Fried Cheese Curds

Fried cheese curds are a delicious deep fried appetizer or snack food often found at summer county fairs. Fresh cheese curds are battered with seasoned panko bread crumbs, then deep fried until the cheese melts. An easy, cheesy, crowd pleasing recipe!

Today I thought I’d share with you this quick and easy appetizer recipe for fried cheese curds, because…fried cheese.

Wisconsin is arguably the official home of the cheese curds but that isn’t to say that you can’t get them in other parts of the country. In fact, I’ve been seeing them pop up on menus way over here in the PNW. And you can find cheese curds regularly at the grocery store and deli.

Because they are so readily available (especially my favorite Beecher’s Handmade Cheese Curds), these Panko Crusted Cheese Curds are a staple around here. They are a great appetizer and perfect for game days. 

Ingredients Needed to make Fried Cheese Curds:

• CHEESE CURDS: You should be able to find these in the deli section of your grocery store. I’ve used both white cheddar and yellow cheddar to make these and they were both fabulous. You can also use any flavored cheese curds you can find.
• FLOUR: To coat the cheese curds before dipping in the egg. It gives the egg wash something to stick to.
• EGG/MILK: To make an egg wash to help bind the bread crumbs to the curds.
• PANKO BREAD CRUMBS: These are going to give the fried cheese curds the perfect amount of crunch.
• SALT/GRANULATED GARLIC: Keep in mind that cheese curds are naturally salty so you don’t want to over-do it here. You can substitute garlic powder for the granulated garlic. If you substitute garlic salt omit the extra salt in the recipe.
• OIL: Use an oil with a higher smoke point like vegetable, canola or peanut. Save the extra virgin olive oil for dressings (Hellllooo garlic vinaigrette!). You can also use avocado oil but I find it’s very expensive to use it for dep frying.

How are fried cheese curds made?

Making fried cheese curds at home is crazy easy. Traditionally fried cheese curds are made with a wet batter. I have tried these multiple times, but if I’m being honest, my absolute favorite way to coat them is with panko bread crumbs. The panko bread crumbs make the coating really light and crunchy.

STEP #1: Dredge each curd into the flour. Dip into the egg/milk wash and then dredge in seasoned bread crumbs.

STEP #2: Heat oil to 350 degrees and fry curds, in batches if necessary, until golden brown. Transfer to a paper towel lined plate. Repeat until all cheese curds are fried.

Note: The bread crumbs may not coat the curds completely and some of cheese might start to ooze out a smidge. And it’s kind of my favorite because then you get crispy cheese edges.

• 

• 

• 

• 

Storage and Leftovers:

These are best eaten immediately and don’t hold up well to storage.

Recipe FAQ:

These homemade fried cheese curds are so good. They are crispy brown on the outside and perfectly melty on the inside. Everything a good fried curd should be. And they are perfect on their own. In fact, that I’m going to say they don’t even need a dip. Although, as with all my favorite fried things, ranch would be divine.

And if you are looking for more fried cheese, because like I said fried cheese is life, these Jalapeno Mozzarella Sticks are the great if want to add a little heat to the mix!