Fried Cheese Curds Recipe

Prepare curds

Pat the cheese curds dry with paper towels. If curds are very large, cut into bite-size pieces about 1 inch; leave small curds whole. Place on a tray and chill in the refrigerator for 15–20 minutes to firm slightly (this helps reduce melting during frying).

Make batter

In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper until evenly combined. In a separate small bowl beat the egg, then whisk in the cold club soda or beer. Pour the wet mixture into the dry ingredients and whisk gently until just combined; the batter should be thick enough to coat but still slightly loose. If using panko for an extra crunch, place it in a shallow bowl for dredging.

Coat curds

Set up a dredging station: tray with paper towels, shallow bowl of batter, and (optional) bowl with panko. Working in small batches, dip chilled curds into the batter letting excess drip off, then (if using) press into panko to coat. Place coated curds on a tray while you heat the oil.

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (approximately 3–4 cups depending on pot). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small drop of batter into the oil: it should sizzle and rise steadily without burning immediately.

Fry curds in small batches (6–8 pieces depending on pot size) for 1.5–3 minutes, turning occasionally, until golden brown and crisp. Avoid overcrowding which lowers oil temperature. Use a slotted spoon or spider to remove curds and transfer to a paper-towel-lined tray to drain. If cheese starts leaking, you likely need a higher oil temperature or shorter fry time next batch.

Keep fried curds warm in a single layer on a baking sheet in a 200°F (95°C) oven while finishing remaining batches.

Combine raspberries, sugar, and 2 tablespoons water in a small saucepan over medium heat. Stir and bring to a gentle simmer until raspberries break down and sauce becomes saucy, about 5–7 minutes.

Mix the 1 teaspoon cornstarch with a few drops of cold water to make a slurry. Stir the slurry and lemon juice into the simmering raspberries and cook 30–60 seconds more until sauce thickens slightly. Taste and add 1/8 teaspoon salt if desired. Remove from heat and strain through a fine-mesh sieve if you prefer a smooth sauce, or leave seeds for texture. Let cool to warm or room temperature before serving.

Sprinkle chopped parsley over fried curds if using. Serve immediately while hot and squeaky with the house raspberry dipping sauce on the side. Recommend serving with napkins — cheese curds are best eaten right away.