Wisconsin Cheese Curds Recipe
Every Wisconsinite's favorite starter. We like to switch it up though so ask your server what delicious deep-fried cheesy goodness we are serving up this week.
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Ingredients
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Curds
Batter
Breading & Frying
Dipping Sauce (optional)
Method
Curds
Prep curds
If curds are large, cut or tear into bite-sized pieces (about 1 to 1 1/4 inch). Pat dry thoroughly with paper towels to remove surface moisture. Toss with 1/2 tsp salt and 1/4 tsp black pepper to season evenly.
Place seasoned curds in a single layer on a plate and chill in the refrigerator for 20–30 minutes. Chilling firms the curds so they hold shape during battering and frying.
Batter
Make dry mix
In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1/2 tsp garlic powder, and 1/2 tsp paprika until homogenous.
Add liquid
Slowly whisk in 1 cup very cold club soda until smooth and slightly thickened but still pourable. For an extra light batter, keep the soda and a few ice cubes chilled and add soda cold immediately before frying. Do not overmix — a few small lumps are fine.
Breading & Frying
Coat curds
Working in small batches of 6–8 curds so they don’t stick together, first dip each chilled curd into the batter, letting excess drip off, then into the beaten eggs, and finally press into the breadcrumb mixture to fully coat. Place coated curds on the lined tray. For a thicker crust, repeat egg + breadcrumbs once more.
Heat oil
Pour vegetable oil into a heavy-bottomed pot or deep fryer to reach about 2–3 inches depth. Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown within ~45 seconds.
Fry curds
Fry the coated curds in small batches (4–6 at a time, depending on pot size) for 60–90 seconds until golden brown. Do not overcrowd. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Maintain oil temperature around 350°F; adjust heat between batches as needed. Total fry time per batch should be short so curds melt inside but don’t burst the crust.
Finish
Immediately season the hot curds with a light sprinkle of salt. Let rest 1–2 minutes so the crust firms but serve hot to preserve the gooey interior.
Dipping Sauce (optional)
Combine 1/2 cup ranch, 1/4 cup sweet chili sauce and 1 tsp sriracha in a small bowl. Adjust heat or sweetness to taste. Serve alongside the hot cheese curds.