Cheese Curds Recipe

Prepare cheese curds

Drain and pat the cheese curds dry with paper towels. If curds are large, cut into bite-sized pieces (about 1-inch). Chill in the refrigerator for 10–15 minutes to firm up — this helps prevent excessive melting during frying.

Make dry mix

In a medium bowl combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, and paprika. Whisk until evenly distributed.

Make batter

In a separate bowl whisk the eggs until frothy. Gradually whisk the cold club soda (or cold water) into the egg mixture, then fold about half of the dry mix into the egg mixture to form a slightly thick, smooth batter. Add additional dry mix as needed to achieve a batter that will coat the curds but still drip slowly (consistency similar to pancake batter). Keep the remaining dry mix in a shallow dish for dredging.

Prepare breadcrumbs

Place the panko breadcrumbs in a separate shallow bowl or plate. Press breadcrumbs lightly to eliminate large clumps so they coat evenly.

Heat the oil in a heavy-bottomed pot or deep fryer to 355°F (180°C). You want enough oil to fully submerge the curds (about 2–3 inches depth). Use a thermometer to maintain temperature — if oil is too hot curds will brown outside and burst; too cool and they will absorb oil.

Batter and breadcrumb the curds: Working in small batches (6–8 curds at a time), toss a few curds in the reserved dry mix to give them a light dusting. Shake off excess. Dip each curd into the batter, allowing excess to drip off, then coat with panko, pressing lightly so crumbs adhere. For extra insurance against leakage, double-dip: return crumb-coated curd to the batter briefly and re-coat with panko.

Fry the curds: Carefully slide breaded curds into the hot oil in a single layer. Fry 6–8 curds at a time to maintain oil temperature. Cook 1.5–2 minutes, turning once, until golden brown and crisp. The internal cheese will soften but should not fully escape if curds are chilled and coating technique is correct.

Drain and season: Using a slotted spoon, transfer fried curds to a wire rack set over a sheet pan or to paper towels to drain. Immediately sprinkle with a light pinch of kosher salt. Let rest 1 minute (keeps crust crisp) before serving.

Keep warm between batches: Place finished batches in a 200°F (95°C) oven on a wire rack to keep warm and crisp while frying remaining curds.

Serve with dipping sauces: Arrange curds on a serving plate with small ramekins of ranch, bleu cheese, beer cheese, gravy, and Top the Spud Dip. Provide napkins and a small fork or toothpicks if desired.

Nashville style (buffalo toss)

If the Nashville style option is requested, after frying and draining, place curds in a large bowl, add 2–3 tablespoons (adjust to taste) of warmed buffalo sauce and gently toss to coat. Return to the warm oven for 30–60 seconds if you want the coating to set, then serve immediately. Charge +$0.75 if applicable.