Entree: United States – Upper Midwest – Fried Cheese Curds (Battered and deep-fried fresh cheese curds with a crisp golden crust)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 12 oz (340 g) fresh cheese curds
- 1 cup (125 g) all-purpose flour, plus extra for dusting
- 1/2 cup (60 g) cornstarch
- 1 tsp (4 g) baking powder
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1.5 g) black pepper
- 1 large egg, approx. 50 g
- 1 cup (240 ml) cold lager beer or cold sparkling water
- 1 cup (100 g) panko breadcrumbs (optional, for extra crunch)
- Vegetable oil for deep-frying
- 1/2 cup (120 ml) ranch dressing or marinara sauce for serving (optional)

Instructions

1. If curds are very warm, refrigerate for 15–30 minutes to firm them slightly. Pat dry with paper towels. Lightly dust each curd with a little flour and set aside.
2. In a large bowl whisk together 1 cup (125 g) flour, cornstarch, baking powder, salt, and pepper. In a separate bowl beat the egg, then stir in the cold beer (or sparkling water) until a smooth batter forms. If using panko, place breadcrumbs in a shallow bowl.
3. Heat vegetable oil in a deep pot or heavy skillet to 350–375°F (175–190°C), using enough oil for 2–3 inches (5–7 cm) depth.
4. Working in small batches, dredge each floured curd into the batter, then optionally coat with panko for extra texture. Shake off excess and gently lower into hot oil. Fry until golden brown and puffed, about 1½–3 minutes, turning as needed.
5. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.
6. Serve immediately with ranch dressing or marinara on the side.