Fried Cheese Curds

Fried cheese curds are golden, crunchy bites with a gooey, melty centre that make the ultimate snack, appetiser, or side dish. This version uses a light batter seasoned with paprika, giving the curds a subtle warmth and a lovely colour. Perfect for dipping into ranch, marinara, or your favourite sauce, they’re a crowd-pleasing treat that’s quick and easy to make.

Prep Time 15

Cook Time 15

Total Time 30

Servings Portions

Ingredients

450 g cheese curds fresh
120 g plain flour
1 tsp baking powder
1 tsp salt
1 tsp paprika smoked or sweet
½ tsp black pepper
2 large eggs free range
¾ cup milk buttermilk for extra flavour
2 tbsp water if batter needs loosening
Vegetable oil for frying

Instructions

Heat vegetable oil in a deep pan or fryer to 350°F (175°C). The oil should be deep enough to fully submerge the cheese curds.
Vegetable oil
In a medium bowl, whisk together the flour, baking powder, salt, paprika and black pepper.
120 g plain flour, 1 tsp baking powder, 1 tsp salt, 1 tsp paprika, ½ tsp black pepper
In a separate bowl, whisk the eggs and milk.
2 large eggs, ¾ cup milk
Slowly add the wet mixture to the dry, whisking until smooth. The batter should be thick but pourable—add a splash of water if needed.
2 tbsp water
Pat the cheese curds dry with a paper towel. Dip each curd into the batter, making sure it’s well coated.
450 g cheese curds
Carefully drop the coated curds into the hot oil in small batches. Fry for 1–2 minutes, or until golden brown and crispy. Avoid overcrowding the pan, which lowers the oil temperature.
Use a slotted spoon to remove the curds, placing them on a paper towel-lined plate to drain.
Serve the fried cheese curds immediately with ranch dressing or your favourite dip.

Notes

Perfect Fried Cheese Curds:

Serve hot and fresh – Cheese curds are at their best straight out of the fryer while the cheese is molten and the coating is crisp.

Dry the curds well – Excess moisture makes the batter slide off and can cause oil splatters.

Keep oil at the right temperature – Too cool and the curds go soggy; too hot and they burn before the cheese melts. A thermometer helps keep it steady around 350°F (175°C).

Experiment with spices – Paprika adds warmth, but you can also mix in garlic powder, cayenne, or even a dash of oregano for a different flavour twist.

Visit the Blog section for 10 flavour filled variations of this recipe.

Nutrition