Fried Cheddar Cheese Curds, Dipping Sauces and Tomato Soup

Name: Fried Cheddar Cheese Curds, Dipping Sauces and Tomato Soup
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4-8
Ingredients: Fried Cheddar Cheese Curds1 cup rice flour; 1 tsp baking powder; 1/4 tsp Kosher salt; 1 large egg; 1 1/4 cup seltzer water, ice cold; 1 tbsp cornstarch; https://www.tillamook.com/products/cheese/cheddar-curds; Aged Cheddar Ranch Dipping Sauce3/4 cup mayonnaise; 3/4 cup https://www.tillamook.com/products/sour-cream; 1/2 tsp dried dill weed; 1/2 tsp dried parsley; 1/2 tsp dried chives; 1/2 tsp garlic powder; 1/4 tsp onion powder; 1/8 tsp kosher salt, adjust to taste; 1/8 tsp black pepper; 2 tsp white vinegar; 1/2 cup of finely grated https://www.tillamook.com/products/cheese/sharp-cheddar-block or https://www.tillamook.com/products/cheese/extra-sharp-white-cheddar-block; Spicy Garlic Chili Ranch Dipping Sauce3/4 cup mayonnaise; 3/4 cup https://www.tillamook.com/products/sour-cream; 1/2 tsp dried dill weed; 1/2 tsp dried parsley; 1/2 tsp dried chives; 1/2 tsp dried red chili flakes, adjust to taste; 1/4 tsp onion powder; 1/4 tsp kosher salt, adjust to taste; 1/8 tsp black pepper; 1 tsp garlic powder; 2 tsp white vinegar; 1/2 cup of finely grated https://www.tillamook.com/products/cheese/farmers-collection-garlic-chili-pepper-cheddar

Enjoy a Tillamook Creamery favorite crafted by our talented Chef Josh Archibald. These recipes offer the perfect combination of crispy, melty goodness of Fried Cheese Curds paired with two dipping sauces — Aged Cheddar Ranch and Spicy Chili Ranch — alongside a warm and comforting Tomato Soup.

50MINserves 4-8

Ingredients

Fried Cheddar Cheese Curds

1 cup rice flour
1 tsp baking powder
¹⁄₄tsp Kosher salt
1 large egg
1 ¹⁄₄cup seltzer water, ice cold
1 tbsp cornstarch
1 bag (~12oz) Tillamook Cheddar Cheese Curds

Aged Cheddar Ranch Dipping Sauce

³⁄₄cup mayonnaise
³⁄₄cup Tillamook Sour Cream
¹⁄₂tsp dried dill weed
¹⁄₂tsp dried parsley
¹⁄₂tsp dried chives
¹⁄₂tsp garlic powder
¹⁄₄tsp onion powder
¹⁄₈tsp kosher salt, adjust to taste
¹⁄₈tsp black pepper
2 tsp white vinegar
¹⁄₂cup of finely grated Tillamook Sharp or Extra Sharp Cheddar

Spicy Garlic Chili Ranch Dipping Sauce

³⁄₄cup mayonnaise
³⁄₄cup Tillamook Sour Cream
¹⁄₂tsp dried dill weed
¹⁄₂tsp dried parsley
¹⁄₂tsp dried chives
¹⁄₂tsp dried red chili flakes, adjust to taste
¹⁄₄tsp onion powder
¹⁄₄tsp kosher salt, adjust to taste
¹⁄₈tsp black pepper
1 tsp garlic powder
2 tsp white vinegar
¹⁄₂cup of finely grated Tillamook Garlic Chili Cheddar

Tomato Soup

4 lbs (4-6 large) Roma tomatoes
1 lb (5 - 10 pending size) shallots, ends removed, peeled, and cut lengthwise
½ oz thyme, picked from stem
¹⁄₂cup Tillamook Extra Creamy Unsalted Butter, Melted
1 tbsp Kosher salt
2 tsp ground black pepper
2 tbsp olive oil
1 cup heavy cream
1tsp each, additional salt and pepper for roasting tomato and shallots

Mix all dry ingredients together in a bowl.
In a separate bowl, combine liquid ingredients.
Whisk dry ingredients into wet. Whisk batter until smooth.
Sift through the cheese curds picking the largest 2/3rds pieces.
Coat the pieces of the curds in cornstarch.
Then working in batches of 7-10 pieces, gently dredge the curds in your batter, and fry at 350 degrees in the oil of your choice, stirring gently and monitoring closely.
Cook time is about 1 min and 45 seconds, or when the curds begin to get a light gold color.
Remove gently, allowing excess fat to drain.
Toss in the seasoning of your choice and serve immediately.

Dipping Sauces

Combine all ingredients in a small bowl. Mix well.
Finely grate Tillamook Cheddar Cheese (Tillamook Sharp or Extra Sharp Cheddar for Aged Cheddar Ranch OR Tillamook Garlic Chili Cheddar for Spicy Garlic Chili Ranch).
Fold the cheddar into the dressing.
- The dip/ dressing can be stored for up to a week.
Refrigerate and serve.

Tomato Soup

Preheat oven to 425F.
Toss shallots and tomatoes with 1 tbsp olive oil, thyme, and 1tsp each of salt and pepper in a pan and roast for 13-15min.
Once cooled slightly, place roasted tomatoes and shallots into blender with melted butter and mix until smooth.
Add remaining olive oil to a pot over medium heat.
Add tomato mixture, salt, pepper, and heavy cream. Bring to simmer, stirring often.
Remove from heat and serve with Tillamook Cheddar Cheese Curds.