SnackAppetizer

Fried Cheese Curds

Name: Fried Cheese Curds
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 450 g fresh cheese curds chilled; 1 cup all-purpose flour; 2 pcs egg beaten; 2 tbsp milk; 1 cup bread crumb panko; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp paprika; 0.5 tsp salt; 0.25 tsp black pepper ground; 4 cup vegetable oil

These crispy fried cheese curds are a delightful and savory snack, perfect for sharing. A light breading encases soft, melt-in-your-mouth cheese, offering a satisfying texture contrast. They are quick to prepare and a guaranteed crowd-pleaser.

An original recipe by Forkin

Total time: 25 min
Serves: 4
Difficulty: Medium

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

450 gfresh cheese curds, chilled
1 cupall-purpose flour
2 pcsegg, beaten
2 tbspmilk
1 cupbread crumb, panko
0.5 tspgarlic powder
0.5 tsponion powder
0.25 tsppaprika
0.5 tspsalt
0.25 tspblack pepper, ground
4 cupvegetable oil

Equipment

deep-fry thermometer · slotted spoon · paper towels · large pot · wire rack · whisk · shallow dishes

The method

Step by step

1
Set up a breading station with three shallow dishes.
About 1 min
Cook’s note: Use pie plates or wide bowls for easier coating.
2
In the first dish, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper; mix well.
About 1 min
3
In the second dish, whisk together the eggs and milk.
4
In the third dish, place the bread crumbs.
5
Working in small batches, dredge each cheese curd first in the seasoned flour, ensuring it's fully coated.
About 5 min
Cook’s note: Shake off any excess flour.
6
Next, dip the floured curd into the egg mixture, letting any extra drip off.
7
Finally, roll the curd in the bread crumbs, pressing gently to make sure the crumbs adhere.
Cook’s note: Ensure a thick, even coating for extra crispiness.
8
Place the breaded cheese curds on a plate or baking sheet as you finish them, and refrigerate for at least 15 minutes to help the coating set.
About 15 min
Cook’s note: Chilling prevents the cheese from melting too quickly during frying.
9
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil to 175°C (350°F).
About 3 min
Cook’s note: Use a deep-fry thermometer to monitor the oil temperature accurately.
10
Carefully add a few breaded cheese curds to the hot oil, being careful not to overcrowd the pot.
About 2 min
Cook’s note: Frying in batches ensures the oil temperature doesn't drop too much.
11
Fry for 2-3 minutes, or until golden brown and crispy, turning occasionally.
About 3 min
Cook’s note: They cook quickly, so watch them closely!
12
Using a slotted spoon, remove the fried cheese curds and place them on a wire rack lined with paper towels to drain excess oil.
About 1 min
Cook’s note: Serve immediately for the best texture.
13
Repeat with the remaining cheese curds.
About 4 min

Keep it good

Storage

Leftover fried cheese curds can be stored in an airtight container in the refrigerator.

Reheating

Reheat in an oven or air fryer at 180°C (350°F) until warmed through and crispy.