For the Curds:

¾ cup flour

¾ cup buttermilk

1 tbsp Peepal People Bhoot Bhangla hot sauce
1 tsp salt
1 egg
1 tsp baking soda
12 oz white cheddar cheese curds

For the Ranch dip:
1 cup buttermilk

1 cup mayonnaise

2 tbsp Spicewalla Ranch Seasoning

For the Curds:

1. Combine flour, buttermilk, hot sauce, salt, egg and baking soda into a bowl to make cheese curd batter and set aside.  
2. In a deep pot, heat canola oil to 375*F, about 1-2 cups of oil should suffice. 
3. Once the oil has reached 375*F, combine cheese curds with batter and make sure all curds are evenly coated. 
4. Fry for 1-2 minutes per curd (you may have to do this in batches if your pot is smaller), do not overcrowd the pan or they will stick to the bottom.  
5. Once they look golden brown remove from the oil with a straining spoon onto a plate with paper towels to soak up any excess oil.  
6. Serve with dipping sauce of choice!

For the Ranch dip:

1. Combine all ingredients into a bowl and whisk until smooth. 
2. Taste, and add more milk, mayo or seasoning as you see fit. 
3. Put into a refrigerator safe container and store up to 1 month.