Cheese Curds Recipe

Pat the cheese curds dry with paper towels to remove surface moisture. If any curds are large, cut them into bite-sized pieces (about 1 inch). Place in a bowl and chill in the refrigerator for 10–15 minutes — cold curds hold up better when frying.

Set up a breading station: one shallow bowl for the flour-cornstarch mixture, one bowl for the batter, and one plate (or bowl) with panko if using. Line a baking sheet with a rack and paper towels for draining the fried curds.

Dry mix

Whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and paprika in a medium bowl until evenly combined.

Wet mix

In a separate bowl, beat the egg lightly. Add the cold club soda or beer and whisk to combine. Pour the wet mixture into the dry mixture and whisk until just smooth; batter should be thick enough to coat but still drizzle slightly. If you prefer a thicker crust, reduce the soda slightly.

If using panko for an extra-crispy finish: place panko on a plate. You will dip battered curds into panko before frying.

Heat a large, heavy pot or Dutch oven with 2–3 inches of neutral oil to 350°F (175°C). Use a thermometer to maintain temperature; overheating will burn the batter and underheating will make the curds greasy.

Working in small batches (6–8 curds at a time depending on pot size), dredge each chilled curd briefly in the dry mix to give the batter something to cling to, then dip fully into the batter, allowing excess to drip off for 2–3 seconds. If using panko, press the battered curd into the panko to coat fully.

Carefully lower the battered curds into the hot oil using a slotted spoon or spider. Fry, turning once, until golden brown and puffed, about 1.5–2.5 minutes total. Do not overcrowd the pot; maintain oil temperature between batches.

Remove with a slotted spoon to the prepared rack or paper towel-lined baking sheet. Sprinkle lightly with fine sea salt immediately. Repeat until all curds are fried. If necessary, keep finished curds warm in a 200°F (95°C) oven on a rack for up to 15 minutes; avoid longer to prevent the cheese from hardening too much.

While the curds are chilling or frying, make the Wolf Sauce. In a small bowl combine mayonnaise, ketchup, Dijon mustard, hot sauce, honey, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, salt, and black pepper.

Whisk until smooth and taste; adjust heat with more hot sauce or balance sweetness with a little more honey if desired. Chill until ready to serve. The sauce can be made several hours ahead and refrigerated; bring to room temperature before serving for best flavor.

Arrange fried cheese curds on a serving platter. Sprinkle with chopped parsley if using. Serve immediately with Wolf Sauce on the side for dipping.

Recommended serving: enjoy while hot and squeaky. Leftovers: cool completely, then store in an airtight container and re-crisp in a 375°F (190°C) oven for 6–8 minutes.