Make Cheese Curds At Home: No Deep Fryer Needed

Cheese curds are a delicious snack or appetizer, often enjoyed at carnivals and fairs. They are usually deep-fried, but it is possible to make them without a deep fryer by using a large saucepan or skillet. To make cheese curds, you will need ingredients such as cheese curds (of course!), flour, eggs, milk, and oil for frying. The process involves coating the cheese curds in a batter or breading and then frying them in hot oil until they are golden brown.

Sourcing cheese curds

Cheese curds are readily available in grocery stores and delis. You can find them in the deli section of your local grocery store, near the fresh mozzarella and other specialty cheeses. Some people have also found them at Costco. If you can't find them in your local store, you can always order them online. Tillamook, for example, sells cheese curds on their website.

When buying cheese curds, you can opt for white or yellow cheddar, or any flavoured cheese curds.

If you're in the United States, you may find cheese curds more easily in Minnesota, Wisconsin, or other Midwestern states. In these states, fried cheese curds are sold at state and county fairs, restaurants, and even some fast-food places.

Making the batter

Next, add the wet ingredients: eggs, buttermilk, and/or milk. Whisk the ingredients together until you have a smooth, thin batter. You can add more milk to adjust the consistency if needed.

The batter is now ready to be used to coat the cheese curds. Dip the curds into the batter, ensuring they are well-coated, and then fry them in hot oil until golden brown.

Coating the curds

The coating is what gives your homemade cheese curds that extra crunch and flavour. There are a few different ways to coat your cheese curds, depending on the ingredients you have to hand and the texture you want to achieve.

Wet batter

A wet batter is the traditional method for coating cheese curds. To make a basic batter, whisk together flour, an egg, and a liquid such as milk, buttermilk, or beer. You can also add seasonings like garlic salt, baking soda, or baking powder. The batter should be smooth and thin. If it's too thick, add a little more liquid.

Once you've prepared your batter, coat the curds by dipping them into the mixture. You can use a wire strainer to help with this step. Shake off any excess batter, then place the coated curds into the hot oil to fry.

Dry coating

For a lighter, crunchier texture, try coating your cheese curds with breadcrumbs. The process for this method is a bit more involved but is still straightforward. First, set up an assembly line with three bowls: one with flour, one with a mixture of egg and milk, and one with seasoned breadcrumbs. You can use regular breadcrumbs or panko breadcrumbs for an extra-crispy texture.

Dredge each curd in flour, then dip it into the egg/milk mixture. Let the excess drip off, then dredge the curd in the breadcrumbs. Repeat this process until all your cheese curds are coated.

Frying tips

When frying your coated cheese curds, it's important not to overcrowd the pan. Frying in batches ensures that the curds will fry properly and gives them the best chance to become crispy. It's also a good idea to shake off any excess batter or let the excess egg/milk mixture drip off before placing the curds in the hot oil. This helps prevent the coating from becoming too thick or heavy.

Fry your cheese curds for approximately 1 minute on each side, or until they are golden brown. Drain them on paper towels, and sprinkle with a little salt if desired (but remember that cheese curds are naturally salty!). Serve immediately—these tasty morsels are best enjoyed fresh!

Frying the curds

When frying the curds, be careful not to overcrowd the pan, as this will cause the cheese curds to steam instead of fry and they won't be as crispy. Fry the curds in batches if necessary, and stir them often. The frying process should only take a few seconds to a couple of minutes, and you'll know they're done when they turn golden brown. Use a slotted spoon or wire strainer to remove the fried curds from the oil and transfer them to a paper towel-lined plate to drain the excess oil. Sprinkle with a little salt, and serve hot.

It's important to note that cheese curds are naturally salty, so be mindful of this when adding salt to your batter or breading, and when salting the curds after frying. You don't want to overdo it!

Draining the curds

Once you have fried your cheese curds, it is important to drain the excess oil. Place a few layers of paper towels on a plate and transfer the curds to this plate. The paper towels will absorb the excess oil and prevent the curds from becoming soggy. This is a crucial step to ensure your cheese curds are crispy and not greasy.

It is best to drain the curds in a single layer on the paper towels. If you have fried a large batch, you may need to use multiple plates. Allow the curds to cool for a few minutes before serving. This will give the paper towels enough time to absorb the excess oil.

You can also use a wire rack or a paper bag to drain the curds. If using a wire rack, place it over a baking sheet to catch any oil drips. The wire rack method will result in crispier curds as the air circulates around them. If using a paper bag, ensure it is sturdy and place the curds inside, shaking gently to remove excess oil.

Finally, sprinkle the curds with a pinch of salt while they are still hot. This will enhance the flavour and is especially important if you are using a batter without salt. Remember, cheese curds are naturally salty, so be cautious not to add too much.

Frequently asked questions