Fried Cheese Curds
Servings: 4
Calories: 616kcal
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.
Notes
It is best to keep the frying temperature between 375-400 degrees. The oil temperature will drop when fresh cheese curds are added, which is why I recommend starting at 400 degrees.
Remove the cheese curds early if they threaten to burn, or if the cheese begins oozing out too early.
Important: I recommend test frying a single curd before you begin. This allows you to test the batter consistency and your frying temperature.
Add more milk in small amounts if the batter is too thick. Add more flour if it is too thin.
Some people prefer to fry frozen cheese curds because it gives them a little more margin for error than frying room temperature curds. Personally, I have never found this necessary, but if you are having issues with cheese melting too quickly it is an easy fix.
Nutrition
Calories: 616kcal | Carbohydrates: 28g | Protein: 35g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 1351mg | Potassium: 261mg | Fiber: 1g | Sugar: 3g | Vitamin A: 510IU | Vitamin C: 1mg | Calcium: 942mg | Iron: 2mg