Deep-Fried Cheese Curds

Deep-Fried Cheese Curds

For your next casual gathering, eschew the bag of chips. Instead, make these delicious, crispy deep-fried cheese curds for the perfect appetizer. Serve with an assortment of homemade dipping sauces for a real crowd-pleaser.

servings
8

Ingredients










Cooking Instructions

1

Place cheese curds in mesh strainer. Whisk buttermilk and beer in a large, deep bowl. Submerge curds in strainer into buttermilk-beer mixture.


2

Combine flour, baking powder, salt and pepper in a separate large, shallow bowl. 


3

Heat oil in a deep-fat fryer or heavy Dutch oven over medium heat to 375°F. Remove curds from buttermilk-beer mixture; drain well. Dredge curds in flour mixture; gently toss to remove excess flour. Fry curds in oil, in 3-4 batches (do not crowd), for 1-3 minutes on each side or until light golden brown. Drain on paper towels. Serve immediately with dipping sauce if desired.


Recipe Tips:
  • Any brand of Wisconsin cheese curds can be used.
  • For best results, allow oil temperature to return to 375°F between frying each batch.
  • DIY Dipping Sauces: These fried cheese curds are great on their own or served with a tasty dipping sauce. Here are four easy options to try: 
  1. Sriracha Ketchup: 1/2 cup ketchup + 1 to 2 tablespoons Sriracha hot chili sauce
  2. Chipotle Ranch: 1/2 cup prepared ranch dressing + 1 tablespoon chipotle-flavored hot sauce
  3. Honey Mustard Aioli: 1/2 cup mayonnaise + 1/4 cup prepared mustard + 2 tablespoons honey
  4. Lemon Dill Tartar Sauce: 1/2 cup mayonnaise + 1 teaspoon lemon zest + 1/2 teaspoon lemon juice + 1 teaspoon dill pickle relish + 1/2 teaspoon dried dill weed
cheese iconCheesemonger Tip:
Cheese curds are an essential product in the cheesemaking process. They're often pressed to form desired shapes such as a cheese wheel or block. However, curds are a tasty snack all on their own, made even tastier in this recipe through deep frying.

Ingredients










Cooking Instructions

1

Place cheese curds in mesh strainer. Whisk buttermilk and beer in a large, deep bowl. Submerge curds in strainer into buttermilk-beer mixture.


2

Combine flour, baking powder, salt and pepper in a separate large, shallow bowl. 


3

Heat oil in a deep-fat fryer or heavy Dutch oven over medium heat to 375°F. Remove curds from buttermilk-beer mixture; drain well. Dredge curds in flour mixture; gently toss to remove excess flour. Fry curds in oil, in 3-4 batches (do not crowd), for 1-3 minutes on each side or until light golden brown. Drain on paper towels. Serve immediately with dipping sauce if desired.


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