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Fried cheese curds are the pinnacle of fair foods. Creamy, gooey, and an extravagant cheese experience. These tasty morsels are easier to make than you would expect. You should think about making these authentic Wisconsin Fried Cheese Curds today.
This recipe will help you pick your ingredients, get ready, and make cheese curds just like you remember them. Between the soak, the batter we use, and the frying technique, you will find yourself in Wisconsin with this authentic cheese curds recipe. We leave enough room to make this recipe your own, using the local ingredients or flavors you love most!
If this is your jam, also check out our Cheez-It fried Cheese Sticks recipe, our unique Cheesy Fried Pickles, or this fast Homemade Queso recipe. No matter what you make, make sure to treat yourself!
Table of Contents
🔥 Ingredients
Cheese is the superstar here, but a few other ingredients pull this together to make something really special.
See the recipe card for quantities.
Choosing Fresh Cheese Curds
The quality of your cheese curds can absolutely make a difference in both the cook and the quality of the end product. From my experience, the fresh curds seem to fry better and easier, as well as taste great. Cheese escapes and melts with cheddar curds that aren’t quite as fresh.
If you don’t know the term ‘Squeaky Cheese,’ know you will. Squeaky cheese is often attributed to fresh cheese curd, which literally squeaks when you chew it.
I have been using cheddar curds from a local company named Cows & Co Creamery for my fresh cheese curds, which have been great. Definitely squeaky.
While I haven’t used their services, I have heard great things about Gardner’s Cheese, delivered from Wisconsin. Of course, if you have a local maker, I suggest trying them! As a last resort, maybe your local grocer carries them.
I have used the curds found at my local grocery store. The end result was not quite as good, but it did the job. At the end of the day, we are still talking about deep fat fried cheese. Is it possible that it is bad?
Pick a Beer
When I beer batter things, I tend to use my ‘fishing beer,’ Coors Light. For this particular recipe, I decided to go to with a Scottish Ale from our local brewery Fargo Brewing Company. I like the beer and it is a way to make the recipe a bit unique and special.
Use what you have, but feel free to experiment with this, knowing that your beer will impact your final flavors.
🍲 Instructions
To begin, soak the fresh cheese curds in a mixture of buttermilk and beer, ensuring they are fully coated. Next, drain the curds and lightly toss them with flour to prepare them for the batter. In a separate bowl, combine flour, baking powder, salt, pepper, and garlic powder, then whisk in buttermilk and beer until smooth.
Now, heat peanut oil in a Dutch oven or deep-fat fryer to 350°F. Dip the cheese curds, a few at a time, into the batter, ensuring they are fully coated. Fry the curds in batches for about 30 seconds on each side or until they turn a light golden brown.
Once fried, drain the cheese curds on a paper towel-lined plate and immediately sprinkle them with salt. Repeat the frying process with the remaining curds and batter. Serve the fried cheese curds immediately with your choice of sauce, such as marinara or ranch dressing, for dipping. Enjoy this deliciously crispy and gooey treat with friends and family!
🤷 Substitutions and variations
Substitutions and variations offer endless possibilities for customizing your fried cheese curds. Feel free to experiment with different types of cheese, such as cheddar or mozzarella, for unique flavor combinations. Note, however, that different density of cheese might not work quite as well in the fryer.
I really like peanut oil for frying. It has a high smoke point and also a low odor. Other oils will work, such as canola or sunflower oil. Oils like olive oil or sesame oil ARE not ok. Use an oil that is appropriate for deep frying.
For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend. Additionally, you can vary the seasoning in the batter to suit your taste preferences, adding herbs or spices for an extra kick. Get creative and make this recipe your own!
📦 Storage
To maintain their crispy texture, it’s best to enjoy your fried cheese curds fresh and hot. However, if you have leftovers, store them in an airtight container in the refrigerator for up to two days. When ready to enjoy again, reheat them in the oven until warmed through. Keep in mind that reheating may affect their texture slightly, but they’ll still be delicious.
🎓 History tidbit
Fried cheese curds have a rich history deeply rooted in Wisconsin’s dairy tradition. Dating back to the late 19th century, cheese curds were a byproduct of the cheese-making process and were often enjoyed fresh.
Over time, locals began experimenting with frying these delectable nuggets, leading to the creation of the iconic Wisconsin Fried Cheese Curds. Today, they remain a beloved staple of Wisconsin cuisine, celebrated for their irresistible combination of crispy exterior and gooey interior.
❓ FAQ
Cheese curds are young, fresh cheese pieces that have a mild flavor and a slightly rubbery texture. They are formed during cheese-making when milk is coagulated and then cut into curds before being pressed into cheese.
While cheese curds are the traditional choice for fried cheese curds, you can certainly experiment with other types of cheese. Popular options include cheddar, mozzarella, and pepper jack. Remember that the melting characteristics and flavor may vary depending on the cheese you choose. Freezing the breaded, unfried product for an hour can help with this.
Squeaky cheese, also known as cheese curds, is a type of fresh cheese characterized by its mild flavor and squeaky texture when bitten into. The squeakiness is caused by the protein strands in the cheese rubbing against the enamel of your teeth. It’s a unique sensation that cheese curd enthusiasts love and often associate with freshness. Squeaky cheese is a popular snack in regions with a strong dairy culture, such as Wisconsin, where it is often enjoyed fresh or fried.
📝 Tips and tricks
- Follow USDA frying safety guidelines
- Serve with marinara or ranch dressing
- 350° Fahrenheit is the temperature, but really anywhere between 350° and 375° is ideal. Once you start getting to 400°, the cheese will easily melt and escape.
- Some cheese might leak, depending on the density of the curds, moisture content, and the quality. use your judgement. It doesn’t take long for these to cook.
- When frying, don’t crowd.
🛠 Products used in this recipe
😋 Did you make this recipe?
That is awesome, and thank you so much for giving this Authentic Wisconsin Fried Cheese Curds recipe a try. If you could leave a rating in the comment area below, it would be greatly appreciated. This lets me know how I am doing and also helps others decide if they want to make this recipe. Most of all, thanks for visiting Ramshackle Pantry.
Authentic Wisconsin Fried Cheese Curds
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 Servings 1x
- Category: Appetizer
- Method: Fry
- Cuisine: American
Description
Indulge in the crispy, gooey goodness of Authentic Wisconsin Fried Cheese Curds! Made with fresh cheese curds soaked in a buttermilk and beer batter, these golden nuggets are fried to perfection for a satisfyingly crunchy exterior and a melty, cheesy center. Perfect for sharing with friends and family, these irresistible treats are a beloved staple of Wisconsin cuisine. Serve them up with your favorite dipping sauce and enjoy a taste of cheesy bliss!
Ingredients
- 12 ounces Fresh Cheese Curds
- 1 1/4 cups all-purpose flour, divided
- 1 teaspoon baking powder
- 1 teaspoon salt, plus more for seasoning
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 1 cup buttermilk
- 12 ounces of beer
- 1 quart (4 cups) peanut oil (or any fry oil) or enough for frying.
Instructions
- Soak cheese curds: Soak curds in ½ cup of butter milk and 6 ounces of beer. Mix around to coat.
- Drain and toss cheese curds with 1/4 cup flour in a large bowl, shaking off any extra.
- Mix Curd Batter: Combine the baking powder, salt, pepper and remaining flour in a large bowl. Whisk in buttermilk and 6 ounces of beer until blended.
- Heat oil: Heat fry oil in a Dutch oven or deep-fat fryer to 350°F.
- Dip Cheese Curds: Dip cheese curds, 4 to 6 curds at a time, into the batter. Fry curds, in batches, in oil for about 30 seconds on each side or until light golden brown. Do not crowd in the pan and flip with tongs.
- Drain curds on paper towel lined plate and immediately sprinkle with salt. Repeat steps with remaining curds and batter.
- Serve cheese curds immediately with sauce if desired.
Notes
- Follow USDA frying safety guidelines
- Serve with marinara or ranch dressing
- 350° Fahrenheit is the temperature, but really anywhere between 350° and 375° is ideal. Once you start getting to 400°, the cheese will easily melt and escape.
- Some cheese might leak, depending on the density of the curds, moisture content, and the quality. use your judgement. It doesn’t take long for these to cook.
- When frying, don’t crowd.
