Name: Cheese Curds Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound (2 – 8 ounce packages) cheese curds (white cheese curds, Cabot brand); 1 cup all-purpose flour, spooned and leveled; 1½ teaspoons baking powder; 1 teaspoon onion powder; ¼ teaspoon garlic powder; 1 teaspoon kosher salt; 1 cup cold buttermilk; 1 large egg, room temperature and well beaten; 3-4 cups vegetable oil

Jump to Recipe·5.2 from 26 reviews

Get ready to bring the magic of the Midwest right into your own kitchen with this irresistible Cheese Curds recipe! These bites of baby cheddar are gently battered and fried to crispy, golden perfection, making them the ultimate comfort food for snack lovers and cheese fans alike. Whether you’re missing county fairs or just in need of a cozy treat, nothing beats the oozy, squeaky joy of homemade Cheese Curds.

Ingredients You’ll Need

The beauty of Cheese Curds lies in their simplicity. Each ingredient plays its part: a crisp, airy shell, gooey cheese at the center, and a pop of savory flavor in every bite. Here’s what you’ll need and why it matters:

Cheese curds: These are the hero of our dish! Fresh, white Cheese Curds (like Cabot brand) offer the best texture and that iconic squeak when you bite in.
Vegetable oil: Go for a neutral oil with a high smoke point so your curds crisp up without any off flavors.
All-purpose flour: This forms the base of the light, crunchy batter that clings to every cheesy nugget.
Baking powder: Adds essential loft to the batter, delivering a delicate crunch without heaviness.
Onion powder: Just a pinch, but enough to give the batter a warm, savory note.
Garlic powder: A touch of garlic complements the cheddar’s richness perfectly.
Kosher salt: It brings out all the flavors and keeps every bite balanced.
Buttermilk (cold): Helps create a tender, flavorful batter that stays light and crispy.
Large egg (beaten): Binds everything together for a batter that fries up beautifully.

How to Make Cheese Curds

Step 1: Prep and Freeze the Cheese Curds

To get that ideal gooey inside with a crispy outside, start by patting your Cheese Curds dry with paper towels. Lay them out on a plate or tray, then pop them in the freezer for 10 minutes. This helps them hold their shape and prevents messy leaks when you fry!

Step 2: Heat the Oil

Set a deep-sided 10-inch skillet over medium-high heat and pour in your vegetable oil. Use enough to fully submerge the Cheese Curds (usually 3–4 cups). Attach a candy or deep-frying thermometer—375°F is your magic temperature here.

Step 3: Make the Batter

While your oil is heating, whisk together the flour, baking powder, onion powder, garlic powder, and salt in a mixing bowl. In a separate bowl, whisk together the cold buttermilk and the well-beaten egg. Pour the wet mixture into your dry ingredients and whisk until you have a smooth, lump-free batter.

Step 4: Prep Your Frying Station

Line a baking sheet with paper towels and have it at the ready—this will be the landing pad for your hot, fresh Cheese Curds when they come out of the oil.

Step 5: Batter and Fry the Cheese Curds

Dip your chilled Cheese Curds into the batter, making sure they’re completely coated. Carefully fry only 8 or 9 at a time, dropping them gently into the hot oil. Fry for about 1 ½ to 2 minutes per side, or until gloriously golden. Use a slotted spoon to transfer them to your paper towel setup. Keep going until you’ve fried them all, adjusting your oil temperature as needed.

How to Serve Cheese Curds

Garnishes

For a burst of color and a flavor boost, scatter freshly chopped parsley or chives over your hot Cheese Curds. A little sprinkle of flaky salt adds crunch and makes those cheesy bites even more irresistible. Want to spice things up? A light dusting of cayenne or paprika does the trick!

Side Dishes

These Cheese Curds are party-starters on their own, but they also play well with others. Serve them with crispy fries, tangy pickles, or a simple side salad for a balanced spread. Don’t forget dipping sauces like ranch, marinara, or even a spicy aioli for a flavor adventure.

Creative Ways to Present

Pile the Cheese Curds up in a basket lined with parchment for that fairground feel, or serve them on a wooden board alongside assorted pickles, olives, and charcuterie for a more grown-up vibe. For a fun twist, skewer a few Cheese Curds on cocktail sticks and serve as playful appetizers at your next gathering.

Make Ahead and Storage

Storing Leftovers

If you happen to have any Cheese Curds left (not likely, but you never know!), store them in an airtight container in the refrigerator. They’ll stay tasty for up to 2 days, though the coating will lose some of its crispness.

Freezing

You can freeze fried Cheese Curds for longer storage. Let them cool completely, spread on a baking sheet in a single layer, and freeze until solid. Transfer to a zip-top bag or airtight container, and keep frozen for up to 2 months.

Reheating

To revive that crispy magic, reheat Cheese Curds in a 400°F oven or air fryer for about 5 to 8 minutes, turning halfway through. Microwaving is quick, but the crust will be much softer.

FAQs

What exactly are Cheese Curds?

Cheese Curds are fresh, young pieces of cheddar cheese that haven’t been aged or pressed into shape. They’re known for their mild flavor and squeaky texture, making them incredibly fun (and addictive!) to eat, especially when fried.

Can I use yellow Cheese Curds instead of white?

Absolutely! Both white and yellow Cheese Curds work well for this recipe. The main difference is color; the taste and texture remain just as delicious, so go with what’s available or your personal preference.

How do I keep the batter from falling off in the oil?

Make sure your Cheese Curds are thoroughly patted dry and well chilled before battering. Also, avoid crowding the pan so the oil temperature doesn’t drop—hot oil instantly seals the batter for a perfect, clingy crunch.

Is it possible to bake or air fry Cheese Curds instead of deep frying?

While you can try baking or air frying for a lighter option, nothing quite matches the shatteringly crisp shell you get from deep frying. For the closest result in an air fryer, spritz the battered curds generously with oil and cook at 400°F until golden.

What sauces go best with Cheese Curds?

Classic ranch is always a hit, but don’t be afraid to branch out! Spicy sriracha mayo, tangy marinara, or even honey mustard all pair wonderfully with these fried Cheese Curds. Try a variety and see which is your favorite.

Final Thoughts

If you’ve never experienced homemade Cheese Curds, there’s no better time to dive in! They’re golden, gooey, and guaranteed to bring smiles to any table. Go ahead, whip up a batch and watch these Midwest favorites disappear before your eyes.