Fried Cheese Curds Recipe

Dry & Wet Stations

Place the all-purpose flour and cornstarch in a shallow bowl and whisk together with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon paprika. In a second shallow bowl, beat the 2 large eggs with 1/4 cup whole milk until blended. In a third shallow bowl combine the breadcrumbs with the remaining 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, and a pinch of salt and pepper. Arrange the bowls in order: flour mix, egg wash, breadcrumbs.

Pat the cheese curds dry on paper towels to remove surface moisture; excess moisture prevents a crisp coating. If curds are very large, cut into bite-sized pieces (about 1 inch). Chill the curds on a tray in the refrigerator for 10–15 minutes to firm them slightly — this helps prevent melting too quickly during frying.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the diced onion and sauté until translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant (do not brown).

Stir in the tomato paste and cook 30 seconds to develop flavor. Add crushed tomatoes, dried oregano, dried basil, sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes if using. Bring to a gentle simmer, then reduce heat to low and simmer, uncovered, 12–15 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning.

Keep warm over very low heat while frying the curds. If sauce thickens too much, stir in a tablespoon of water to reach desired consistency.

Working in small batches (6–8 curds at a time), dredge each chilled curd first in the flour-cornstarch mixture, shaking off excess. Next, dip into the egg wash, letting excess drip back into the bowl. Finally press into the breadcrumb mixture to coat thoroughly. For an extra-crisp double coating, return the breaded curd to the egg wash and breadcrumbs a second time.

Place breaded curds on a wire rack set over a baking sheet. Allow them to rest 5–10 minutes — this helps the coating adhere and reduces loss of coating in the oil.

Pour oil into a heavy, deep skillet or Dutch oven to a depth of about 1 1/2 inches (about 3–4 cups depending on vessel). Heat oil over medium-high to reach 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and brown in about 30–45 seconds.

Fry the breaded curds in small batches (6–8 pieces) for 1.5–2 minutes, turning as needed, until golden brown and crisp. Do not overcrowd the pan or the oil temperature will drop and the curds will absorb more oil.

Use a slotted spoon to transfer fried curds to a paper-towel-lined baking sheet. Keep warm in a low oven (200°F / 95°C) if frying multiple batches.

Allow fried curds to rest 1 minute before serving; they will be very hot inside. Serve immediately with warm marinara for dipping.

Spoon marinara into a small bowl or ramekin. Arrange the fried cheese curds on a platter. Sprinkle with grated Parmesan and sliced fresh basil if desired. Provide toothpicks or small forks for dipping.