Cheese Curds Recipe

Prepare ingredients

Pat the cheese curds dry with paper towels to remove surface moisture. Place the flour, cornstarch, baking powder, salt, and black pepper in a shallow bowl and whisk to combine.

Make batter

In a separate bowl, whisk the egg lightly, then add the cold beer (or sparkling water). Slowly pour the wet mixture into the dry ingredients while whisking until you have a smooth, slightly thick batter that will coat the back of a spoon. If batter is too thick, add up to 2 tablespoons more liquid; if too thin, add a tablespoon of flour. Chill batter in the fridge for 10 minutes to ensure it's cold.

Prepare coating station

Place the Panko breadcrumbs and grated Parmesan in a shallow wide bowl and stir to combine. Line a tray with parchment and set next to your batter and a small bowl of flour for dredging.

Coat curds

Lightly dust each cheese curd in the small bowl of flour (this helps the batter stick). Dip each floured curd into the chilled batter, letting excess drip off, then roll immediately in the Panko-Parmesan mixture to fully coat. Place coated curds on the prepared tray in a single layer. Repeat until all curds are coated.

Heat oil

In a medium heavy-bottomed pot or deep fryer, pour enough vegetable oil to reach a depth of about 2 inches (about 2 cups for a small pot). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter: it should sizzle and begin to brown within 30–45 seconds.

Fry curds

Working in batches (do not overcrowd), carefully lower 6–8 coated cheese curds into the hot oil using a slotted spoon or spider. Fry 1.5–2.5 minutes, turning once, until the exterior is golden brown and crisp. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Keep finished batches warm in a 200°F (95°C) oven while you fry the rest.

Warm marinara

Warm the marinara sauce gently in a small saucepan over low heat or in the microwave until just heated through. Stir occasionally to prevent scorching.

Prepare Camphouse salad

If using a prepared Camphouse salad, toss it gently to fluff. If substituting, combine shredded lettuce, thinly sliced radish and carrot, and lightly dress to taste with a small drizzle of olive oil and a pinch of salt (dressing should be minimal so it doesn't make the curds soggy). Add lemon zest and chopped parsley if using.

Assemble and serve

Spoon a small puddle of warm marinara onto serving plates or a communal platter. Arrange the fried cheese curds on top of or beside the marinara. Scatter the Camphouse salad over the curds, then finish with a generous dusting of extra grated Parmesan and a sprinkle of chopped parsley. Serve immediately while curds are hot and gooey inside. Provide extra marinara for dipping on the side.