If you’ve only had fried cheese curds at the state fair or a restaurant, let me put you on game, you can make them right at home, and they’ll taste even better. Golden, crunchy on the outside, with that cheesy stretch we all fight over. I don’t mess with wet batters that slide off and make a greasy mess. My method keeps the curds light, crispy, and addictive. And trust me, I’ve tested this recipe enough times to know it always delivers that perfect crunch.
You will love these with some of my Southern Fried Chicken and Southern Fried Pork Chops. Classic fried food favorites!
Fried Cheese Curd Ingredients
- Cheese Curds: Some larger chains carry them in the specialty cheese section or near fresh mozzarella. They’re hit or miss depending on where you live. I use the Happy Family brand I found at Aldi.
- Flour
- Eggs
- Breadcrumbs
- Smoked Paprika, Garlic Powder, and Onion Powder (add some cayenne pepper if you like it spicy!)
- Canola or Vegetable Oil
What Are Cheese Curds
Cheese curds are basically cheddar before it grows up, little baby chunks of cheese that never made it to the block stage. And when they’re really fresh? They squeak against your teeth when you bite them. Yes, squeak, it’s a whole thing.
In the Midwest, cheese curds are a way of life. Folks snack on them straight from the bag, toss them in seasonings, or fry them until they’re golden, crunchy, and impossible to stop eating. Ever had poutine? Those gooey bites of cheese on top of the fries and gravy, that’s cheese curds doing what they do best.
Why I’m Not Using a Wet Batter
Listen, I love a good wet batter on onion rings or fish, but when it comes to cheese curds, that’s a setup for disappointment. Wet batters can get heavy, slide right off the curds, and make a greasy mess in the oil. Nobody wants soggy cheese bombs.
Instead, I stick to a simple flour, egg, breadcrumb situation. It gives you that light, craggy crunch without smothering the cheese. The coating sticks, the cheese stays where it belongs, and you still get that stretchy, melty pull when you bite in. It’s easier, less messy, and the results? Chef’s kiss.
If you think a wet batter recipe will give you more authentic Wisconsin cheese curds, feel free to use a recipe that utilizes it.
How to Make Fried Cheese Curds
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
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- Prep the curds. Pat your cheese curds dry with paper towels. This helps the coating stick and keeps the oil from popping too much.
- Make the seasoned flour. In a plastic or paper bag, combine flour with smoked paprika, onion powder, garlic powder, cayenne (optional), salt, and pepper.
- Whip up the egg wash. In another bowl, beat the eggs until smooth.
- Coat the curds. Dip the cheese curds into the egg wash, then toss it in the seasoned flour until fully coated.
- Allow the breaded cheese curds to rest. Allow the curds to rest for 10 minutes before frying. This ensures the breading adheres to them.
- Heat the oil. Pour canola or vegetable oil into a deep skillet or heavy-bottomed pot until it’s about 2 inches deep. Heat to 350 degrees. Use a thermometer.
- Fry in batches. Carefully drop a handful of curds into the hot oil. Don’t overcrowd the pan, that cools down the oil and makes them greasy. Fry for 2-3 minutes, or until golden brown and crispy. Don't over-fry them, you will lose all of your cheese.
- Drain and serve. Use a slotted spoon to move the fried curds to a wire rack (not paper towels, which make them soggy). Serve hot with ranch, marinara, or your favorite dipping sauce.
Fried Cheese Curds Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 16 oz cheese curds
- ¾ cup all-purpose flour
- 2 eggs Beaten
- ¾ cups breadcrumbs
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper Optional for spicy
- salt and pepper to taste
- cooking oil for frying I use canola oil; enough oil for 1-2 inches deep in the pan.
Instructions
- Pat your cheese curds dry with paper towels. This helps the coating stick and keeps the oil from popping too much.
- In a plastic or paper bag, combine flour with smoked paprika, onion powder, garlic powder, cayenne (optional), salt, and pepper.
- In another bowl, beat the eggs until smooth.
- Dip the cheese curds into the egg wash, then toss it in the seasoned flour until fully coated.
- Allow the curds to rest for 10 minutes before frying. This ensures the breading adheres to them.
- Pour canola or vegetable oil into a deep skillet or heavy-bottomed pot until it’s about 2 inches deep. Heat to 350 degrees. Use a thermometer.
- Fry in batches. Carefully drop a handful of curds into the hot oil. Don’t overcrowd the pan, that cools down the oil and makes them greasy. Fry for 2-3 minutes, or until golden brown and crispy. Don't over-fry them, you will lose all of your cheese.
- Use a slotted spoon to move the fried curds to a wire rack (not paper towels, which make them soggy). Serve hot with ranch, marinara, or your favorite dipping sauce.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Fresh white or yellow cheddar curds are the most common and give you that classic squeaky bite. The fresher the curds, the better the flavor and melt.
Use a neutral, high-heat oil like canola, vegetable, or peanut oil. They let the cheese flavor shine without leaving an oily aftertaste.
Drain them on a wire rack, not paper towels. Paper towels trap steam and make the breading soggy. A rack keeps them crisp and golden.
Usually it’s because the cheese curds weren’t dried well before dredging, or the oil wasn’t hot enough. Pat them dry, dip in egg, coat in flour or breadcrumbs, and make sure your oil is around 350°F.
They’re best fresh, but you can reheat them in an air fryer or hot oven to bring back some crunch. Skip the microwave, it’ll just make them chewy.
Yes! The air fryer works great and gives you crunch without the oil. Baking works too, but won’t get quite as crispy. Air fry at 350 degrees for 4-6 minutes until crispy.
Ranch is the classic. But they’re also amazing with marinara, chipotle mayo, honey mustard, or even hot sauce.
Keep them in the fridge in an airtight container for up to 3 days. Reheat in the air fryer or oven so they crisp back up.
Pair With These Recipes
Side dishes like fried green tomatoes, seafood stuffed mushrooms, and Hawaiian Roll cheeseburger sliders work great. Main dishes like Crispy Fried Shrimp and Turkey Chops will go hand in hand.
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