Fried cheese curds are a delicious Midwest pub staple that can easily be made right at home.
Welcome to Mitten Movie Night! Who is ready to make some easy snacks like these homemade fried cheese curds? Little balls of cheese fried until crunchy. Dip them into marinara sauce or ranch, and you have a snack that fills that cheese void you’ve been looking for.
What movie pairs well with crunchy balls of cheese and beer?
When you think of cheese curds, you probably think of the Midwest. So let’s watch a good ole’ Midwestern movie, Tommy Boy. (If you need a good wing recipe with this, try these dry rub chicken wings).
What beer pairs well with fried cheese curds?
The beer: Hopslam from Bell’s Brewing.
If you aren’t from the Midwest area, specifically being lucky like I am to live 30 minutes away from Bell’s Brewing, you may not have heard of Hopslam. This is a specialty release beer.
It’s a double IPA that ranks at 10% ABV! Yes, 10%. It’s a favorite of many and the fact that you can only get it at a certain time of year makes it even more special.
For these cheese curds, I made them in the way of Culver’s. Some recipes call for using a batter but I like the breading on Culver’s curds so it was an easy decision of what method I would use.
Here is a pro tip for making cheese curds: It takes time! Don’t plan on having these hot and ready in 20 minutes. You are looking more like 3 hours.
This fried cheese curd recipe has-
- One pound of vacuum-packed cheese curds. For this recipe, I used sharp cheddar cheese but I’ve also tried this with garlic and jalapeno cheese curds that I get at my grocery store from a local family-owned business.
- Whisked eggs with milk.
- A breading made of flour, salt, and Italian seasonings.
- Vegetable oil for frying.
- Marinara or ranch dressing for dipping.
How to make fried cheese curds step-by-step
Open the package of cheese curds and place them on a plate. Let them ‘sweat’ for about half an hour.
Set up an assembly line of 1 plate of flour, 1 bowl of whisked eggs with milk, and 1 plate of breadcrumbs mixed with salt and Italian seasoning.
First, roll a cheese curd into the flour.
Next, dip the cheese curd into the egg.
Roll the cheese curd into the breadcrumb mixture.
Place on a large cookie sheet with a wire rack. Continue with the rest of the curds.
To keep the cheese curds from melting as they cook, put the cookie sheet with the cheese curds into the freezer and let sit for 30-60 minutes.
Set up a frying assembly line.
In a cast-iron pan, add the oil. Heat the oil to frying level. On another cookie sheet, add paper towels.
Add about 10 curds to the pan and fry for about 40 seconds, then flip. Fry another 10 seconds.
Remove when they are golden brown on both sides and add to the paper towel sheet to drain.
Work these fried cheese curds in batches.
Once they are all cooked serve immediately with ranch or my favorite, marinara sauce.
Tips & Variations
- Use different types of cheese curds like Cajun or garlic.
- Make a homemade marinara sauce for dipping like this one from Tastes Better from Scratch.
Add the leftovers to a covered container and refrigerate. Eat within 3 days. Reheat in the oven or air fryer at 380 degrees for 7-8 minutes.
To freeze cheese curds: Lay the cooked curds on a single layer on a baking sheet and freeze for a minimum of 3 hours, up to overnight. Take the frozen curds and add them to a Ziploc bag or container. Freeze for up to 3 months. Cook from frozen in the oven or air fryer at 400 degrees for 10 minutes. Check to make sure they are cooked through and enjoy!
What should you serve with fried cheese curds?
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Fried Cheese Curds
- cast iron pan
- 1 pound cheese curds
- 1 cup flour
- 1/4 teaspoon salt
- 4 eggs
- 1 tablespoon milk
- 2 cups breadcrumbs
- 1/2 teaspoon italian seasoning
- 1/2 cup vegetable oil
- marinara or ranch dressing for dipping
- Open the package of cheese curds and place them on a plate. Let them 'sweat' for about half an hour.1 pound cheese curds
- Set up an assembly line of 1 plate of flour, 1 bowl of whisked eggs, and 1 plate of breadcrumbs mixed with salt and Italian seasoning.1 cup flour, 1/4 teaspoon salt, 4 eggs, 2 cups breadcrumbs, 1/2 teaspoon italian seasoning, 1 tablespoon milk
- First, roll a cheese curd into the flour.
- Next, dip the cheese curd into the egg.
- Roll the cheese curd into the breadcrumb mixture.
- Place on a large cookie sheet with a wire rack. Continue with the rest of the curds.
- Put the cookie sheet with the cheese curds into the freezer and let sit for 30-60 minutes.
- In a cast-iron pan, add the oil. Bring to frying level. On another cookie sheet, add paper towels.1/2 cup vegetable oil
- Add about 10 curds to the pan and fry for about 40 seconds, then flip. Fry another 10 seconds.
- Remove and add to the paper towel sheet to drain.
- Work these fried cheese curds in batches.
- Once they are all cooked serve immediately with rach or my favorite, marinara sauce. Enjoy!marinara or ranch dressing for dipping
Tips for making this recipe:
- This recipe takes time! Don’t plan on having these hot and ready in 20 minutes. You are looking more like 3 hours.
- To store: Add to a covered storage container. Reheat in the microwave or air fryer. See the information in the post for instructions on how to freeze the cheese curds.
Originally published in November of 2018. Updated photos & recipe February 2021.
Recipe adapted from CopyKat.com
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Last Updated on May 21, 2023 by Erin@BottomLeftoftheMitten