Cheese Curds Recipe

Prepare ingredients

Pat the cheese curds dry with paper towels to remove surface moisture. If some curds are large, cut them into bite-size pieces (about 1 to 1.25 inches). Place curds in the refrigerator while you make the batter to keep them cold.

Make the dry mix

In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper and garlic powder until evenly combined.

Make the batter

In a separate bowl, lightly beat the egg, then whisk in the cold club soda (or very cold water). Pour the wet mixture into the dry mix and stir gently until just combined. The batter should be thick enough to cling to the curds but still fluid — add a splash more cold water if too thick. If using, place the panko breadcrumbs in a shallow bowl for optional double-coating.

Heat the oil

Pour vegetable oil into a heavy pot or deep fryer to a depth of about 2–3 inches (or roughly 1 cup if using a small pot). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a little batter into the oil — it should sizzle and rise to the surface fairly quickly.

Batter and (optional) breadcrumb coat curds

Working in small batches of 6–8 curds to avoid crowding, dip each cold curd into the batter, letting excess drip off briefly. For extra crunch, immediately dredge the battered curd in panko, pressing gently to adhere. Set coated curds on a parchment-lined tray while you finish the rest.

Fry until golden

Carefully lower a few battered curds into the hot oil using a slotted spoon or spider. Fry for about 1.5–2.5 minutes, turning once, until golden brown and puffed. Do not overcrowd the pot. Maintain oil temperature around 325–350°F; reduce heat slightly if the coating browns too quickly.

Drain and keep warm

Use a slotted spoon to transfer fried curds to a wire rack set over a baking sheet or to paper towels to drain. Place the rack in a 200°F (95°C) oven to keep warm while you finish remaining batches. Serve immediately for best gooey texture.

Safety note

Cheese curds will be very hot inside right after frying; allow them to rest 30–60 seconds before eating to avoid burns.

Combine mayonnaise, sour cream and buttermilk in a small bowl and whisk until smooth.

Stir in chopped parsley, chives, dried dill, garlic powder, onion powder, salt and black pepper. Taste and adjust consistency with more buttermilk (1 tsp at a time) or seasoning as desired.

Chill in the refrigerator for at least 15 minutes to let flavors meld. Bring to cool room temperature before serving if desired.

In a small bowl, stir together mayonnaise, minced chipotle peppers, adobo sauce, lime juice, honey and salt until smooth.

Taste and adjust heat by adding more minced chipotle or adobo sauce in 1/4 tsp increments. Chill briefly (10–15 minutes) to let flavors marry.