Crispy Cheese Curds Recipe

Prep curds and dredging stations

Pat the cheddar curds dry with paper towels and place them in a bowl. Set up three shallow bowls or pie plates: 1) flour mixture, 2) wet batter, 3) panko mixture.

Make the flour mixture: in the first shallow bowl combine the all-purpose flour, fine cornmeal, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/4 tsp onion powder. Whisk to combine and break up any lumps.

Make the wet batter: in the second bowl whisk together the buttermilk and the large egg until smooth.

Make the panko mixture: in the third bowl combine the panko breadcrumbs and the grated Parmesan cheese; toss to combine.

Dredge the curds: working in small batches (6–8 curds at a time), lightly toss curds in the flour mixture to coat completely, shaking off excess. Dip each floured curd into the buttermilk-egg mixture, allowing excess to drip off, then press into the panko-Parmesan mixture to fully coat. For an extra-crispy double coat, return each panko-coated curd to the wet batter and then again to the panko mixture.

Chill the coated curds: place the breaded curds on a parchment-lined tray and chill in the refrigerator for 20–30 minutes to set the coating and reduce cheese leakage during frying.

Heat oil: pour vegetable oil into a heavy, deep skillet or Dutch oven to a depth of about 1.5 inches (approximately 1.5–2 cups depending on pot). Heat over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of panko — it should sizzle and brown in about 30–45 seconds.

Fry the curds: fry breaded curds in batches (do not overcrowd) for 1.5–2 minutes, turning once, until evenly golden brown and crisp. Maintain oil temperature close to 350°F; adjust heat as needed.

Drain and rest: using a slotted spoon or spider, transfer fried curds to a wire rack set over a baking sheet or to paper towels to drain. Lightly salt while still hot to taste.

Sauté aromatics: heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build the sauce: add the crushed tomatoes and tomato paste to the pan, stirring to combine. Bring to a gentle simmer, reduce heat to low and simmer for 8–10 minutes to concentrate flavors.

Finish with cream and seasoning: stir in the heavy cream, red pepper flakes, and 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and add up to 1/2 teaspoon sugar if the tomatoes are too acidic. Allow to simmer 2–3 minutes until slightly thickened.

Blend (optional) and finish: for a silky sauce, use an immersion blender to smooth the sauce briefly, or transfer to a blender and purée, then return to the pan. Stir in the chopped fresh basil and remove from heat.

Serve warm or at room temperature alongside the hot cheese curds for dipping.