Print

Fried Cheese Curds Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 2 reviews

This Fried Cheese Curds recipe offers a crispy and golden-brown snack perfect for cheese lovers. Cheese curds are coated in a savory batter made from buttermilk, flour, baking soda, garlic salt, and egg, then fried until perfectly crunchy on the outside and melty inside. Ideal for entertaining or as a delicious appetizer, these fried curds are best enjoyed fresh and hot.

Ingredients

Cheese Curds

  • 2 lbs cheese curds

Batter

  • 1 ½ cups buttermilk
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp garlic salt
  • 1 large egg

Frying

  • 1 ½ quarts oil (vegetable, canola, or peanut oil)

Instructions

  1. Heat the oil: Heat 1 ½ quarts of vegetable, canola, or peanut oil in a deep fryer or heavy-bottomed pot to 375˚F. Use a thermometer to monitor the temperature carefully to ensure even frying.
  2. Prepare the batter: In a mixing bowl, whisk together 1 ½ cups buttermilk, 1 ½ cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons garlic salt, and 1 large egg until a smooth batter forms. Adjust the thickness with additional buttermilk or flour as needed to achieve a consistency that coats the cheese curds well.
  3. Batter the cheese curds: Dip several cheese curds into the batter, ensuring they are fully coated with the mixture.
  4. Fry the cheese curds: Carefully place a few battered cheese curds into the hot oil. Fry them for several seconds until they turn golden brown and the coating is crispy but do not overcrowd the pot to maintain oil temperature.
  5. Drain the fried curds: Remove the fried cheese curds with a slotted spoon or spider and place them on paper towels to drain excess oil.
  6. Serve immediately: Enjoy the fried cheese curds while they are fresh, warm, and crispy for the best flavor and texture.

Notes

  • Maintain oil temperature at 375˚F for optimal frying results and to avoid greasy curds.
  • Adjust batter consistency by adding buttermilk for thinning or flour for thickening as needed.
  • Do not overcrowd the frying vessel; fry in small batches to keep oil temperature steady.
  • Serve immediately for the best texture and flavor as fried cheese curds tend to become soggy if left to sit.
  • Use a high smoke point oil like vegetable, canola, or peanut oil for safer frying.

Find it online: https://bitezly.com/fried-cheese-curds-recipe/