Cheese Curds Recipe

Prep cheese curds

If using large curds, cut into bite-size pieces (~1 inch). Pat cheese curds dry with paper towels; excess moisture will cause batter to slip off and oil to splatter. Place on a plate in a single layer and chill in the refrigerator for 15–20 minutes to firm up (optional but recommended).

Make seasoned flour

In a shallow bowl combine 0.5 cup all-purpose flour, 0.5 tsp salt, and 0.25 tsp black pepper. Set aside for dredging.

Make batter

In a medium bowl whisk together 1.5 cups all-purpose flour, 0.25 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp paprika. Beat in 1 large egg until slightly incorporated. Gradually whisk in 1 cup very cold club soda or cold beer until the batter is smooth and thick enough to coat the back of a spoon; a few small lumps are fine. If using panko, place 1 cup panko in a shallow dish next to the dredge.

Set up a breading station with the seasoned flour, batter bowl, and (optional) panko bowl. Working in small batches (6–8 curds at a time), lightly dredge chilled curds in the seasoned flour, shaking off excess. Dip each floured curd into the batter, letting excess drip back into the bowl. For extra crunch, press battered curd into panko to coat completely. Place coated curds on a parchment-lined tray and keep chilled while you finish coating the rest.

Heat oil

Pour 3–4 cups oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and brown gently within 45–60 seconds.

Fry curds

Fry the coated curds in small batches so oil temperature remains steady. Carefully lower 6–8 curds into the hot oil and fry until golden brown, about 1.5–2 minutes, turning once so they brown evenly. Do not overcrowd the pot.

Using a slotted spoon or spider, remove curds to a paper towel–lined tray to drain. Fry remaining batches, allowing oil to return to 350°F between batches. If you chilled the coated curds, they will crisp quickly without the cheese leaking out.

While still warm, sprinkle fried curds with a pinch of salt to taste and scatter 1 tbsp finely chopped parsley over them if using.

Serve immediately with your choice of dipping sauces (ranch, marinara, spicy aioli). Provide small bowls for dipping. Note: fried cheese curds are best eaten fresh — they will be crisp on the outside with molten, squeaky cheese inside.