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Cheese Curds Recipe

Name: Kickback Jack's Durhams CHEESE CURDS Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 cups Wisconsin white cheddar cheese curds; 3 tbs All-purpose flour; 1 tbs Cornstarch; 0.5 tsp Kosher salt; 0.25 tsp Freshly ground black pepper; 1 each Large egg; 2 tbs Whole milk; 0.75 cups Panko breadcrumbs; 0.25 cups Plain dried fine breadcrumbs (optional, for extra adhesion); 2 cups Neutral oil for frying (vegetable or canola); 0.5 cups Mayonnaise; 0.25 cups Sour cream; 2 tbs Buttermilk; 1 tsp Chipotle in adobo, finely chopped; 0.5 tsp Adobo sauce (from the chipotle can); 0.5 tbs Fresh lime juice; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Dried dill or 1 tsp fresh chopped dill; 1 tbs Fresh chives, finely chopped (optional); 0.25 tsp Kosher salt; 0.125 tsp Black pepper; 1 tbs Finely chopped fresh parsley (optional); 2 each Lemon wedges (for serving)

Inspired by Kickback Jack's Durham

Time45m

Serves2

Wisconsin cheese curds that are lightly breaded and fried golden brown. Served with our house-made chipotle ranch.

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Ingredients

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Cheese Curds

1 cups Wisconsin white cheddar cheese curds

3 tbs 00 bread flour

1 tbs Cornstarch

1/2 tsp Kosher salt

1/4 tsp Freshly ground black pepper

1 each Large egg

2 tbs Whole milk

3/4 cups Panko breadcrumbs

1/4 cups Plain dried fine breadcrumbs (optional, for extra adhesion)

2 cups Neutral oil for frying (vegetable or canola)

Chipotle Ranch

1/2 cups Mayonnaise

1/4 cups Sour cream

2 tbs Buttermilk

1 tsp Chipotle in adobo, finely chopped

1/2 tsp Adobo sauce (from the chipotle can)

1/2 tbs Fresh lime juice

1/4 tsp Watkins garlic powder

1/4 tsp Onion powder

1/4 tsp Dried dill or 1 tsp fresh chopped dill

1 tbs Fresh chives, finely chopped (optional)

1/4 tsp Kosher salt

1/8 tsp black pepper

Finishing

1 tbs Finely chopped fresh parsley (optional)

2 each Lemon wedges (for serving)

Method

Chipotle Ranch

In a small bowl combine mayonnaise, sour cream and buttermilk. Whisk until smooth.

Add chopped chipotle, adobo sauce, lime juice, garlic powder, onion powder, and dill. Whisk until evenly incorporated.

Stir in chopped chives (if using). Season with 1/4 tsp kosher salt and 1/8 tsp black pepper; taste and adjust chipotle or salt to preference.

Cover and refrigerate at least 30 minutes to allow flavors to meld. Bring out shortly before frying so it is ready to serve.

Cheese Curds

Prepare dredging station

Place flour and cornstarch in a shallow bowl. Add 1/2 tsp kosher salt and 1/4 tsp black pepper; whisk to combine. In a second shallow bowl whisk the egg and milk until smooth. In a third bowl combine panko and fine breadcrumbs.

Dry the curds

Pat the cheese curds dry with paper towels to remove surface moisture—this helps the coating adhere and prevents splattering.

Coat the curds

Working in small batches of 8–10 curds, toss curds in the flour mixture to lightly coat; shake off excess. Dip each floured curd into the egg wash, allowing excess to drip off, then press into the panko mixture until evenly coated. For a thicker crust, repeat the egg wash and panko step once more.

Chill before frying

Place coated curds on a parchment-lined tray and freeze or refrigerate for at least 15–20 minutes (or up to 1 hour). Chilling helps the coating set so cheese doesn’t leak out quickly when frying.

Heat oil

Pour oil into a deep skillet or saucepan to a depth of about 1–1.5 inches (enough to half-submerge the curds). Heat oil over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test with a small breadcrumb: it should sizzle and brown in about 45–60 seconds.

Fry the curds

Fry the curds in small batches so oil temperature stays steady. Gently lower 6–8 curds into hot oil and fry, turning if needed, until golden brown all over, about 1.5–2 minutes. Do not overcrowd the pan.

Drain

Using a slotted spoon, transfer fried curds to a wire rack set over a baking sheet or paper towels to drain and keep crisp. Sprinkle immediately with a light pinch of kosher salt if desired.

Serve

Serve hot with chilled chipotle ranch on the side, garnish with chopped parsley and lemon wedges. Cheese curds are best served immediately so they remain gooey and crispy.

Finishing

If desired, sprinkle chopped parsley over the fried curds and serve with lemon wedges and the chilled chipotle ranch alongside.