Fried Cheese Curds
First of all, you had me at fried cheese. If fried cheese curds are on the menu at any restaurant that I go to, I am ordering them 100% of the time. Cheese is one of my favorite foods, so if you fry it, that only makes it better. I’m pretty particular about my fried cheese curds. I like a smooth batter, so they need to be beer battered/ soda water battered, and I like the exterior to be very light and thin, not too thick. I think this recipe is perfection, and you should most likely agree.
When it comes to making the batter, use the 1 cup of soda water, and then add a little bit at a time until it’s the right consistency. I heated up my oil and fried 1 curd with the batter and saw that it was too thick, so I added another 1/4 cup of soda water and fried another curd and that was the thin-ness that I liked. Play around with it until it’s to your liking.
Enjoy!
Crispy Cheese Curds
Ingredients
- 1¼ cups flour, plus extra for dusting
- ¾ teaspoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ¾ teaspoon kosher salt
- 1 large egg, beaten
- 1 cup ice-cold sparkling water (adjust slightly for consistency)
- 1 pound cheese curds, cold
- Neutral oil for frying (canola, vegetable, or peanut)
Instructions
- Heat 2–3 inches of oil in a deep pot to 375°F.
- Lightly coat cheese curds in a few tablespoons of flour. Shake off excess.
- In a medium bowl, whisk together the flour, baking powder, garlic powder, cayenne, and salt.
- In another bowl, beat the egg, then stir in the cold sparkling water.
- Pour wet into dry and gently mix with a fork. Do not overmix. Batter should be slightly lumpy and loose.
- Set bowl over ice to keep it chilled while working.
- Dip each curd in batter, shake off excess, and carefully drop into hot oil.
- Fry in batches for 2-3 minutes, until puffed and lightly golden.
- Transfer to a paper towel–lined tray.
- Serve immediately, with homemade ranch or blueberry jam or whatever you're into!
