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Crispy Cheese Curds Recipe

Name: McCracken’s Irish Pubs CRISPY CHEESE CURDS Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 16 oz fresh white or yellow cheddar cheese curds; 1 cups cold water; 1 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp baking powder; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp paprika; 0.75 cups ice-cold beer or club soda; 1 count large egg; 1 cups panko breadcrumbs (optional for extra crunch); 48 tbs neutral frying oil (canola, vegetable, or peanut); 2 tbs unsalted butter; 2 tbs all-purpose flour; 1 cups beef broth (preferably low-sodium); 1 tsp Worcestershire sauce; 1 tsp soy sauce; 0.25 tsp black pepper; 0.25 tsp salt; 1 tbs chopped fresh parsley (optional)

Inspired by McCracken’s Irish Pub

Time45m

Serves4

Deep fried cheese curd bites served with a side of brown gravy

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Ingredients

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Cheese Curds

16 oz fresh white or yellow cheddar cheese curds

1 cups cold water

Batter & Breading

1 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Baking powder

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Watkins garlic powder

1/2 tsp Watkins paprika

3/4 cups ice-cold beer or club soda

1 count large egg

1 cups panko breadcrumbs (optional for extra crunch)

For Frying

48 tbs neutral frying oil (canola, vegetable, or peanut)

Brown Gravy (Dipping Sauce)

2 tbs Unsalted butter

2 tbs 00 bread flour

1 cups beef broth (preferably low-sodium)

1 tsp Original Worcestershire Sauce

1 tsp Aged soy sauce

1/4 tsp black pepper

1/4 tsp Celtic sea salt

Finish & Garnish

1 tbs chopped fresh parsley (optional)

Method

Cheese Curds Prep

Dry curds

Pat the cheese curds dry with paper towels to remove excess moisture. If curds are large, cut into bite-sized pieces (about 1 to 1.25 inches). Keep curds cold in the refrigerator until ready to batter.

Chill

Place the cleaned, cut curds on a tray and return to the fridge or a bowl of ice to keep them very cold. Cold cheese helps minimize melting during frying.

Batter & Breading

Dry mix

In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika until evenly combined.

Wet mix

In a separate bowl, whisk the large egg with 3/4 cup ice-cold beer or club soda and 1 cup cold water until smooth. Slowly add the wet mixture to the dry mix and whisk until just combined. The batter should be thick enough to coat the curds but still slightly runny; adjust with a tablespoon of water or flour if needed. Place batter in the refrigerator for 10 minutes to stay cold.

Optional panko coating

If using panko, place 1 cup panko breadcrumbs in a shallow bowl. After dipping curds in batter, press lightly into panko for an extra-crispy shell.

Frying

Heat oil

Pour oil into a deep heavy pot or a deep fryer to a depth of at least 2–3 inches. Heat to 350°F (175°C). If you don't have a thermometer, test with a small dollop of batter — it should sizzle and rise slowly to the surface without browning immediately.

Coat curds

Working in small batches of 8–10 pieces, remove cold curds from the refrigerator. Using a fork or skewer, dip each curd into the chilled batter, letting excess drip off, then (if using) press into panko. Place battered curds on a tray while you maintain oil temperature.

Fry

Gently lower 6–8 battered curds into the oil (do not overcrowd). Fry for 1.5–2.5 minutes, turning gently if necessary, until the exterior is deep golden brown. Because curds can melt quickly, keep frying time short and monitor color closely.

Drain and rest

Using a slotted spoon, transfer fried curds to a wire rack set over a sheet tray or paper towels to drain. Allow to rest 1–2 minutes to set the crust. Keep cooked batches in a warm oven (200°F / 95°C) on the rack to stay crisp while frying remaining curds.

Brown Gravy (Dipping Sauce)

Make roux

In a small saucepan, melt 2 tablespoons unsalted butter over medium heat. Add 2 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture turns a light golden brown and loses its raw flour smell.

Whisk in broth

Slowly whisk in 1 cup beef broth, making sure to break up any lumps. Bring to a gentle simmer while whisking; the gravy will thicken. If too thick, thin with a splash more broth or water to the desired consistency.

Season

Stir in 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, 1/4 teaspoon black pepper and 1/4 teaspoon salt. Taste and adjust seasoning. Keep warm until serving.

Finish & Serve

Arrange the crispy cheese curds on a platter, sprinkle with chopped fresh parsley if using, and serve immediately with warm brown gravy on the side for dipping. Recommend serving within 10 minutes for best texture.