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Fried Cheese Curds are so easy to make at home! This delicious recipe uses fresh cheese curds dunked in buttermilk, seasoned up and fried in hot oil until golden brown.
Step by step photos and instructions below!
Every restaurant where I live has their own version of cheese curds, but my own is my favorite. I like my fried cheese curds to have a little hint of garlic in the batter, and to serve them with different dips so everyone can have their favorite.
Cheese curds are a staple at our state fair, and the first time I tried them, I fell in love. I mean it is fried cheese, people!!
I can’t live with eating fair food just once a year, so lucky for me making Fried Cheese Curds is a lot easier than you’d think. We make a batter, dunk in cheese curds, then fry them in hot oil. Not exactly diet food, but I’m a cook not a doctor, so you get to choose what you do!
You do not need a deep fryer for this, a heavy bottomed Dutch oven does the trick nicely.
Why you’ll love this recipe:
- Well first of all, they’re delicious.
- Easy to make. Literally make a batter, dunk in the curds and fry in oil.
Frequently Asked Questions
They’re often referred to as squeaky cheese! They’re moist pieces of fresh curds of cheese, usually cheddar. They’re mild, and have a springy texture.
They’re chewy, fresh and salty. They’re similar to fried mozzarella sticks, but without bread crumbs as a crispy coating.
As far as I know, this recipe is mainly from the northern part of the United States (the Cheese Curd Capital of the World is in Ellsworth, Wisconsin)
What to serve with Fried Cheese Curds
Homemade Marinara Sauce, Ranch Dressing, or Blue Cheese Dip is amazing!
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Other spices you can add to the batter: cayenne pepper, chipotle powder, or smoked paprika.
I do not add salt to the batter because the cheese curds are already very salty. This may vary by brand, so taste a cheese curd first to check the salt level. Add a little salt to the batter if they need it.
What to do with leftovers
These are best eaten the same day. But, to reheat leftovers I suggest placing them back into the fryer until warmed through, 30 seconds to 1 minute.
These can also be frozen for up to 3 months. To heat, do not bring to room temperature, place the frozen curds right into the hot oil for a minute or two until warmed through.
The full list of ingredients and quantities is found in the printable recipe card below.
- Peanut Oil. We use this for frying. You can also use vegetable oil. Choose a neutral oil with a high smoke point. Depending on the size of your cooking pot, you’ll need about 4 inches of oil.
- Flour. Plain, all-purpose flour.
- Baking Powder. This will make your cheese curds puff up.
- Garlic Powder, Onion Powder. Change these up for other flavorings.
- Buttermilk. Make sure this is cold. It doesn’t matter if it is low fat.
- Club soda. You can change this out and make a beer batter if you prefer.
- Cheese curds. I like the local Arizona cheese curds, but any that you can find in your local grocery store, farmers market or specialty cheese stores will work. I like to change it up and use a jalapeno cheese curd sometimes.
- Marinara sauce, ranch dip or blue cheese dip to serve.
- Dutch oven for frying
- Mixing bowls
- Slotted spoon to remove the
- Sheet pan
How to make this recipe
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Heat the oil
Add peanut oil to a deep fryer or to a Dutch oven until it reaches about 4 inches up the sides. Heat oil to 375°F. Use a digital thermometer to check.
Make the batter
In a large bowl, combine flour, baking powder, garlic powder, and onion powder.
Stir the buttermilk and club soda or beer into the flour mixture and whisk until smooth. It will resemble a thin pancake batter.
Dip the curds, and fry
Place the cheese curds in the batter and coat them thoroughly.
Carefully add the cheese curds a handful at a time, not touching into the hot oil. Place the bowl back into the fridge so everything stays cold.
Let them fry for about 1 minute, flipping halfway through until lightly golden brown.
Remove and devour
Take them out of the oil, letting excess oil drip off. Drain on paper towels to soak up any excess oil.
Place the cheese curds on a wire rack that is placed on top of a sheet tray while you fry the remaining curds.
More delicious appetizers:
- Baked Coconut Shrimp. These easy baked coconut shrimp are the perfect appetizer or light dinner. Crispy, crunchy and with a dipping sauce, this one is a winner!
- Jalapeno Popper Cheese Ball. Make this easy Jalapeno Popper Cheese Ball for your next party or gathering, and watch it disappear fast! This is a great make ahead appetizer!
- Ham & Pineapple Cheese Ball. Easy and fast to mix up, and place in the fridge for later. A great make ahead appetizer, this Ham & Pineapple Cheese Ball is sure to please the majority of guests!
- Buffalo Chicken Dip. Super easy to make, and always the first to be devoured, this Buffalo Chicken Dip is a great appetizer recipe for parties and gatherings!
- Sausage Stuffed Mini Peppers. These little beauties are the best appetizer in town! A yummy mix of spicy sausage, cream cheese, onion and garlic mean these disappear fast! Make a double batch for a crowd.
- ALL APPETIZER RECIPES
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
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Fried Cheese Curds
- Peanut oil for frying
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup buttermilk (cold)
- ½ cup club soda or beer (cold)
- 1 pound cheese curds (cold)
- Marinara sauce
- Ranch or Blue Cheese
Heat the oil
- Add peanut oil to a deep fryer or to a Dutch oven until it reaches about 4 inches up the sides. Heat oil to 375°F.
Make the batter
- In a large bowl whisk together the flour, baking powder, garlic powder, and onion powder.
- Stir in the buttermilk and club soda or beer until smooth.
Dip the curds, and fry
- Add the cheese curds to the bowl and coat them in the batter.
- Carefully add the cheese curds a handful at a time, not touching into the hot oil. Place the bowl back into the fridge so everything stays cold.
- Let them fry for about 1 minute, flipping halfway through until lightly golden brown.
Remove and devour
- Take them out of the oil, letting excess oil drip off. Place them on a paper-towel-lined plate to soak up any excess oil.
- Place the cheese curds on a wire rack that is placed on top of a sheet tray while you fry the remaining curds.
- Serve immediately with marinara and ranch for dipping.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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