RECIPES

Deep-Fried Cheese Curds

For your next casual gathering, try these delicious, crispy deep-fried cheese curds served with an assortment of dipping sauces for a real crowd-pleaser.

Active Time

40 Minutes

Servings

Ingredients

16 ounces Renard's Cheddar Cheese Curds (1 pound)
1 1/4 cups all-purpose flour, divided
1 quart (4 cups) vegetable oil
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup buttermilk
1/2 cup lager beer
Dipping sauce of choice, optional

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Cheese Curds can be used in this recipe.

Instructions

Line a rimmed baking sheet with parchment paper. Toss cheese curds with 1/4 cup flour in a large bowl, shaking off any extra. Arrange cheese curds in a single layer on prepared pan. Freeze for 1 hour.
Heat vegetable oil in a Dutch oven over medium-high heat or deep-fat fryer to 375°F.
Combine the baking powder, salt, pepper and remaining flour in a large bowl. Whisk in buttermilk and beer until blended.
Dip cheese curds, 4 to 6 curds at a time, into the batter. Fry curds, in batches, in vegetable oil for 1-2 minutes on each side or until light golden brown. (Do not crowd in the pan.) Drain curds on paper towels. Repeat step with remaining curds and batter. Serve cheese curds immediately with sauce if desired.

Recipe Tips

For best results, allow oil temperature to return to 375°F between frying each batch.
DIY Dipping Sauces: These fried cheese curds are great on their own or served with a tasty dipping sauce. Here are four easy options to try:
Sriracha Ketchup: 1/2 cup ketchup + 1 to 2 tablespoons Sriracha hot chili sauce
Chipotle Ranch: 1/2 cup prepared ranch dressing + 1 tablespoon chipotle-flavored hot sauce
Honey Mustard Aioli: 1/2 cup mayonnaise + 1/4 cup prepared mustard + 2 tablespoons honey
Lemon Dill Tartar Sauce: 1/2 cup mayonnaise + 1 teaspoon lemon zest + 1/2 teaspoon lemon juice + 1 teaspoon dill pickle relish + 1/2 teaspoon dried dill weed

Cheesemonger Tip

Cheese curds are an essential part of the cheesemaking process. They're often pressed to form a cheese wheel or block. They're also a delicious snack all on their own, whether fresh or fried.