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Hailing from the great cheese state of Wisconsin, fried cheese curds are so simple to make in your own home if you’re not fortunate to live in Wisconsin! An easy appetizer or a cheesy side dish to serve to your friends and family. It also makes a perfect snack for game day when served with your favorite dipping sauce!
The only way I knew how to use cheese curds was poutine. Never in my life would I have thought to fry them! I decided to research it a bit more and found that it’s quite popular in Wisconsin. It’s a snack commonly served at festivals. It makes me wish I could travel there and try it for myself!
Cheese curds are usually harder to find if you don’t live in Wisconsin or the surrounding areas. I found cheese curds at my local grocery store and live in PA! Whole Foods sometimes has them (at least the past few times I’ve gone), but here’s another way to get them if you can’t find them!
How to make Fried Cheese Curds
Just like other fried items found at fairs, it starts with a good batter and hot oil. A little cheese may spill out when frying so don’t panic. It happens! (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Cheese Curds: Look for white or yellow cheddar for a traditional cheese curd. There are flavored ones such as ranch, bacon, habanero, etc. Feel free to use those!
- Lager Beer: Coors, Miller’s, and Budweiser fit this category of beer. It’s light and refreshing, therefore making the batter not too heavy!
- Buttermilk: Adds a pleasant flavor to the batter itself for the curds. It’s also thick enough to coat the cheese curds in.
- Flour: Helps thicken the batter.
- Salt & Garlic Powder: Season up the batter. You can also sprinkle more salt on the cheese curds after frying.
- Baking Soda: With any batter that uses buttermilk, this is recommended. It helps neutralize the sour flavors of buttermilk.
- Eggs: Keeps the batter together when frying.
- Vegetable Oil: Used to fry the cheese curds. If you don’t want to use vegetable oil, you can use any neutral oil such as canola or avocado oil.
Heat the vegetable oil over medium-high in a dutch oven or a heavy-bottomed pot until the temperature reaches 375F. In a large bowl, whisk together the beer, buttermilk, baking soda, flour, eggs, salt, and garlic powder. The batter will be light and thin, and that’s ok! Working with a few curds at a time, toss them into the batter and coat. Shake with a wire strainer, allowing the excess to drip off. Drop the curds in one at a time into the hot oil and fry until golden brown. Some of the cheese may slip out while frying. It happens so don’t panic! Transfer to a plate lined with paper towels to catch the excess grease. Serve immediately.
Tips & FAQs
- These are best served immediately. It is not recommended to store them. They will get soggy and won’t be as delicious the next day.
- Variations:
- Use a flavored cheese curd such as ranch, bacon, habanero, etc.
- Serve with your favorite dipping sauce. Ranch is a perfect combo. You can also dip it in hot sauce, thousand island, or any creamy dressing.
- If you can’t find cheese curds: You can order them off of Amazon (I may make a commission on qualifying purchases). Sometimes, Whole Foods will carry them. I believe Target carries them too! From what I’ve read, the bags are small so you may have to buy more than one bag.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Fried Cheese Curds
Ingredients
- Vegetable Oil, for frying (about 2 quarts)
- 1 lb cheese curds
- 3/4 cup lager beer
- 1/4 cup buttermilk
- 1 tsp baking soda
- 3/4 cup flour
- 2 eggs
- 1 tsp salt
- 1/2 tsp garlic powder
Instructions
- Heat the vegetable oil over medium-high in a dutch oven or a heavy-bottomed pot until the temperature reaches 375F.
- In a large bowl, whisk together the beer, buttermilk, baking soda, flour, eggs, salt, and garlic powder. The batter will be light and thin, and that’s ok!
- Working with a few curds at a time, toss them into the batter and coat. Take them out of the batter with a wire strainer and lightly shake, allowing the excess to drip off.
- Drop the curds in one at a time into the hot oil and fry until golden brown. Some of the cheese may slip out while frying. It happens so don’t panic!
- Transfer to a plate lined with paper towels to catch the excess grease. Serve immediately.
Notes
These are best served immediately. It is not recommended to store them. They will get soggy and won’t be as delicious the next day.
Variations:
- Use a flavored cheese curd such as ranch, bacon, habanero, etc.
- Serve with your favorite dipping sauce. Ranch is a perfect combo. You can also dip it in hot sauce, thousand Island, or any creamy dressing.
If you can’t find cheese curds: You can order them off of Amazon (I may make a commission on qualifying purchases). Sometimes, Whole Foods will carry them. I believe Target carries them too! From what I’ve read, the bags are small so you may have to buy more than one bag.
Nutrition Facts
Calories
295.76Fat (grams)
20.31 gSat. Fat (grams)
10.58 gCarbs (grams)
10.24 gFiber (grams)
0.34 gSugar (grams)
0.41 gProtein (grams)
15.76 gSodium (milligrams)
821.69 mgCholesterol (grams)
61.5 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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