Fried cheese curds are made with fresh Wisconsin cheese curds coated in a light batter and fried until perfectly golden brown. When you're craving authentic Wisconsin state fair cheese curds, this easy recipe delivers gooey melted cheese with a crisp exterior in only minutes.
What are fried cheese curds?
Fried cheese curds are a classic Wisconsin appetizer popularly served at the state fair and restaurants across the state. This delicious treat features fresh curdled cheese, which is lightly battered and fried until the crispy coating turns golden brown and the cheese has melted inside.
In Wisconsin, your breaded and fried cheese curds are typically served one of two ways: either as beer battered cheese curds, which are insanely delicious, or the non-alcoholic version - classic breaded cheese curds made with milk rather than beer. This recipe is the latter.
Why this recipe works
- Perfectly crispy exterior with a light, flavorful batter.
- Gooey, melty cheese centers made with fresh Wisconsin cheese curds.
- Quick and easy to prepare in under 15 minutes.
- Better than frozen cheese curds with fresher flavor and texture.
- Restaurant-quality results that rival your favorite pub or state fair version. Best of all, these are way better than Culver's cheese curds, which are overly breaded and under-melted.
Ingredients and Substitutions
- Fresh cheese curds - Fresh squeaky cheese curds are easily found at any local grocery store throughout Wisconsin; however, fresh curds can be difficult to find outside the dairy state. You can still make this easy recipe without cheese curds, just cube up some mild cheese like mild cheddar or pepperjack.
- Milk - Buttermilk can be substituted.
- All-purpose flour - If you like your batter to have more of a crunch, bread crumbs can be added in place of up to half of the flour.
- Baking powder - If you substitute buttermilk, you can also use baking soda instead.
- Table salt
- Paprika
- Ground black pepper
- Cayenne pepper
- Large egg
- Frying oil - I recommend canola oil or peanut oil due to their high smoke point.
How to fry cheese curds
This deep fried cheese curd recipe is ready in minutes. Begin by whisking together all of the batter ingredients in a medium bowl until no lumps are seen. Occasionally, more milk or flour needs to be added to get the right consistency, so adjust as needed.
When deep frying, I recommend using a tall-sided skillet such as a cast iron chicken fryer, or a large pot. Add enough cooking oil to fill the skillet one or two inches deep. Set it over medium heat and heat oil to 400 degrees.
Working in batches, add the cheese curds to the thin batter and turn to fully coat. Raise the coated curds out of the batter and let the excess drip off, then place the battered curds in the hot oil. Fry for one minute, or until turning golden brown and the cheese begins to ooze.
Place cheese curds on a wire rack to drain, or on paper towels, and let them cool briefly. Serve while they are still hot and melty.
Troubleshooting FAQs
- Why are my cheese curds exploding? - You are frying them too long.
- Can I freeze fried cheese curds? - Yes, reheat them at 375 degrees in an air fryer or oven.
Dipping Sauces for fried cheese curds
Deep fried cheese curds are great on their own and don't require a dipping sauce. However, they taste even better when paired with the perfect sauce! Try any of these condiments with your homemade curds, or use your own favorite dipping sauce:
- Ranch dressing - This is the classic choice.
- Spicy dipping sauce - This creamy creation is my favorite pairing.
- Ketchup - Or you can kick it up with my Bloody Mary Ketchup!
- Hot sauce - Sriracha in particular is a great pairing, otherwise buffalo sauce is great too!
Ingredients
- 1 pound cheese curds
- 1 cup milk
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon table salt
- 1 teaspoon paprika
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- 1 egg beaten
- Oil for frying
Instructions
- Add milk, flour, baking powder, salt, paprika, black pepper, cayenne pepper, and a beaten egg to a large bowl. Whisk all ingredients together until the batter is smooth and has the consistency of thin pancake batter.
- Add frying oil to a tall sided skillet and heat to 400 degrees.
- Working in batches as needed, dip cheese curds in the batter to fully coat, then let the excess batter drip off and put them in the hot oil.
- Remove the fried cheese curds with a slotted spoon after frying one minute and they turn golden brown.
- Set deep fried cheese curds on paper towels or wire rack to drain and cool slightly. Serve while still hot.
Chloe
Was very excited for these but when I tried making them the curds all melted in the skillet and it became a big melted ball of cheese…any suggestions?
Fox Valley Foodie
You fried them too long. Once the cheese begins to ooze out they should be removed immediately.
Nancy Morris
The first time I had these was at a bar in Kenosha in the 70's. They were served with apple butter. You should try that. Delicious!!