Cheese Curds
Golden, squeaky cheese curds—bite‑sized morsels of fresh cheese, lightly battered and fried to a crispy delight, perfect as snack or appetizer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings (about 16–20 curds) 1x
- Category: Snack / Appetizer
- Method: Deep‑fry (or alternative bake/air‑fry)
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 450 g cheese curds (or fresh mozzarella cut into bite-size pieces)
- 120 g all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup (240 ml) cold sparkling water or beer
- Oil for frying (vegetable or canola)
Instructions
- Heat oil in a deep pot or fryer to 180 °C (350 °F).
- In a bowl, whisk together flour, baking powder, salt, and pepper.
- Add cold sparkling water (or beer) and stir until smooth but slightly thick.
- Drain and pat dry the cheese curds.
- Dip curds individually into batter to coat fully.
- Carefully drop battered curds into hot oil in batches; fry until golden brown, about 2–3 minutes.
- Use a slotted spoon to transfer fried curds to a paper‑lined tray to drain excess oil.
- Serve immediately, with dipping sauces like marinara, ranch, or honey mustard.
Notes
- Ensure the cheese curds are cold—this helps prevent over‑melting during frying.
- Serve right away; their signature “squeak” is best fresh and hot.
- Adjust batter thickness by adding a bit more flour if it’s too loose.
- For flavor twists, add 1 tsp garlic or onion powder to the dry mix.
- Try baking or air‑frying for a lighter alternative (200 °C for 6–8 minutes).
Nutrition
- Serving Size: 5 pieces (approx. 80 g)
- Calories: 300 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0 g
- Protein: 14 g
- Cholesterol: 35 mg
Find it online: https://ukfinda.com/cheese-curds/