Fried Cheese Curds

Fried cheese curds are a Midwest pub staple that can easily be made right at home. Little balls of cheese fried until crunchy. Dip them into marinara sauce or ranch and you have an appetizer or snack that fills that cheese void you’ve been looking for.  

Fried Cheese Curds on a pan ready to eat!

We are on to the first Mitten Movie Night of the holiday season.  The tree is up, stockings are hung and I have to admit that I am getting pretty jazzed about it. Along with the holidays, Christmas movie watching and football playoffs you should always have a great snack on hand for that extra binge-worthy, lazy on the couch kinds of days.  That’s where these Fried Cheese Curds come into play.

What movie pairs well with fried cheese and beer?

In the mood for a new Christmas movie?  Check out The Christmas Chronicles on Netflix.  Kurt Russell as St. Nick is pretty genius casting.  Super cute and perfect to watch with the family.

What beer pairs well with Fried Cheese Curds?

The beer: Wisconsin Dells Brewing Co., Sconnie Smash

We just spent a wonderful few days for our youngest’s birthday in Wisconsin Dells.  Yes, Wisconsin Dells can still be fun in the winter.

While the town was pretty dead and not many businesses were open, we stayed at Mt. Olympus which had an indoor waterpark.  After a day of play, we hit Moosejaw Pizza & Brewing Co. for some great food (I even remade my favorite there, Portobello Mushroom Burger), homemade pop for the kids and a cold glass of beer for the adults.

I went with the Sconnie Smash.  This beer was part of the Sconnie Beer line. It was so tart and flavorful, almost tasted like cherry pop.  Before heading home we picked up a few 6 packs at the local liquor store.

Fried Cheese Curds on a pan and one with a bite taken out of it. A craft beer and sauce off to the side.

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.

How to make Fried Cheese Curds:

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 flour, 1 bowl of whisked eggs, 1 plate of breadcrumbs mixed with salt and Italian seasoning.

First, roll a cheese curd into the flour.

Steps and ingredients for making Fried Cheese Curds.

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.

Cheese curds on a cookie sheet going into the freezer.

Set up a frying assembly line.

In a cast iron pan add the oil.  Bring 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 and add to the paper towel sheet to drain.

Cheese curds on a pan and a pan on the stove with oil in it ready to fry the cheese curds.

Work these fried cheese curds in batches.

Once they are all cooked serve immediately with rach or my favorite, marinara sauce.

Make fried cheese curds and these burger & hot dog recipes:

And here you are…..

Fried Cheese Curds on a pan with a craft beer and sauces off to the side.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

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Recipe adapted from CopyKat.com

*Affiliate links are included in this post. Please read my Discloser Policy.




Print Recipe
Fried Cheese Curds
These fried cheese curds are the perfect crunchy, cheesy treat you've been looking for! Breaded with a hint of Italian Seasoning then fried to crispy perfection. Serve with a side of sauce for dipping.
Fried Cheese Curds | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 90 minutes
Servings
servings
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 90 minutes
Servings
servings
Fried Cheese Curds | Bottom Left of the Mitten
Instructions
  1. Open the package of cheese curds and place them on a plate. Let them 'sweat' for about half an hour.
  2. Set up an assembly line of 1 plate flour, 1 bowl of whisked eggs, 1 plate of breadcrumbs mixed with salt and Italian seasoning.
  3. First, roll a cheese curd into the flour.
  4. Next, dip the cheese curd into the egg.
  5. Roll the cheese curd into the breadcrumb mixture.
  6. Place on a large cookie sheet with a wire rack. Continue with the rest of the curds.
  7. Put the cookie sheet with the cheese curds into the freezer and let sit for 30-60 minutes.
  8. Set up a frying assembly line. In a cast iron pan add the oil. Bring to frying level. On another cookie sheet add paper towels.
  9. Add about 10 curds to the pan and fry for about 40 seconds, then flip. Fry another 10 seconds.
  10. Remove and add to the paper towel sheet to drain.
  11. Work these fried cheese curds in batches.
  12. Once they are all cooked serve immediately with rach or my favorite, marinara sauce. Enjoy!

Thick Crust Sausage Pizza

Even though it’s already the middle of January this is officially the first Mitten Movie Night of 2018.  I spent the holidays enjoying family and then the first part of the month just trying to get motivated.  Usually I hit the ground running once the holidays are over – so ready for the New Year that I take my tree down LITERALLY the day after Christmas.  This year thought with the holidays falling the way they did made for long weekends that called for being lazy and cooking some of my favorites, like this Thick Crust Sausage Pizza made with Michigan’s Own Jiffy Mix Pizza Crust.

Thick Crust Sausage Pizza | Bottom Left of the Mitten

I’ve decided in 2018 to do Mitten Movie Night a little differently.  Over the holidays my husband and I watched tons of movies.  We checked out a few YouTube trailer sites (think best Horror Movies of 2016, etc) and picked one nearly every night.  Many of them were ones that I hadn’t heard of or ones that looked just okay but never got a chance to see.  Some of them were so good that I couldn’t wait to share them so that is what I’ve decided to do for the foreseeable future.  Usually what I’ve been doing is talking about movies we plan on seeing that night.  I decided that really didn’t make much sense since how can I give an honest review if I haven’t seen them yet?  Think of this now as a movie review night + good food + great beer.

First up was one of my favorites from our movie nights.  Most people know Anne Hathawy as the Princess Diaries and a million other rom-com’s but in between she was also in this weird but interesting sci-fi/comedy, Colossal. I will say if you look this up online it didn’t get really great ratings and I don’t think it lasted long in theaters but if your looking for out of the box thinking, dark and brooding comedy then you will be in for a treat.  Thick Crust Sausage Pizza | Bottom Left of the Mitten

While dinner is cooking chill some Bell’s Two Hearted Ale.  If you love Bell’s beer don’t forget that right now is the yearly release of Hopslam.  My husband looks forward to it every year and I know he is now alone.  Now on to the pizza!

To start the pizza combine two boxes of Jiffy Pizza Crust with 1 cup warm water into a bowl.  Stir to combine until there are no clumps then place a towel over the bowl and let rise 10 minutes.  While the crust rises in a pan over medium high heat cook the sausage.  Breaking it up as it cooks into small bite size pieces.  Halfway through add chopped onions and the can of mushrooms.  I find when you use fresh mushrooms for this pizza they get soggy and make the sausage slimy.  Using canned mushrooms helped with this problem but if you do wish to use fresh cook them separate from the sausage and then add as a separate topping.  Cook sausage completely through then set aside until the dough has risen.

Preheat oven to 425 degrees and grease a 9″x13″ cookie sheet (make sure it has an edge to it).  Flour your hands a bit and take the dough out of the bowl and form to the sheet.  Push the dough all the way to the edge and then up the sides a bit.  Take prepared sauce and top crust with it pushing to all sides.  Top off with the sausage and mushrooms.  Then add the shredded cheese.

Thick Crust Sausage Pizza | Bottom Left of the Mitten

The last step I do when making this pizza is just for my preference but I really think that it make a delicious difference in the overall taste of this pizza.  Over the top of the cheese sprinkle 1/2 Tbs garlic powder then 1/2 Tbs Italian seasoning.  Put into the preheated oven and cook for 20 minutes.  Cut into 12 pieces and here you are…..

Thick Crust Sausage Pizza | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

Get The Recipe, Get The Goods

                                                      



Thick Crust Sausage Pizza | Bottom Left of the Mitten #pizza #jiffycrust #sausagepizza


Print Recipe
Thick Crust Sausage Pizza
Thick doughy crust sets the stage for tangy spaghetti sauce, Italian sausage mushrooms and onions. Top with lots of cheese and spices for a no fuss pizza night.
Thick Crust Sausage Pizza | Bottom Left of the Mitten
Course Main Dish
Cuisine Pizza
Prep Time 5 minutes
Cook Time 25 minutes
Servings
pieces
Course Main Dish
Cuisine Pizza
Prep Time 5 minutes
Cook Time 25 minutes
Servings
pieces
Thick Crust Sausage Pizza | Bottom Left of the Mitten
Instructions
  1. To start the pizza combine two boxes of Jiffy Pizza Crust with 1 cup warm water into a bowl. Stir to combine until there are no clumps then place a towel over the bowl and let rise 10 minutes.
  2. While the crust rises in a pan over medium high heat cook the sausage. Breaking it up as it cooks into small bite size pieces. Halfway through add chopped onions and the can of mushrooms. Cook sausage completely through then set aside until the dough has risen.
  3. Preheat oven to 425 degrees and grease a 9"x13" cookie sheet (make sure it has an edge to it). Flour your hands a bit and take the dough out of the bowl and form to the sheet. Push the dough all the way to the edge and then up the sides a bit.
  4. Take prepared sauce and top crust with it pushing to all sides. Top off with the sausage and mushrooms. Then add the shredded cheese.
  5. Optional: Over the top of the cheese sprinkle 1/2 Tbs garlic powder then 1/2 Tbs Italian seasoning.
  6. Cook in preheated oven 20 minutes.
  7. Cut into 12 pieces. Enjoy!

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