Garlic Bread Cheese Curds Recipe

Prep curds and dry mix

Pat cheese curds dry with paper towels and set on a tray. In a shallow bowl whisk together the all-purpose flour, fine cornmeal, garlic powder, salt, and black pepper.

Make egg wash

In a separate shallow bowl whisk the eggs and milk until combined.

Prepare breadcrumb mix

In a third shallow bowl combine panko breadcrumbs and grated Parmesan cheese; fluff with a fork.

Double-coat the curds

Working in batches of 8–12 curds, toss curds lightly in the flour mixture to coat, shake off excess, dip into the egg wash, then press into the panko-Parmesan mixture to fully coat. For a sturdier crust, repeat the egg wash and panko step once more for a double coating. Place coated curds on a wire rack while you heat the oil.

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or pot to a depth of about 1 to 1.5 inches (about 1½–2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately when dropped in.

Fry curds

Fry coated curds in batches without crowding for 1.5–2 minutes, turning once, until golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. Maintain oil temperature between 330–360°F; adjust heat as needed.

Make garlic butter

While curds drain, melt the unsalted butter in a small saucepan or microwave-safe bowl over low heat. Add minced garlic and cook gently for 30–45 seconds until fragrant but not browned. Remove from heat and stir in chopped parsley, Italian seasoning, and fine sea salt.

Toss fried curds in garlic butter

Place hot fried curds into a large bowl. Pour the warm garlic butter over the curds and gently toss to coat evenly without crushing them. The residual heat will soak in the garlic-butter flavor and create a garlic-bread-like finish on the crust.

Warm sauce

Warm the marinara sauce in a small saucepan over low heat until simmering gently. If using, stir in red pepper flakes for a touch of heat.

Plate and garnish

Arrange the garlic-buttered cheese curds on a platter or individual plates with a small bowl of warm marinara for dipping. Sprinkle sliced fresh basil over the sauce (and a little extra parsley on the curds if desired). Serve immediately so curds remain hot and melty inside.