This Fried Cheese Curds recipe was so easy to make. These deep fried white cheddar cheese curds are the BEST appetizer and the perfect comfort food!
If you are from Minnesota or Wisconsin, you know and love fried cheese curds!
I’m not sure about other states, but here in Minnesota, fried cheese curds are sold at the state and county fairs, of course, but they are also available at restaurants and even some fast food places.
My son wanted to visit the retail store of a local creamery, mainly to get cheese whips (long, narrow strings of mozzarella cheese) and while looking around the store he spotted the cheese curds.
So, we decided to buy them and try to make fried cheese curds.
These strange looking morsels are cheese curds. While I don’t like the name and I don’t care to eat them fresh because they squeak, I love eating them fried!
There are several restaurants that sell breaded cheese curds and they are delicious, but they don’t hold a candle to the deep fried version.
Whip up some batter while your oil is heating up. Whisk together buttermilk, flour, baking soda, garlic salt and an egg.
Coat a few curds at a time with the batter and then fry them in the hot oil, until golden brown.
This took less than a minute, but many recipes say to fry them for 1-2 minutes, but found that was far too long for me.
Carefully remove from oil and place on paper towel to drain.
Yummmmy! You’ll want to enjoy these tasty little morsels immediately.
These Fried Cheese Curds were surprisingly easy to make and they were just like the ones from the county fair.
Fried Cheese Curds Recipe
Ingredients
- 2 lbs cheese curds
- 1 ½ cups buttermilk
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoon garlic salt
- 1 large egg
- 1 ½ quarts oil vegetable, canola or peanut oil
Instructions
- Heat oil to 375˚F. (Use a thermometer and watch carefully)
- Whisk together buttermilk, flour, baking soda, garlic salt and egg until smooth.
- Coat several cheese curds with batter.
- Fry a few at a time, for several seconds, until golden brown.
- Drain on paper towel.
- Enjoy while fresh!
Notes
Nutrition
Here are a few more of my cheese filled recipes:
Blooomin’ Garlic Cheese Biscuits | Mac n’ Cheese Pizza | Cheese Bombs
Victoria Diaz says
Had to sub out the garlic salt for garlic powder, sea salt, and garlic pepper but that was my own fault and the recipe was amazing.
Victoria Diaz says
I made these last night for my family, who aren’t by any means picky eaters but everyone loved them. I didn’t have any garlic salt so I substituted a teaspoon of regular garlic powder a teaspoon of garlic pepper and a teaspoon of sea salt. I know its more garlic than was called for but I like the flavor. I’m definitely keeping this recipe for later!
Andrew Rose says
Made a huge mess, worst cheese curds ever
Nancy Beaulieu says
This was easy to make, cooked up beautiful and tasted terrific!
Laura says
Batter needs more seasoning, it’s bland. Also it’s slim on substance. It does coat easily and fries fast but is just too light in texture and coating compared to the curds. Will not make again. This batter might be better for thin onion rings.
Allyson Esslinger says
This recipe was sooo delish!! Was super easy to make which was good for a late night snack! I didn’t have any buttermilk handy, so I used 2% with a teaspoon of lime juice. Also used a couple teaspoons of paprika and pepper! This recipe was perfect for first timers!
RJ says
These were easy to make, simple instructions. But all you can taste is globs of pancake like fried batter. Not at all what we were looking for.
Alfredo A Lorente says
I’m in the Midwest so I was excited to try the recipe. The result was underwhelming.
The batter was thick and after a dip in the 375′ oil, the results were a savory donut with a cheese filling. That’s not necessarily bad, but it isn’t the cheese curds you get at the State Fair.
If I can’t find a different recipe, I’ll cut the flour in half. Fingers crossed . . .
JoJo says
Bad recipe. What batter did adhere to the curds burned off within 15 seconds. Cheese just burnt in the oil. I used a thermometer the entire time. Followed another review that lowered the oil temp to 350.
Tonia says
Hi JoJo,
I’m sorry to hear that your cheese curds didn’t turn out. Thank you for trying my recipe and I hope you have a happy thanksgiving!
-Tonia
Mamajambalaya9 says
Try curds at room temp. Then coat and fry!
julie cross says
It isnt batter, it’s so dry it doesn’t stick to the curd.
Amy says
My cheese curds looked great, however, I found the batter to have a heavier texture than I would have liked. The flavor was bland and the garlic salt definitely did not help.
Tangela says
Is the nutrition information per serving or for all 2 lbs
Tonia says
Hi Tangela,
It appears that nutrition information shown was automatically calculated using all of the oil which isn’t correct. I’ve updated the nutrition information using 10% oil absorption. The nutrition facts may vary depending on amount of unused batter and leftover oil.
Best,
~Tonia
Sue says
I think the batter needs more flour, and, yes, maybe beer instead of buttermilk. Also heat @350. I made these last night and wasted my fresh cheese curds Almost as soon as they hit the oil, the cheese ranout.
Nicki says
Make sure the cheese is frozen for atleast 1 hour before placing in hot oil
Bill says
I wouldn’t have known to freeze the curds. I didn’t see where it said to freeze the curds in the recipe. I guess it makes sense. I will be trying these nuggets of gold very soon!