White Cheddar Cheese Curds Recipe
Served with our homemade pizza sauce
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Ingredients
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Cheese Curds
Pizza Dipping Sauce
Method
Cheese Curds
- 1
Prepare dredging stations
Place the 3 tbs all-purpose flour mixed with 2 tbs cornstarch and 0.5 tsp garlic powder and 0.5 tsp black pepper and 1 tsp salt in a shallow bowl and whisk to combine. In a second shallow bowl, beat the large egg with 3 tbs cold sparkling water until smooth to make the wet batter. In a third shallow bowl combine 3 tbs panko and 2 tbs fine breadcrumbs.
- 2
Coat the curds
Working with a few curds at a time, toss the white cheddar cheese curds in the flour mixture to coat completely, shaking off excess. Dip coated curds into the egg-sparkling water batter, then press into the breadcrumb mixture to fully encrust. For an extra-crisp double coat, return each breadcrumbed curd briefly to the egg wash and then to breadcrumbs again.
- 3
Chill to set
Place the coated curds on a small baking sheet or plate and freeze or chill in the refrigerator for 10–15 minutes. This helps the coating adhere and reduces cheese leakage during frying.
- 4
Heat oil
Pour about 1 cup vegetable oil into a heavy skillet or medium saucepan to a depth of approximately 1 inch. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test by dipping the end of a wooden spoon — bubbles should form steadily around it.
- 5
Fry the curds
Fry the chilled, coated curds in batches (do not overcrowd) for 45–60 seconds per side, turning as needed, until golden brown and crisp. Remove with a slotted spoon to a paper-towel-lined plate. If you used smaller curds, reduce frying time to avoid excessive melting. Let rest 1–2 minutes so coating firms.
- 6
Finish and season
While still hot, sprinkle a light pinch of salt over the curds to taste. Serve immediately with the pizza dipping sauce.
Pizza Dipping Sauce
- 7
Sauté garlic
In a small saucepan, warm 1 tbs olive oil over medium heat. Add the minced garlic and sauté 30 seconds until fragrant but not browned.
- 8
Simmer sauce
Add 1 cup crushed tomatoes and 1 tbs tomato paste to the pan. Stir in 0.5 tsp dried oregano, 0.5 tsp dried basil, 0.5 tsp sugar, 0.25 tsp red pepper flakes, 0.5 tsp salt and 0.25 tsp black pepper. Bring to a gentle simmer and cook 6–8 minutes, stirring occasionally, to meld flavors. If the sauce seems too thick, stir in up to 2 tbs water to reach desired dipping consistency.
- 9
Adjust and serve
Taste and adjust seasoning as needed (more salt, sugar or red pepper flakes). Remove from heat and transfer to a small bowl for serving alongside the hot white cheddar curds.