People from Minnesota or Wisconsin will love this deep fried cheese curds recipe of mine. It’s one of their well-known state fair staple foods. I had an opportunity to enjoy them when I was back in Wisconsin, and I just knew I had to recreate these bite sized cheese curds for the kids. But, I didn’t know what kind of cheese they were using so I asked my friend: what are the best cheese for cheese curds? My friend kindly explained that the best cheese for making cheese curds are fresh white cheddar cheese curds.
She also told me how to make cheese curds in great detail, but obviously, I’m not a dairy expert so I didn’t have time to curdle my own cheese at home. That’s why I made these with store bought cheese curds. These cheese curds were a bit firm and had a rubbery texture. First step was letting them “sweat” a little so that it’s easier to coat them with flour, baking powder, and club soda. It was really easy to cover them with my homemade batter.
After that I let it freeze for about an hour so they’re firmer and sturdier when I deep fry them. I used canola oil and filled my pan about 3 inches deep. Deep frying cheese curds were a simple task, just wait for them to turn golden brown and you’re done!
This cheese curd recipe was fun to make, and even better when eating it with my kids. They really enjoyed snacking on these fried cheese curds. I particularly love the ooey gooey cheese every time I bite into them. I even tried dipping it with , and it tasted even better. Feel free to use any dipping sauce you like, but I honestly preferred the tanginess of the ranch blending with the melted cheese inside. It’s a wonderful quick and easy recipe that’s perfect for sharing with a big crowd!
How To Make How To Make Fried Cheese Curds
These homemade cheese curds are breaded and deep fried to perfection. Enjoy these fried cheese curds while they’re hot and oozing with delicious cheese. Serve alongside your favorite choice of dip!
- 1lbcheese curds,at room temperature
- 1½tspbaking powder
- 1cupclub soda
- canola oil,for frying
Let the curds sit at room temperature until they start to “sweat” a little before coating them in flour and freezing them for 60 minutes.
Use the remaining flour and add it to a bowl with the baking powder, salt and club soda, whisking until smooth.
Heat a pot of oil 3 inches deep to 360 degrees F.
Add the cheese curds to the batter using a skimmer to let the excess batter drain before adding them to the hot oil and cooking them for 1 minute until golden brown, stirring them after about 30 seconds.
- Calories: 83.52kcal
- Fat: 2.66g
- Saturated Fat: 0.73g
- Trans Fat: 0.00g
- Monounsaturated Fat: 0.89g
- Polyunsaturated Fat: 0.35g
- Carbohydrates: 9.37g
- Fiber: 0.28g
- Sugar: 1.04g
- Protein: 5.28g
- Cholesterol: 6.43mg
- Sodium: 187.33mg
- Calcium: 76.27mg
- Potassium: 50.88mg
- Iron: 0.22mg
- Vitamin A: 13.99µg
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