Cheese Curds Recipe

Prep and set up

Remove cheese curds from the fridge and pat them dry with paper towels. Place a wire rack over a baking sheet and set aside. Set up a dredging station with three shallow bowls: bowl 1 for flour mixture, bowl 2 for batter, bowl 3 for panko.

Make flour mixture

In bowl 1 combine all-purpose flour, cornstarch, baking powder, 1/4 tsp salt (from the ingredient amount), black pepper, paprika, and garlic powder. Whisk to combine.

Make batter

In bowl 2 whisk the egg lightly, then add cold milk and cold sparkling water. Slowly whisk in 1/2 cup of the flour mixture until the batter is smooth but still fairly thick—adjust with a tablespoon of flour or sparkling water if too thin or thick. The cold sparkling water gives a light, crisp coating.

Prepare panko

Place panko breadcrumbs in bowl 3. For extra crispness you can pulse panko once in a food processor to create smaller pieces (optional).

Dredge the curds

One by one: lightly toss each cheese curd in the remaining flour mixture to coat, shake off excess, dip into the batter allowing excess to drip back into the bowl, then press into the panko to coat completely. Place coated curds on the wire rack. If coating several batches, refrigerate coated curds 10–15 minutes to help coating adhere and prevent melting during frying.

Heat the oil

Pour vegetable oil into a heavy, deep skillet or Dutch oven to a depth of about 1–1.5 inches (about 2 cups). Heat over medium-high until oil reaches 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test by dropping a small piece of bread into the oil — it should brown in about 60 seconds.

Fry the curds

Fry the cheese curds in small batches (4–6 at a time depending on pan size) for 1.5–2 minutes, turning once with a slotted spoon, until golden brown and crisp. Avoid overcrowding the pan to keep oil temperature steady. If the coating browns too quickly, reduce heat slightly. Use a slotted spoon or spider to transfer fried curds to the wire rack to drain.

Rest

Let fried curds rest on the rack for 1–2 minutes — this helps the interior finish melting slightly while the coating stays crisp. Serve immediately while hot and gooey.

Seasoning finish

Optionally sprinkle a pinch of flaky sea salt over the curds right after frying for extra flavor.

In a small bowl whisk together mayonnaise, sour cream, and buttermilk until smooth.

Add dried dill, dried parsley, onion powder, garlic powder, white vinegar, salt, black pepper, and sugar. Whisk to combine and taste; adjust salt or vinegar to preference.

Chill the sauce for at least 15 minutes to let flavors meld. The sauce can be made up to 24 hours ahead and stored covered in the refrigerator. Stir before serving alongside the hot cheese curds.