Fried Cheese Curds

As someone who has lived in Wisconsin for most of my life, I love seeing fried cheese curds pop up on restaurant menus in other parts of the country; it makes my little cheesehead heart sing! That said, fried cheese curds made in the heart of America’s Dairyland will forever be the best, especially the ones made at the Wisconsin State Fair. Growing up, I had two food stands at the fair that were always on my to-hit list: First, I had to have a giant cream puff; and second, I had to stop for a basket of Wisconsin fried cheese curds. To this day, this cheesy delicacy remains the No. 1 food at the state fair for me.

The sad part about the fair is that it happens only once a year. Luckily, I’m still based in Wisconsin, so I can make my favorite state fair food at home any time I please thanks to the endless supply of squeaky, farm-fresh cheese curds at my local supermarket.

This battered fried cheese curds recipe is the closest I’ve come to Wisconsin State Fair cheese curds. In fact, these curds may top those. I know, that’s a bold claim, but they’re everything a cheesehead wants in fried cheese curds. They’re crisp, golden, wonderfully salty and oozing with melted gooey cheese in every bite. Pass the ranch (or marinara if that’s more your style), because it’s about to get cheesy!

Fried Cheese Curd Ingredients

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• Cheese curds: To make great Wisconsin fried cheese curds, you’ll need to start with the freshest cheese curds you can find. If you can’t buy them locally, some Wisconsin cheese makers offer online sales and will ship them fresh.
• Flour: All-purpose flour serves as the base for our favorite beer batter. Extra batter can be used to make another Wisconsin classic: a Friday fish fry of battered cod, walleye or perch.
• Baking powder: When added to beer batter, baking powder reacts with the beer to create air bubbles, resulting in a super light, airy and crisp batter that’s truly irresistible.
• Seasoning: No need to get fancy—dashes of salt, pepper and garlic powder offer the perfect amount of seasoning to complement and enhance the flavor of the cheese curds.
• Beer: The only thing Wisconsin loves more than cheese is beer. When you’re cooking with beer to make batter, choose a light lager or pale ale. A beer with a mellow, malty flavor that’s easy on the hops will make the best-tasting batter.
• Egg: Egg works as a binding agent to help hold the batter together and create an even coating on the cheese curds.
• Cornstarch: Dredging the cheese curds through a light coating of cornstarch helps dry their surface and gives the batter something to grip onto before hitting the hot oil.
• Oil for frying: Deep-frying can be intimidating when you’re first learning how to fry cheese curds. Mastering the art of deep-frying at home comes with practice.
• Dipping sauce: The traditional way to serve fried cheese curds is with a side of ranch dressing or marinara sauce. Although, we think these taste great without any dipping sauce if you’d rather focus on the cheese.

How to Make Fried Cheese Curds

Step 1: Freeze the cheese curds

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Line a baking sheet with waxed paper and then arrange the cheese curds in a single layer. Transfer the cheese curds to the freezer and chill until solid, about two hours or overnight.

Editor’s Tip: Don’t skip the freezer step—it’s a big mistake people make when deep-frying cheese curds. Deep-frying cheese curds that are not fully frozen increases the risk that the cheese will melt too quickly and leak out of the batter into the hot oil.

Step 2: Mix the batter

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In a Dutch oven, deep fryer or electric skillet, preheat a few inches of oil to 375°F.

Meanwhile, combine the flour, baking powder, salt, garlic powder and pepper in a shallow bowl. Stir in the beer and egg, beating until smooth.

Editor’s Tip: If you want to make a fried cheese curds recipe on the stovetop, make sure to snag a candy thermometer to monitor your oil temperature and use a pan designed for deep-frying on the stovetop.

Step 3: Dip and fry

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In a small bowl, toss the frozen cheese curds in the cornstarch until well coated, and then dip them into the batter. Allow the excess batter to drip off, then transfer to the hot oil.

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Fry the curds in batches until golden brown, about 1 minute, keeping them submerged with a spider strainer or metal spatula while frying. Then, remove the fried cheese curds to a paper towel-lined tray to drain. Serve them hot with dipping sauces, if desired.

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Fried Cheese Curd Variations

• Use a flavored cheese curd: In Wisconsin, cheese curds come in a wide array of flavors. Garlic-dill is especially popular and tastes great deep-fried. Other flavors to try include bacon, jalapeno, Buffalo or even Bloody Mary.
• Add other seasonings: If you don’t have access to other flavors for cheese curds, feel free to doctor them up with your own herbs and spices. A few teaspoons of dried dill, basil, chives or oregano would taste delish. For some heat, try adding crushed red pepper flakes or a few dashes of hot sauce.

How to Store Fried Cheese Curds

Fried cheese curds are best enjoyed hot from the fryer right after they are cooked. Leftovers should be stored in an airtight container and refrigerated.

How long do fried cheese curds last?

This fried cheese curds recipe should be enjoyed within a day or two of frying for the best taste. To reheat, warm in a preheated 375° oven until the outer coating is crisp and the cheese is melty on the inside. You can also reheat leftovers in an air fryer.

Fried Cheese Curd Tips

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What’s the best oil for deep-frying cheese curds?

When deep-frying, not all oils are created equal. Ultimately, choosing the best type of oil for frying comes down to its smoke point. When frying, choose an oil with a high smoke point. This will ensure the oil does not smoke (and set off your fire alarm) or turn rancid while cooking at a high temperature. Some of our favorite oils for deep-frying include peanut oil and canola oil.

How do you prevent the cheese from oozing out while frying cheese curds?

Nothing is sadder than biting into a hollow cheese curd. To prevent this travesty, make sure to fully freeze your cheese curds before letting them hit the fryer. Also, make sure your oil maintains the proper frying temperature throughout the process. Oil that is too hot or too cool can also lead to cheese oozing out.

How should you serve fried cheese curds?

Serve Wisconsin fried cheese curds with other pub food favorites. A juicy Wisconsin butter burger or a classic smash burger would both be delish with a basket of cheese curds. Otherwise, try a plump bratwurst topped with sauerkraut or make a feast with a selection of appetizers, such as garlic-chive baked fries, Buffalo wings or crispy fried pickles.