Basket Of Cheese Curds Recipe

Dry and set up stations

Pat the cheddar cheese curds dry with paper towels to remove excess moisture. Arrange three shallow bowls: one with flour, cornstarch, baking powder, salt, pepper, garlic powder and smoked paprika (whisk to combine); one with the beaten egg and cold sparkling water whisked together; and one with panko breadcrumbs.

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread browns in ~45 seconds.

Batter, bread, and double-coat

One at a time, toss a few cheese curds in the seasoned flour mixture to lightly coat. Shake off excess, then dip into the egg-sparkling water mixture to coat completely. Let excess drip off, then press into the panko breadcrumbs to fully cover. For extra crunch and a thicker coating, return the panko-coated curd briefly to the wet batter and then into the panko again for a double coat.

Fry

Carefully lower 4–6 breaded curds into the hot oil, do not overcrowd. Fry for 1.5–2.5 minutes, turning once, until golden brown and crisp. Use a slotted spoon to transfer fried curds to a paper-towel-lined tray to drain. Repeat with remaining curds. Maintain oil temperature around 350°F (175°C) — let oil recover between batches.

If making ahead, keep finished curds in a warm oven at 200°F (95°C) on a rack set over a baking sheet for up to 20 minutes so they remain crisp.

Prepare sauces

Warm the marinara slightly in a small saucepan or microwave for 30–45 seconds. Stir honey mustard and fold in 1 tablespoon of chopped chives; reserve remaining chives for garnish.

Place the fried cheese curds into the paper-lined basket or serving plate. Garnish with chopped parsley and remaining chives. Serve immediately with warmed marinara and honey mustard, and lemon wedges on the side.