Crispy Cheese Curds with Seasoned Batter
By Miles Carr
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Level
Easy
Crispy cheese curds take 30 minutes to prepare and cook from frozen. Cold cheese curds and a batter are necessary ingredients. I prepare and cook cheese curds as an appetizer or snack for their deep golden-brown batter-coated cheddar cheese. Do not let cooked cheese curds stand; serve with a dipping sauce right away.
Cold curds are important to me. I recommend coating the curds with flour and egg batter, with egg wash in between coatings. Fry only a few batches of cold curds at a time. Make sure the curds are completely coated with batter. A small amount of frying oil may reduce splattering when cold curds are added to the pot. Work quickly to avoid leakage from the warm curds when dredging.
I fry small amounts of cheese in a skillet with a thermometer. When fried at 375°F (190°C), the oil's boiling point, the breading browns before the cheese is fully melted. At lower temperatures, the cheese takes on an oily flavor. At higher temperatures, the breading browns before the cheese melts. Don't drain fried cheese on paper towels; instead, use a wire rack to let the oil drain from the cheese.
Serve them shortly after salting when they are still warm and pliable inside. Ranch dressing is a good match. I suggest marinara sauce with milk and fry sauce with lager.
Why you'll love this recipe
- 1Thirty minutes total, including freezer time, is a realistic preparation time for a hot snack to eat at a game.
- 2Dry ingredients for the pantry batter include flour, cornstarch, and spices in small dishes.
- 3A Dutch oven with a thermometer can be used for frying. Using this method prevents the need to buy and store a countertop fryer.
- 4Small batches of fries cook in 2-3 minutes and are useful when other people are close to the dip.
- 5White or yellow cheddar curds can be used. Either type of bag is acceptable.
- 6The double coating of cheese adheres to the curds when they are fried.
Ingredients
- •12 oz cheese curds (cold, white or yellow cheddar curds)
- •1 cup all-purpose flour (divided)
- •2 tablespoons cornstarch
- •1 large egg (beaten)
- •¾ cup milk or light lager (use light lager for a beer-battered flavor)
- •1 ½ teaspoons garlic powder (1 teaspoon for batter and 1/2 teaspoon for optional fry sauce)
- •½ teaspoon paprika
- •¼ teaspoon cayenne pepper
- •salt (to taste, plus extra for serving)
- •black pepper (to taste)
- •4 cups vegetable oil (for frying)
- •½ cup mayonnaise (optional fry sauce)
- •2 tablespoons ketchup (optional fry sauce)
- •1 teaspoon Dijon mustard (optional fry sauce)
Instructions
- 1
Arrange the cheese curds on a parchment-lined baking sheet and freeze for at least 30 minutes.
- 2
Set out three shallow dishes. Put 1/2 cup flour in the first dish and season it with salt and pepper. Put the beaten egg in the second. Whisk the remaining 1/2 cup flour, cornstarch, 1 teaspoon garlic powder, paprika, cayenne, salt, and pepper in the third dish, then slowly whisk in the milk or lager until smooth.
- 3
Pour the vegetable oil into a deep, heavy-bottomed pot to a depth of 2-3 inches. Heat over medium-high heat to 375°F (190°C).
- 4
Working in batches, coat the frozen curds in the seasoned flour and shake off the excess. Dip them in the egg, let the extra drip off, then coat them fully in the batter.
- 5
Lower the battered curds into the hot oil without crowding the pot. Fry for 2-3 minutes, turning occasionally, until deep golden brown on all sides.
- 6
Lift the curds out with a slotted spoon and drain them on a wire rack. Season with extra salt and serve immediately with dipping sauce.
FAQ
Nutrition (per serving)
450
Calories
Reviews
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