Cheese Curds Recipe

Prep curds

Pat the cheese curds dry with paper towels to remove surface moisture. If curds are very large, cut into bite-size pieces (about 1 to 1 1/4 inches). Lightly toss the curds with 1 tablespoon salted butter and a pinch of salt to coat — this helps flavor and prevents sticking.

Make batter

In a medium bowl, whisk together 1 cup all-purpose flour, cornstarch, baking powder, sugar, 1 teaspoon salt, and 1 teaspoon black pepper until homogenous. In a separate small bowl, beat the egg lightly, then add the cold club soda (or sparkling water) and whisk briefly. Pour the wet mixture into the dry ingredients and whisk until mostly smooth; a few small lumps are fine. The batter should be thick enough to coat but still runny — adjust with an additional tablespoon of club soda or a splash of water if too thick. Keep the batter cold by placing the bowl over an ice bath or in the refrigerator for 10–15 minutes while you heat the oil.

Prepare dredge

Place 1 cup flour in a shallow dish. Toss each buttered curd briefly in the flour to lightly coat; shake off excess. This light dredge helps the batter adhere.

Heat oil

Pour about 3 cups vegetable oil into a heavy-bottomed pot or deep skillet to reach roughly 2 inches deep. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately without browning too fast.

Fry curds

Working in batches (do not overcrowd), dip floured curds into the cold batter to fully coat, letting excess drip off for 3–4 seconds. Carefully lower into the hot oil with a slotted spoon or spider. Fry 2–3 minutes, turning once, until batter is golden brown and puffed. Remove with a slotted spoon and transfer to a wire rack set over a baking sheet or paper towels to drain. Sprinkle a light pinch of salt over the curds while hot. Keep fried batches warm in a 200°F (95°C) oven on the rack while finishing remaining curds.

Make aioli

While curds fry, whisk together 1 cup mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon lemon juice, 1 grated garlic clove, 1 teaspoon honey, 1 teaspoon black pepper, and 1 teaspoon salt in a small bowl until smooth. Taste and adjust seasoning — more lemon for brightness or more honey for balance. Chill until ready to serve.

Arrange the hot cheese curds on a platter, garnish with chopped chives and a lemon wedge if using. Serve immediately with the Dijon aioli for dipping. Enjoy while the curds are warm and squeaky.