1. Pour oil to a large pot, like a Dutch oven, until you have about 2 inches of oil or enough to cover the curds completely. Heat the oil to 375 degrees F. 
   oil for frying
Temperature is very important when frying these Sourdough Cheese Curds. If the oil is too hot - the cheese will melt and ooz out before the coating is done frying. If they oil is too cool - the coating will soak up too much oil, leaving you with greasy cheese curds. 
2. To help you easily regulate the oil temperature, I used this frying thermometer! This way I can keep an eye on the temperature throughout the frying process.
3. While the oil is heating up, prepare the cheese curd batter.
4. In a large bowl, add the sourdough discard, room temperature egg and garlic salt. Whisk until smooth. 
   240 grams sourdough discard, 1 large egg, 4 grams garlic salt
5. Place 2 lbs cheese curds into the batter and stir until they are all coated.
   2 pounds fresh cheese curds
6. Using a slotted spoon, scoop the cheese curds and allow excess batter to fall off before adding 6-8 cheese curds to the hot oil. 

   Be careful not to over crowd the pot, as this can lower the temperature of the oil. It's best to work in small batches.
7. Fry the Sourdough Cheese Curds for 1-2 minutes or until the coating is lightly golden brown. Remove the fried curds with a steel strainer and place on top of paper towels on top of a wire rack to drain off any excess oil. 
8. Repeat the process with the remaining cheese curds. 
9. Serve them while hot with homemade ranch dressing and enjoy!

Homemade Ranch

1. Add the mayo, sour cream, milk, dill weed, dried parsley, garlic powder, onion powder, salt, a pinch of black pepper, and white vinegar to a separate bowl. Stir until smooth.
   1/4 cup sour cream, 1/4 cup mayo, 1/4 cup milk, 1/2 teaspoon dill weed, 1/4 teaspoon dried parsley, 1/4 teaspoon garlic powder, 1/8 teaspoon onion powder, 1/8 teaspoon salt, pinch of black pepper, 1 teaspoon white vinegar
2. Chill in the fridge for at least an hour before serving.