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Pile of cheese curds with a side of ranch dressing.

Authentic Wisconsin Fried Cheese Curds

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  • Author: Ben
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 Servings 1x
  • Category: Appetizer
  • Method: Fry
  • Cuisine: American


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!


Units Scale
  • 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.


  1. Soak cheese curds: Soak curds in ½ cup of butter milk and 6 ounces of beer. Mix around to coat.
  2. Drain and toss cheese curds with 1/4 cup flour in a large bowl, shaking off any extra.
  3. 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.
  4. Heat oil: Heat fry oil in a Dutch oven or deep-fat fryer to 350°F.
  5. 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.
  6. Drain curds on paper towel lined plate and immediately sprinkle with salt. Repeat steps with remaining curds and batter.
  7. Serve cheese curds immediately with sauce if desired.


  • 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.