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Deep Fried Cheese Curds

  • Prep

    10 m
  • Cook

    1 m
  • Ready In

    11 m
Janet

Janet

Straight out of Wisconsin, fried cheese curds are a favorite at carnivals and fairs. They look like little balls of popcorn and taste like cheese! Use up to 2 pounds of cheese curds with this recipe.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, sift together the flour, baking powder, and salt. Stir in the eggs and milk. Mix until smooth. Add more milk for a thinner batter. Coat the cheese curds with the batter.
  2. Heat the oil in a large, heavy skillet over medium heat. Fry the coated cheese curds approximately 1 minute each, until golden brown. Drain on paper towels.
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Reviews

Stepheni
411

Stepheni

8/20/2008

Only because I have spent many years working in restaurants and spent quite a bit of time actually talking with a vendor at the MN State fair who explained his process, I feel the need to weigh in on these reviews. The cheese curds should be fresh, at room temperature and when they at room temp, shake them around in little bit of flour to lightly coat them. When the curds are at room temperature, they "sweat" out some of the natural fat so that the flour will adhere to the curd. This step also ensures that that the batter will stick to the curds in the fryer. The batter should be made with beer, not milk and be fairly thin. Excess batter after dipping the curds should be drained from them in a wire mesh strainer (they actually had a very large flat one for this part) but a larger mesh strainer at home works too. The temperature of the oil is critical, the gentleman I spoke with said they keep their fryer at about 375 degrees. Also, the amount of oil used is very important; keep in mind that at the fairs they are using fryers that hold several gallons of oil, a home fryer uses 1.5 to 2 quarts on average so you can't fry very many at a time if you want them to turn out to be the delicious, golden, melty cheese curds we all love at the fair. I have been making these this way for 15 years or so and always get raves for these. Hope this helps anyone who has had problems with the batter sticking or everything turning into a gooey mess.

FLEAK
207

FLEAK

1/25/2004

Being an expatriate Cheesehead for the first time in my life, I planned a large get together for the opening Packer game this year. My roommate found a dairy in Marin County that sold cheese curds at the farmers market on Saturday's in San Francisco. She went down and picked up three pounds, and I proceeded to practice the night before the game using this recipe. Much to my dismay, they were not the flaky nuggets of molten cheese heaven I craved; they instead tasted like lumps of cold curd wrapped in a burnt pancake. Check out the beer batter intended for fish also found on this site and use that recipe instead: it will give you a much better taste of real Wisconsin cheese curds.

KRYSTA LYN
154

KRYSTA LYN

8/25/2006

I havent tried this particular recipe, but as the wife of a transplanted born and bred Wisconsinite, I have learned the tricks of making cheese curds and this recipe is missing the most important step...you have to FREEZE the cheese curds after you coat them for AT LEAST an hour before you fry them!

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