Cheese Curds Recipe

Optional soak

If your curds are very salty, place cheese curds in a bowl and cover with buttermilk for 15 minutes, then drain and pat dry with paper towels. Otherwise skip this step.

Prepare dredge station: in a shallow bowl or plate, whisk together all-purpose flour, cornmeal, baking powder, salt, black pepper, and smoked paprika until evenly combined.

In a separate medium bowl, whisk the egg lightly, then add cold sparkling water (or cold beer) and whisk until blended. The batter should be slightly thick but pourable; if too thick, add up to 2 tablespoons more cold liquid.

Heat the oil: pour vegetable oil into a deep, heavy-bottomed saucepan or deep fryer to a depth of about 2 inches. Heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately.

Dredge each cheese curd: toss cheese curds lightly in the dry flour-cornmeal mix to coat. Shake off excess. Dip each curd into the wet batter to fully coat, then return to the dry mix for a second light coating (this double coat helps create a crunchy crust).

Fry in batches: carefully add battered curds to the hot oil in small batches (6–8 pieces depending on pot size) to avoid lowering the oil temperature. Fry, turning occasionally, until golden brown and crisp, about 1.5–2.5 minutes.

Remove and drain: using a slotted spoon or spider, transfer fried curds to a wire rack set over a baking sheet or paper towels. Lightly season with a pinch of salt while still hot.

Keep warm and serve: if frying multiple batches, keep finished curds in a 200°F (95°C) oven on the wire rack to stay crisp. Sprinkle with chopped parsley and serve with lemon wedges for brightness.

Combine sauce ingredients: in a small bowl mix mayonnaise, grainy Dijon, hot sauce, honey, lemon juice, and salt until smooth. Taste and adjust seasoning—add more hot sauce for heat or honey for sweetness.

Chill or serve: refrigerate for at least 10 minutes to let flavors meld. Serve alongside hot cheese curds for dipping.