Fried Cheese Curds Crispy Golden (Printable)

Golden cheese curds coated in seasoned batter and fried for a crunchy snack. Best enjoyed hot.

# What You Need:

→ Cheese

01 - 1 lb cheese curds, preferably white cheddar

→ Batter

02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1/2 cup whole milk
05 - 2/3 cup cornstarch
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon smoked paprika
09 - 1 teaspoon kosher salt
10 - 1/4 teaspoon ground black pepper

→ For Frying

11 - 4 cups vegetable oil, for deep frying

→ Serving (optional)

12 - Ranch dressing or marinara sauce

# How to Make It:

01 - Pat cheese curds dry thoroughly using paper towels and set aside.
02 - In a shallow bowl, blend all-purpose flour, garlic powder, onion powder, smoked paprika, kosher salt, and ground black pepper until evenly combined.
03 - Whisk together eggs and whole milk in a separate bowl until fully homogenized.
04 - Pour cornstarch into a third shallow bowl for dredging.
05 - Coat each cheese curd first in cornstarch, then dip into the egg mixture, and finally roll in the seasoned flour mixture to ensure even coverage.
06 - Place prepared cheese curds on a plate and freeze for 10 minutes to help prevent cheese leakage during frying.
07 - In a deep fryer or heavy-bottomed pot, heat vegetable oil to 350°F (180°C), using a thermometer to monitor the temperature.
08 - Working in batches, fry the chilled cheese curds for 1 to 2 minutes until golden brown. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
09 - Serve hot immediately, accompanied by ranch dressing or marinara sauce if desired.

# Expert Suggestions:

01 -
  • Ready in under a half hour
  • Uses simple pantry staples and just one cheese
  • Crispy outside with gooey melty centers every time you make them
  • Great appetizer or sharing snack for any occasion
02 -
  • Cheese curds offer delicious protein and calcium
  • Battered curds freeze well before or after frying for later
  • You can double coat for extra crunch
03 -
  • Do not skip the chilling step as it keeps the cheese where it should be
  • Use a thermometer for consistent oil temperature to avoid soggy or burst curds
  • Try double-dipping for a teasingly thick shell and extra crunch
  • Shake off excess flour and cornstarch so your crust stays light and not heavy
  • Serve immediately for the best stretchy cheese experience

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