Cheese Curbs Recipe

Prepare batter

Grate the cheddar and mozzarella finely and toss together in a bowl. In a separate medium bowl whisk the cold whole milk and 1 large egg until blended. Add 3 tablespoons flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, and 1 teaspoon ground black pepper. Whisk until smooth and slightly thickened. Fold the grated cheeses into the batter until evenly coated. The mixture should be thick and cohesive but scoopable; if too loose, add up to 1 tablespoon more flour.

Form curbs

Using two spoons or an ice cream scoop (1.5–2 tablespoon size), portion the cheese mixture into mounds about 1.5–2 inches wide directly onto a parchment-lined tray. Press each mound lightly to compact; they will hold shape better if chilled briefly. Place the tray in the refrigerator for 20–30 minutes to firm up the cheese mounds.

Set up dredging station

While the cheese mounds chill, set up three shallow bowls: bowl 1 - 1/2 cup flour; bowl 2 - 2 beaten eggs; bowl 3 - combine 1 cup panko, 1/2 cup fine breadcrumbs, 1/4 cup grated Parmesan (optional), 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix bowl 3 thoroughly so the dry seasonings are evenly distributed.

Dredge curbs

Remove cheese mounds from refrigerator. Working quickly, dredge each mound first in the 1/2 cup flour, shaking off excess; then dip into the beaten eggs, letting excess drip off; finally press firmly into the breadcrumb mixture to coat thoroughly on all sides. For a stronger shell, repeat egg and panko coating once more. Place coated curbs on a clean tray and return to refrigerator for another 10 minutes to set.

Heat oil

Pour 3–4 cups neutral oil into a medium heavy-bottomed pot or deep skillet to create a 1.5–2 inch oil depth. Clip a thermometer to the pot and heat oil 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 45–60 seconds.

Fry curbs

Working in small batches (3–4 pieces at a time, do not overcrowd), gently lower the coated cheese curbs into the hot oil. Fry for about 1.5–2.5 minutes, turning once, until the coating is golden brown and crisp. The internal cheese should be melted and the exterior set — avoid frying too long to prevent excessive leakage. Use a slotted spoon to transfer fried curbs to a wire rack set over a tray or to paper towels to drain briefly. If oil temperature drops below 320°F/160°C, allow it to return to 350°F before next batch.

Make ahead / oven finish (optional)

If you prefer to reduce splatter or make in advance, you can bake the dredged curbs at 400°F (205°C) for 10–12 minutes until golden and cheese is melted; flip once halfway. They will brown less than the fried version but are a good alternative.

Transfer fried Cheese Curbs to a serving platter. Sprinkle chopped fresh parsley over the top and serve with lemon wedges and marinara or ranch dipping sauce on the side. Serve immediately while hot and gooey; yields about 12–14 curbs depending on portion size.

Storage: Keep leftover fried curbs in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F (190°C) oven for 6–8 minutes to crisp the exterior and re-melt the interior.