Fried Cheese Curds

Name: Fried Cheese Curds
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: american
Ingredients: 400 g cheese curds (fresh, at room temperature); 1.25 cup all-purpose flour; 0.25 cup cornstarch; 1 tsp baking powder; 1 pinch salt (plus extra for seasoning after frying); 1 pinch black pepper; 0.5 tsp garlic powder; 0.75 cup buttermilk (cold); 1 pcs egg (large, lightly beaten); 3 cup vegetable oil (for deep frying)

RATING

4.7/5(187)

TASTE SCORE

9/10

Crispy, golden-brown beer-battered cheese curds with a gooey, melty center. This Midwestern fairground classic delivers the perfect squeaky cheese bite in every crunchy morsel, ready in under 30 minutes.

PREP

10m

COOK

10m

SERVES

1 CUP

784 cal

SERVINGS

METHOD · 7 STEPS

prep · ~2 min
Pat the cheese curds dry.
Bring the cheese curds to room temperature and gently pat them completely dry with paper towels. Any surface moisture will cause the oil to splatter and the batter to slip off.
TIPReally dry curds = better batter adhesion. Don't skip this.
prep · ~7 min
Preheat the oil for frying.
Pour the vegetable oil into a heavy-bottomed pot or deep fryer. Heat the oil to 375°F (190°C). Use a thermometer to maintain this temperature throughout frying.
TIPIf you don't have a thermometer, drop a pinch of flour in—if it sizzles and floats immediately, the oil is ready.
mix · ~2 min
Make the dry batter mix.
1.In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, and garlic powder until evenly combined.
2.Remove 0.5 cup of the dry mixture and set it aside on a separate plate or bowl for dredging.
mix · ~1 min
Whisk the wet batter.
Add the cold buttermilk and the beaten egg to the remaining dry mixture. Whisk until smooth and thick, with no lumps. The batter should be thick enough to cling to the curds but still pourable.
TIPCold buttermilk creates a more violent reaction in the hot oil, making the batter extra crispy.
fry · ~1 min
Dredge and batter the curds in batches.
1.Take a handful of curds and toss them in the reserved dry flour mixture until lightly coated, shaking off any excess.
2.Drop the floured curds into the buttermilk batter and stir gently to coat each piece completely.
fry · ~2 min
Fry the cheese curds until golden.
1.Carefully drop the battered curds one by one into the 375°F oil, making sure not to overcrowd the pot (fry in 2-3 small batches).
2.Fry for 1 to 2 minutes, turning them once with a slotted spoon, until puffed and a light golden brown.
3.Do not over-fry or the cheese will leak out.
4.Remove the curds with a slotted spoon and drain them on a paper towel-lined baking sheet.
TIPWork quickly—the first batch sets the pace. Overloading the pot drops the oil temperature and makes the curds greasy.
garnish · ~1 min
Season immediately and serve.
While the curds are still hot and glistening, sprinkle them lightly with a pinch of salt. Serve instantly while gooey in the center.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Room-temp curds fry more evenly and won't seize up in the hot oil.
2
Pat curds bone-dry before dredging or the wet batter will slide right off.
3
Use a thermometer to hold oil at 375°F; dropping temp makes greasy curds.
4
Fry in small batches of 8-10 curds so the oil stays hot and coating crisps.
5
Dredge in dry mix first — it creates a tacky base for a thicker, crunchier batter.
6
Season with salt the moment they come out of the oil so it sticks to the hot crust.

RECIPE VARIATIONS

Adapt it for your goals.

spicy ranch

Spicy ranch

Add 1 tsp ranch seasoning mix and 1/2 tsp cayenne pepper to the dry batter for a tangy, spicy kick that pairs perfectly with cool ranch dipping sauce.

herb & garlic