Cheese Curds Recipe
Butterkase, panko, chili salt
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Ingredients
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Cheese and coatings
Seasoning and finishing
Method
Cheese and coatings
Prepare the cheese
Cut the Butterkäse into roughly 1-inch cubes. Aim for uniform size so they cook evenly; you should get about 16–20 pieces from 1 cup cubed (adjust quantities proportionally). Pat cubes dry with paper towels to remove surface moisture.
Make the chili salt
If you don't have pre-made chili salt, combine 1 tablespoon flaky sea salt or kosher salt with 1 teaspoon chile powder (or crushed red pepper) and a pinch of smoked paprika. Mix thoroughly and set aside.
Set up dredging stations
Place the flour in a shallow bowl and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. In a second shallow bowl, beat the eggs until smooth. In a third shallow bowl, combine panko breadcrumbs with the 1 tablespoon chili salt, mixing so the breadcrumbs are evenly coated.
Coat the cheese
Working in small batches, toss the cheese cubes in the seasoned flour to lightly coat, shaking off excess. Dip each floured cube into the beaten eggs, then press into the chili-panko mixture until evenly coated. For an extra-crisp, double-coat: return the panko-coated cube to the egg and then again to the panko. Place coated pieces on a wire rack set over a baking sheet and refrigerate for 15–20 minutes to help the coating adhere.
Frying and finishing
Heat the oil
Pour neutral oil into a deep skillet or medium saucepan to a depth of about 1.5 inches (about 2 cups). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle immediately and brown in about 30–45 seconds.
Fry the curds
Fry the coated Butterkäse cubes in batches (do not overcrowd) for 1.5–2 minutes, turning occasionally, until golden brown and crisp. The goal is to brown the exterior while minimizing time for the interior to melt excessively. Use a slotted spoon to transfer the fried curds to a paper towel–lined plate or wire rack to drain.
Season and serve
While still warm, sprinkle the fried cheese curds lightly with a pinch more chili salt (to taste) and the optional chopped parsley. Serve immediately with your choice of dipping sauce (marinara, ranch, or a spicy aioli).
Cooling and storage note
Fried curds are best eaten immediately. If you must hold them, keep them in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20 minutes. Do not refrigerate after frying, as they will become soggy.