Panko Crusted Cheese Curds Recipe

If curds are slightly warm or recently unpacked, place them in a bowl and pour cold water over them for 2 minutes to firm up; drain and pat thoroughly dry with paper towels. Dry curds help the coating adhere and prevent premature melting.

If curds are large, cut into bite-sized pieces about 1 to 1 1/4 inches; leave small curds whole. Pat again to ensure they are dry.

Prep dry mix

In a medium bowl whisk together 1/2 cup all-purpose flour, 2 tablespoons cornstarch, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper until evenly combined.

Make batter

In a separate small bowl lightly beat the egg. Whisk the beaten egg into the dry mix, then slowly add 1/2 cup cold sparkling water, stirring until a smooth, slightly thick batter forms. The batter should coat the back of a spoon but still be fluid; add up to 1 tablespoon more water if needed. Keep the batter cold until ready to use (set bowl over ice if your kitchen is warm).

In a shallow dish combine 1 1/2 cups panko breadcrumbs, 2 tablespoons grated Parmesan, 1 teaspoon dried Italian seasoning, 1/2 teaspoon smoked paprika, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Toss to mix.

Set up a three-station assembly: a shallow plate with 1/4 cup flour for dusting, the cold batter bowl, and the panko mixture. This sequence (flour → batter → panko) ensures the breadcrumbs adhere well.

Working in small batches (4–6 curds at a time), lightly toss each dry curd in the flour to dust off excess moisture, shake off excess flour, dip fully into the batter allowing excess to drip briefly, then press into the panko mixture to coat completely. For a thicker crust, double-dip: refrigerate coated curds for 5 minutes, then dip again in batter and panko. Place coated curds on a parchment-lined tray and refrigerate for at least 10 minutes to set the breading before frying.

Pour 3 cups neutral oil into a heavy-bottomed pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and brown in about 30–45 seconds.

Fry the coated curds in small batches (4–6 pieces) for about 1 minute to 1 minute 30 seconds, turning as needed, until golden brown and crisp. Avoid overcrowding to keep oil temperature steady. The goal is a golden crust while preventing cheese from fully escaping the coating; total fry time is short so curds get warm and melt slightly inside but remain contained.

Use a slotted spoon to transfer fried curds to a paper towel–lined tray to drain. Let rest 1–2 minutes (they will be very hot inside). If any pieces ooze cheese, remove and serve immediately with a note to guests to be careful.

Sprinkle with chopped parsley if using, and serve hot with dipping sauce alongside.

If holding for a short period, keep in a preheated 200°F (95°C) oven on a rack set over a sheet pan to maintain crispness for up to 15 minutes; do not stack.