Cheese curds might just be the best thing to ever happen to cheese. These golden, crispy, ooey-gooey bites disappear fast—especially when served with homemade ranch dressing. This recipe is adapted from The Gunny Sack and after plenty of testing, I can confidently say: it’s the best!
What Are Cheese Curds?
If you’re from the Midwest, cheese curds likely feel like second nature. But for those outside the region, these little bites of joy might not be as familiar. Cheese curds are essentially young cheddar cheese that hasn’t been aged or pressed into blocks. They’re soft, slightly salty, and have that iconic “squeaky” texture when fresh.
Because they’re a byproduct of the cheese-making process, curds are best eaten within a day or two of being made. That’s why they’re easier to find near dairy farms and cheese factories. You’ll also see cheese curds featured in dishes like poutine in Quebec, Canada—where they’re topped with gravy and fries.
Cheese Curds vs. Cheese Blocks
The difference between cheese curds and your typical block of cheddar is aging and texture. Curds are created mid-process—before the cheese is molded and aged. A little salt is added, and they’re ready to enjoy. When super fresh, they give a delightful squeak when you bite into them, thanks to long protein strands that rub against your teeth.
Once curds age or are stored for a while, the squeak fades. So, if you want top-notch curds, look for locally made ones or order from a cheesemaker who ships directly.
The Best Cheese for Fried Cheese Curds
Freshness is everything. If you have access to a farmers market or local cheesemaker, that’s your best option. Look for white or yellow cheddar curds that are squeaky and fresh. The fresher the curds, the better the result when fried.
How to Make Deep Fried Cheese Curds
Crispy on the outside and gooey on the inside—fried cheese curds are surprisingly easy to make. Here are a few tips for getting them just right:
Monitor the Oil
- Oil temperature is key: Keep it at 375°F for perfect frying. A kitchen thermometer will help you stay on target.
- Use enough oil: Curds should be fully submerged to cook evenly.
- Don’t overcrowd the pan: Frying too many at once drops the oil temperature, resulting in greasy, soggy curds. Fry in small batches (8–10 at a time).
Make the Batter
This recipe uses a milk-based batter made from:
- Buttermilk
- All-purpose flour
- Garlic salt
- Baking soda
- An egg
Want a twist? You can substitute the buttermilk with beer for a pub-style flavor. Just be mindful—strong, hoppy beers will influence the taste. For a little heat, add ½ teaspoon cayenne pepper to the batter.
Note: Since the batter contains raw egg, it should be used the same day.
How to Store and Reheat Cheese Curds
While best eaten fresh, any leftovers can be stored in an airtight container in the fridge for up to 2–3 days. To reheat and crisp them up again, pop them in the oven at a low temperature—skip the microwave to avoid soggy curds.
Deep Fried Cheese Curds Recipe
Ingredients
- 2 pounds cheese curds
- 1 ½ cups buttermilk
- 1 ½ cups all-purpose flour (187.5g)
- 1 teaspoon baking soda
- 2 teaspoons garlic salt
- 1 large egg, room temperature
- 1 ½ quarts canola oil (more if needed for frying)
Instructions
- Heat oil in a large pan or deep fryer to 375°F. Use a thermometer to monitor the temperature throughout frying.
- Make the batter: In a medium bowl, whisk together buttermilk, flour, baking soda, garlic salt, and the egg until smooth.
- Coat cheese curds in the batter—work with 8–10 curds at a time.
- Fry curds in hot oil until golden brown, just a few seconds. Remove and drain on paper towels.
- Repeat with remaining curds, adjusting oil temperature as needed.
More Appetizer Recipes to Try
- Stuffed Bagel Bites (Starbucks Copycat)
- Buffalo Chicken Deviled Eggs
- Onion Bacon Jam
- Jalapeño Popper Dip