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–+ servings

Fried Cheese Curds

Fried cheese curds are the perfect snack, crispy and golden on the outside with a salty, gooey center. This is a Wisconsin classic through and through, made famous for that squeaky, melty bite you get the second you break one open. Serve them hot with your favorite dipping sauce.
Prep Time25 minutes
Cook Time15 minutes
Total Time1 hour 30 minutes
Yields4 servings
Print Recipe Pin Recipe
Servings4 servings

Ingredients

WET BATTER

  • 2 large eggs
  • 2 tablespoons milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder

DRY COATING

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder

DRY BREADING

  • 1 cup panko breadcrumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

CHEESE CURDS

  • 12 ounces cheese curds
  • vegetable oil, for frying

Instructions 

FREEZE THE CHEESE CURDS

  1. Spread the cheese curds out in a single layer on a parchment-lined baking sheet.
  2. Freeze for 30 minutes to 1 hour, until firm to the touch. Keep them in the freezer until you're ready to bread them.

SET UP THE BREADING STATION

  1. In a shallow bowl, whisk together the flour, salt, black pepper, and garlic powder for the dry coating.
  2. In a second deeper bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until smooth.
  3. In a third shallow bowl, stir together the panko breadcrumbs, salt, and black pepper.

BREAD THE CHEESE CURDS

  1. Working with a few curds at a time straight from the freezer, toss them in the dry coating until fully covered, shaking off any excess.
  2. Dip the coated curds into the wet batter, then use a fork to transfer them into the panko mixture, letting any excess batter drip off first.
  3. Press gently to coat all sides evenly in the panko.
  4. Place the breaded curds back onto the parchment-lined baking sheet and repeat with the remaining curds. Freeze for an additional 10 minutes to help the coating set.

FRY THE CHEESE CURDS

  1. In a large, heavy-bottomed pot, heat 3 to 4 inches of vegetable oil over medium heat until it reaches 350°F.
  2. Working in small batches, fry the breaded curds for 2 to 3 minutes, until deep golden brown, using a slotted spoon to turn them as needed.
  3. Transfer the fried curds to a wire rack set over a tray to drain.
  4. Let cool slightly, then enjoy warm.

Notes

Q: Why do the cheese curds need to be frozen first?
A: Freezing the curds firms them up so they hold their shape and don't melt out too quickly once they hit the hot oil.
Q: Why deep fry instead of pan fry?
A: Deep frying fully submerges the curds so the breading cooks evenly on all sides at once, giving you that crisp, uniform crust.
Q: Where can I find cheese curds?
A: I picked mine up at Aldi, but you can also find them at specialty cheese shops, the cheese counter at stores like Whole Foods or Costco, or a local farmers market.
Q: My breading keeps falling off during frying, what am I doing wrong?
A: This usually happens if the curds aren't cold enough or if a step in the breading process was rushed. Make sure to freeze the curds both before and after breading, and press the panko firmly onto each curd so it fully adheres before frying.
Q: My cheese is leaking out while frying, what went wrong?
A: This usually means the oil wasn't hot enough, the curds weren't frozen solid enough before frying, or there was a small gap in the breading that let the cheese escape once it started melting. Double check your oil temperature with a thermometer, make sure the curds are fully frozen going into the oil, and check for any exposed spots in the coating before frying. You can also mix some flour into the panko to give it better coverage in that last step.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!