Deep Fried Cheese Curds Recipe

Cheese curds: Small chunks of fresh cheese that melt perfectly inside the batter.

All-purpose flour: The base for the batter that helps create a crispy coating.

Baking powder: Makes the batter light and airy when fried.

Salt: Adds flavor to the batter.

Cold beer: Gives the batter a bubbly texture and a slight flavor boost.

Beaten egg: Helps bind the batter ingredients together.

Vegetable oil: Used for frying the cheese curds until golden and crispy.

One of the trickiest parts of making deep fried cheese curds is getting the batter just right so it sticks well and fries up crispy. Here’s a simple way to coat your cheese curds without making a mess or losing the batter in the oil.

First, make sure your batter is smooth and a little thick but still runny enough to drip off slowly. When you dip each cheese curd into the batter, hold it over the bowl for a second or two so the extra batter can drip off. This helps avoid big clumps of batter that can burn or fall apart in the hot oil.

Next, gently lower the coated cheese curds into the hot oil using a slotted spoon or tongs. Don’t just drop them in from high up—that can splash and make a mess or cause burns. Lowering them slowly keeps things safer and helps the batter stay on the cheese curds.

Why does this matter? When the batter is the right thickness and you drip off the extra, the fried cheese curds come out golden and crispy instead of soggy or greasy. Plus, lowering them carefully means your kitchen stays cleaner and you don’t lose any tasty bites to the bottom of the pan.

I remember the first time I tried this, I dunked the cheese curds too fast and ended up with a big splash of hot oil and a clumpy mess of batter in the pan. Now, I always take a moment to drip off the extra and lower them gently—it makes frying so much easier and more fun!

• cheese curds - Substitute with mozzarella sticks: Mozzarella sticks have a similar texture and melt well when fried, making them a good alternative.

• all-purpose flour - Substitute with rice flour: Rice flour creates a lighter, crispier batter and is also gluten-free.

• baking powder - Substitute with club soda: Club soda can provide the same leavening effect, making the batter light and airy.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor and an umami depth to the batter.

• cold beer - Substitute with sparkling water: Sparkling water can provide the same carbonation, making the batter light and crispy without the alcohol.

• beaten egg - Substitute with buttermilk: Buttermilk can help bind the batter and adds a slight tanginess.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for deep frying.

• Allow the cheese curds to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled curds in an airtight container. For best results, use a container that minimizes air exposure.
• If you plan to consume them within a day or two, store the container in the refrigerator. This keeps the cheese curds fresh and maintains their texture.
• For longer storage, consider freezing. Lay the curds out on a baking sheet in a single layer and place them in the freezer until they are solid. This prevents them from sticking together.
• Once frozen, transfer the curds to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen curds on a baking sheet lined with parchment paper.
• Bake for 10-15 minutes, or until they are heated through and crispy. Alternatively, you can reheat them in an air fryer for a few minutes at 375°F (190°C) for a quicker option.
• Avoid microwaving as it can make the cheese curds rubbery and less enjoyable.
• Serve immediately after reheating to enjoy the best texture and flavor.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the cheese curds on a baking sheet lined with parchment paper.
  3. Bake for about 5-7 minutes until they are heated through and crispy.
  4. For extra crispiness, you can broil them for an additional 1-2 minutes, but keep a close eye to avoid burning.

• Air Fryer Method:

  1. Preheat your air fryer to 375°F (190°C).
  2. Arrange the cheese curds in a single layer in the air fryer basket.
  3. Air fry for 3-5 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for desired crispiness and serve immediately.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Place the cheese curds in the skillet, making sure they are not overcrowded.
  4. Cook for 2-3 minutes on each side until they are heated through and crispy.
  5. Remove from the skillet and drain on paper towels before serving.

• Microwave Method (Least Recommended):

  1. Place the cheese curds on a microwave-safe plate lined with a paper towel.
  2. Microwave on medium power for 20-30 seconds.
  3. Check if they are heated through; if not, continue in 10-second intervals.
  4. Note: This method may result in less crispy cheese curds compared to other methods.

• Deep fryer: A specialized appliance designed to maintain a consistent temperature for frying, ensuring even cooking and crispiness.

• Large saucepan: An alternative to a deep fryer, this can be used for frying if you don't have a deep fryer available.

• Mixing bowl: Used to combine the dry and wet ingredients to create the batter for the cheese curds.

• Whisk: Essential for mixing the batter ingredients together until smooth.

• Slotted spoon: Ideal for removing the fried cheese curds from the hot oil while allowing excess oil to drain off.

• Paper towels: Used to drain the fried cheese curds, removing excess oil and keeping them crispy.

• Thermometer: Useful for checking the oil temperature to ensure it reaches and maintains 375°F (190°C) for optimal frying.

• Tongs: Handy for handling the cheese curds, especially when dipping them into the batter and placing them into the hot oil.

Prepare ingredients in advance: Measure and mix flour, baking powder, and salt ahead of time to streamline the process.

Use preheated oil: Ensure the oil is at the correct temperature before you start frying to save time and achieve perfect results.

Batch frying: Fry multiple cheese curds at once to reduce overall cooking time.

Dry cheese curds: Pat the cheese curds dry with paper towels before dipping them in batter to ensure the batter sticks well and fries evenly.