Wisco Curds Recipe

Prep curds

Pat the Union Star cheese curds dry with paper towels and set them on a tray. If curds are large, cut into bite-size pieces (about 1 inch). Chill in the refrigerator for 15 minutes to firm slightly — this helps them hold shape while frying.

Make dry mix

In a shallow bowl, combine the all-purpose flour, cornstarch, kosher salt, black pepper and garlic powder. Whisk to evenly distribute the seasonings.

Prepare wet batter

In a separate bowl, whisk the egg lightly, then add the cold club soda (or sparkling water). Whisk until smooth. The batter should be fairly thin but cling to the curds. If it seems too thick, add up to 2 tablespoons cold water, 1 tablespoon at a time, to reach desired consistency.

Prepare crumbs

In a third shallow bowl, place the panko breadcrumbs (and the fine dry breadcrumbs if using). Break up any large pieces so the panko is fairly uniform. This will provide extra crunch and a stable coating.

Coat the curds

Working in batches of 6–8 curds, toss each curd first in the dry flour mixture to lightly coat (shake off excess), then dip into the wet batter, allowing extra to drip off, and finally press into the panko breadcrumbs to fully coat. Place coated curds on a parchment-lined tray. For a thicker crust, repeat the batter and panko step once more. Keep coated curds chilled while you heat the oil.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 2–2.5 inches (roughly 2–3 cups depending on vessel). Heat oil over medium-high to 350°F (175°C). Use a thermometer — maintaining 350°F prevents the curds from melting through the crust before browning.

Fry curds

Fry coated curds in small batches (4–6 at a time depending on pot size) for 1.5–2 minutes, turning gently so all sides brown evenly. Fry until golden brown and crisp. Avoid overcrowding — oil temperature will drop and the coating may absorb excess oil.

Drain

Using a slotted spoon or spider, transfer fried curds to a paper towel–lined tray. Lightly season with a pinch of salt while still hot. Keep finished curds in a warm oven set to 200°F (95°C) on a wire rack to stay crisp while you fry remaining batches.

While the curds chill and during the frying process, make the garlic aioli. In a small bowl combine the mayonnaise, minced garlic, lemon juice, Dijon mustard, chopped chives, salt and black pepper. Whisk until smooth. Taste and adjust seasoning. If the aioli is too thick for dipping, whisk in 1 teaspoon of water at a time until desired consistency is reached. Chill until ready to serve so flavors meld (10–15 minutes).

Arrange the hot Wisco curds on a serving plate, sprinkle with the minced parsley or dill, and serve immediately with garlic aioli on the side and lemon wedges if using. For best texture, consume within 10 minutes of frying while the interior is gooey and the exterior is crisp.