Cheese Curds Recipe
Crispy, melty, savory breaded Wisconsin cheese curds served with marinara and ranch.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheese Curds
Dipping Sauces
Method
Cheese Curds Preparation
- 1
Prepare the Breading Stations
Set up three shallow dishes. In the first dish, add the flour. In the second dish, beat the eggs until well combined. In the third dish, combine the breadcrumbs, salt, black pepper, garlic powder, and paprika.
- 2
Bread the Cheese Curds
Take each cheese curd and first dredge it in the flour, shaking off any excess. Next, dip it into the beaten eggs, ensuring it's completely coated. Finally, roll it in the breadcrumb mixture, pressing gently to adhere. Repeat with all cheese curds.
Frying the Cheese Curds
- 3
Heat the Oil
In a deep skillet or pot, heat the oil over medium-high heat until it reaches 350°F (175°C). You can check the temperature with a kitchen thermometer or by dropping a small piece of breadcrumb in; if it sizzles, it's ready.
- 4
Fry the Cheese Curds
Carefully add the breaded cheese curds to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove the curds and place them on a plate lined with paper towels to drain excess oil.
Serving
- 5
Prepare Dipping Sauces
While the cheese curds are frying, prepare the dipping sauces by placing the marinara sauce and ranch dressing in small bowls.
- 6
Serve
Once all cheese curds are fried, serve them hot with marinara sauce and ranch dressing on the side for dipping.