodium | 941 mg |
Reviews
I did not make this entire meal but I did just make the Spicy Yogurt Ranch and it is SO SO SO GOOD!!!! Definitely will be a staple in our home! (Dipping some fries in it and it’s spectacular) highly recommend