Crispy Fried Cheese Curds

A close-up view of a metal tray lined with white wax paper and filled with freshly prepared fried cheese curds along with a small bowl of marinara in one corner and another small bowl of ranch dressing in the opposite corner.

Course: Appetizer

Cuisine: American

Prep Time: 15

Cook Time: 15

Chill time: 30

Total Time: 1

Servings:

Calories: 652kcal

Author: Kris Longwell

Crispy fried cheese curds are golden and crunchy outside, with a warm, melty center. Serve them hot with ranch or marinara for an easy, crowd-pleasing appetizer.

Print Recipe

Equipment

Sturdy skillet for frying or a deep-fryer

Ingredients

12 oz cheese curds small to medium size
1½ cups all-purpose flour divided
1 teaspoon Kosher salt plus more for finishing
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon smoked paprika
1 large egg
1 cup buttermilk or whole milk
1½ cups Panko breadcrumbs plain
1 teaspoon dried oregano
vegetable oil for frying
1 tablespoon Italian parsley finely chopped, for garnish (optional)
marinara sauce for serving
Ranch dressing for serving

Instructions

Pat the cheese curds dry. If they’re large, break them into bite-size pieces.
12 oz cheese curds
Add ¼ cup of the flour to a small bowl. In a shallow bowl, combine 1¼ cups of flour, salt, pepper, garlic powder, and smoked paprika. In a second bowl, whisk the egg with the buttermilk (or milk). In a third bowl, mix the Panko with the oregano.
1½ cups all-purpose flour, 1 tsp Kosher salt, ½ tsp black pepper, ½ tsp garlic powder, ½ tsp smoked paprika, 1 large egg, 1 cup buttermilk, 1½ cups Panko breadcrumbs, 1 tsp dried oregano
Working in small batches, lightly dust the curds with the small bowl of flour. Dip them in the egg mixture, let the excess drip off, then roll them in the seasoned flour mixture. Dip once more in the egg mixture and finish with Panko, pressing gently so the crumbs adhere. Place the coated curds on a tray and refrigerate for 10–15 minutes.
Pour 2–3 inches of oil into a heavy pot and heat to 350°F (175°C). Use a thermometer if possible. Or heat your deep fryer to 350°F.
vegetable oil
Carefully add a handful of curds at a time. Fry for about 45–75 seconds, turning once, until golden. Don’t crowd the pot. Transfer to a wire rack or paper-towel-lined tray and sprinkle lightly with salt. Garnish with finely chopped Italian parsley, if desired.
1 tbsp Italian parsley
Serve right away with marinara sauce and/or Ranch dressing.
marinara sauce, Ranch dressing

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

For best results, use fresh, bite-size cheese curds. Break larger curds into smaller pieces.
Chill the curds before breading, then refrigerate the coated curds for 10–15 minutes to help the coating set.
Keep the oil near 350°F (175°C) and fry in small batches, just until golden. If a curd leaks, chill the remaining batch and check that the coating is sealed.
Serve immediately with ranch dressing or marinara.
Refrigerate leftovers in an airtight container for up to 2 days. Reheat in an air fryer or oven until hot and crisp; avoid microwaving, which can make the coating soggy.

Nutrition