This Fried Cheese Curds recipe is where cheese reaches its ultimate form! Bite-sized pieces of fresh cheese are battered and deep-fried until crispy for a warm buttery crunch–the perfect crowd-pleasing appetizer, savory snack, or side dish beside your burger.
You’re missing out if you wait for National Cheese Curd Day to roll around on October 15th!
Ingredients
- Cheese curds: You can cut 1 to 1 ½ inch long string cheese sections if you cannot find cheese curds.
- Vegetable oil: Use an oil with a higher smoke point. Other options include avocado oil, canola oil, or peanut oil.
- All purpose flour
- Baking powder
- Onion powder
- Garlic powder
- Kosher salt: You can substitute with sea salt, but keep in mind the crystals are often finer than kosher salt, so you might need to adjust the amount you use.
- Buttermilk: Whole milk can be used instead of buttermilk batter or you can make your own buttermilk by mixing 1 tablespoon of white vinegar or lemon juice woth 1 cup of whole milk. If you prefer a beer-based batter, swap the buttermilk for your favorite beer1
- Egg
- Seasoning (optional): You can add black or white pepper, dill, basil, parsley, or any other seasoning to the batter. Or for a spicy kick, sprinkle in chipotle powder, cajun seasoning, or chili powder.
See the recipe card for full information on ingredients and quantities.
What’s the Best Cheese for Homemade Cheese Curds?
For the tastiest homemade cheese curds, fresh baby cheddar cheese is your best bet. Wisconsin cheddar is classic for its rich flavor, perfect texture, and that iconic squeak that makes cheese curds a true melt-in-your-mouth experience. While you can experiment with other mild cheeses like mozzarella or one with a cheddar-like flavor, nothing beats the classic taste of Wisconsin cheese curds.
How to Make Cheese Curds
- Freeze: Use paper towels to remove the moisture from the cheese curds then place them in the freezer for 10 minutes.
- Make The Batter: Combine the flour, baking powder, and spices in a medium size mixing bowl. Whisk in the buttermilk and egg until smooth.
- Dip And Deep Fry: Dip the frozen cheese curds in the batter, then fry them in the oil for 1 ½ to 2 minutes per side until golden brown.
- Drain: Remove the fried cheese with a slotted spoon and transfer to a paper towel lined baking sheet.
- Serve With Sauce: Serve immediately with ranch dressing or marinara sauce.
Recipe Tips
- Balance The Batter: The key to crispy cheese curds is a well-balanced batter. Make sure the batter is thick enough to coat the curds evenly without being too runny.
- Freeze Before Frying: Freezing the cheese curds first not only helps maintain their shape, but it also keeps them from melting too fast in the middle as the outer batter becomes crispy.
- Test The Temperature: For the crispiest results, make sure your oil is heated to 375°F (190°C). Use a thermometer to ensure the oil is heated to 375°F. If the oil is too hot, the batter may burn; if it’s too cold, the fried cheese curds will become greasy.
- Batch Cook The Cheese Curds: Frying too many curds at once can cause the oil temperature to drop, leading to soggy snacks. Add no more than 8 or 9 to the heated oil at a time.
Proper Storage
- In the Refrigerator: Fresh cheese curds should be stored in an airtight container in the fridge for 2-3 days. To preserve their squeaky texture, you can also wrap them in wax paper before placing them in the container.
- In The Freezer: For longer storage, freeze the cheese curds flat on a baking sheet, then transfer to a freezer-safe bag. They’ll last up to 3 months in the freezer.
- To Reheat: For the best results, reheat cheese curds in an air fryer at 375°F for 3-4 minutes, checking halfway through. This will restore their crispy texture. Alternatively, you can bake them in the oven at 375°F for 5-7 minutes. Avoid using the microwave, as it can make them rubbery.
More Cheesy Recipes
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Cheese Curds
Serves — 4
Don't miss out on a Midwestern delicacy–learn how to make Cheese Curds at home! The best baby cheddar that's battered and deep fried until crispy and golden brown.
Prep Time 10 minutes
Cook Time 10 minutes
Freeze time 10 minutes
Total Time 30 minutes
Ingredients
- 1 pound (2 – 8 ounce packages) cheese curds I used white cheese curds and the Cabot brand
- 3-4 cups vegetable oil
- 1 cup all purpose flour spooned and leveled
- 1½ teaspoon baking powder
- 1 teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 cup cold buttermilk
- 1 large egg room temperature and well beaten
Instructions
- Use paper towels to pat dry the cheese curds, then place in the freezer for 10 minutes.1 pound (2 – 8 ounce packages) cheese curds
- In a 10 inch deep sided skillet over medium high heat, add the vegetable oil. (I used 4 cups due to the depth of my skillet. You need enough oil to completely submerge the cheese curds) Fix a candy or deep-frying thermometer to the side of the skillet. The oil needs to reach 375°F. While the oil is heating, make the batter.3-4 cups vegetable oil
- Add the flour, baking powder, onion and garlic powder and salt to a medium size bowl. Whisk to combine.1 cup all purpose flour, 1½ teaspoon baking powder, 1 teaspoon onion powder, ¼ teaspoon garlic powder, 1 teaspoon kosher salt
- Whisk the buttermilk and beaten egg into the dry ingredients and continue to whisk until smooth and no lumps remain.1 cup cold buttermilk, 1 large egg
- Line a baking sheet with paper towels to transfer the cooked cheese curds to.
- Remove the cheese curds from the freezer.
- Dip the cheese curds in the batter, then carefully add no more than 8 or 9 to the heated oil. (You will need to adjust the oil temperature up/down to keep it at 375°) Fry for 1 ½ to 2 minutes per side, or until golden brown. Use a slotted spoon to remove the fried cheese and transfer to the paper towel baking sheet. Repeat for the remaining cheese curds. Serve immediately.
Jenn’s Notes
Storage :
- In the Refrigerator: Fresh cheese curds should be stored in an airtight container in the fridge for 2-3 days.
- To preserve their squeaky texture, you can also wrap them in wax paper before placing them in the container.
- In The Freezer: For longer storage, freeze the cheese curds flat on a baking sheet, then transfer to a freezer-safe bag. They’ll last up to 3 months in the freezer.
- To Reheat: For the best results, reheat cheese curds in an air fryer at 375°F for 3-4 minutes, checking halfway through. This will restore their crispy texture. Alternatively, you can bake them in the oven at 375°F for 5-7 minutes. Avoid using the microwave, as it can make them rubbery.
- The key to crispy cheese curds is a well-balanced batter. Make sure the batter is thick enough to coat the curds evenly without being too runny.
- Freezing the cheese curds first not only helps maintain their shape, but it also keeps them from melting too fast in the middle as the outer batter becomes crispy.
- For the crispiest results, make sure your oil is heated to 375°F (190°C). Use a thermometer to ensure the oil is heated to 375°F. If the oil is too hot, the batter may burn; if it’s too cold, the fried cheese curds will become greasy.
- Frying too many curds at once can cause the oil temperature to drop, leading to soggy snacks. Add no more than 8 or 9 to the heated oil at a time.
Nutrition Info
Calories: 857kcal | Carbohydrates: 28g | Protein: 35g | Fat: 67g | Saturated Fat: 26g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 169mg | Sodium: 1392mg | Potassium: 288mg | Fiber: 1g | Sugar: 3g | Vitamin A: 159IU | Vitamin C: 0.1mg | Calcium: 957mg | Iron: 2mg
Where do you get cheese curds? I live in Northern California and I can’t find them anywhere.
You can usually find cheese curds at larger grocery stores like Walmart, Kroger, Meijer, and Whole Foods in the specialty cheese section. Local cheese shops and farmers markets are also great places to check. If you’d rather order online, sites like Amazon, Goldbelly, and some Wisconsin creameries ship fresh curds right to your door!