Cheese Curds
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.
Servings: 4 servings
Calories: 857kcal
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.
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
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
