Fried Cheese Curds
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Irregular fresh curds give the light batter edges to grip, and those edges fry into small crisp ridges.
Read more
Cubes cut from aged cheddar or mozzarella melt differently and will not behave the same way. A short chill in the freezer buys the shell time to set, but it does not make a long fry safe; leave them in too long and the cheese breaks through. The coating cools to the touch well before the molten center does.
Ingredients
Instructions
- 1
Separate curds into roughly 2 cm pieces and pat dry.
Spread on a tray and chill in the freezer for 25 minutes without freezing solid.
- 2
Reserve 20 g flour on a plate.
Mix the remaining 100 g with baking powder, garlic and paprika, then stir in egg and sparkling water to make a batter that lightly coats a spoon.
- 3
Heat about 4 cm oil to 190°C in a deep pot, below half its height.
Dust cold curds lightly with reserved flour.
- 4
Dip curds in batter, let excess drip away and fry in about 4 batches.
Turn for 2 to 3 minutes until evenly golden; remove immediately if cheese starts escaping.
- 5
Cool on a rack for 3 minutes before serving.
Return oil to 190°C before adding the next batch.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Deep-fried cheese curds
Gardner's Wisconsin Cheese · Checked: 2026-09-26
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