Fried Cheese Curds
About This Cheese Curds Recipe
These Crispy Fried Cheese Curds are my dream appetizer — thin, light, crispy bubbly batter wrapped around warm, melty cheese. I’m extremely picky about fried cheese, and this recipe nails that perfect smooth, airy shell without being heavy. Who doesn’t love fried cheese!?! If you’re a cheese-lover, this will become a regular in your kitchen.
Why You’ll Love It
Ultra-light, restaurant-style batter – no thick, cakey coating.
Perfectly melty centers thanks to cold cheese curds + hot oil.
Customizable crispiness — thin the batter to exactly your preference.
Fast to make (10 minutes to mix, 5 minutes to fry).
Crowd-pleasing appetizer for game day, parties, or honestly any night.
Pairs well with everything — ranch, marinara, blueberry jam, honey mustard… whatever you love.
Ingredients You’ll Need
Cheese curds (cold — very important!)
All-purpose flour
Baking powder
Garlic powder
Cayenne pepper
Kosher salt
Egg
Ice-cold sparkling water (or beer)
Neutral oil for frying
How to Make
Make a simple seasoned batter with flour, egg, and sparkling water — the colder the better. Dust the cheese curds lightly in flour, dip into the batter, and fry in hot oil until golden, airy, and crisp. Eat immediately while they’re hot and gooey. Adjust the batter thickness until you hit your perfect fry.
Tips for Success
Keep the sparkling water ice-cold. This gives the batter that amazing light puff.
Thin batter = thin crust. Add sparkling water 1 tablespoon at a time to adjust.
Fry in small batches to avoid lowering the oil temperature.
Curds must be cold. Warm curds melt too fast and may burst.
Taste and adjust. You can add more cayenne, garlic powder, or salt based on preference.
Eat immediately. Fried cheese waits for no one.
Frequently Asked Questions
Can I reheat fried cheese curds?
Not really — they’re best eaten fresh. If needed, reheat quickly in a 425°F oven, but they won’t be as crisp.
Can I use regular cheese?
Curds work best because they hold their shape. Small cubes of mozzarella or Monterey Jack work in a pinch.
Can I use beer instead of sparkling water?
Yes! Beer makes an extra flavorful, bubbly batter.
My batter is too thick — what do I do?
Add sparkling water a tablespoon at a time until it looks like thin pancake batter.
What to Serve With
Homemade ranch
Blueberry jam (SO good with salty cheese)
Marinara
Spicy honey
Garlic aioli
Hot honey mustard
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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!
