Real Wisconsin Fried Cheese Curds Recipe

I made half a batch of these for my boyfriend (born & raised in WI!) and he loved them! It was my first "Fried Cheese Curd" experience, but they were fantastic and I would definitely make them again. One trick I read elsewhere - let the curds get to room temperature & they will sweat a little... use the moisture to your advantage and coat them with a little flour before battering. It makes the batter stick a lot better!

After you batter, FREEZE the curds for about 30-60 min (I did 40 min). I did it both ways. The batch I froze turned out amazing!! The batch I didn't freeze, was very messy, stuck to the bottom of the basket and all the cheese oozed out. I also sprinkled Cajun seasoning over a few. Yum! Here are the steps I used: I brought the curds to room temp. Lightly rolled them in flour right before I battered them. Placed them on a wax paper-lined cookie sheet. Froze them for 40 min. Put them in the fryer basket and lowered the basket into hot oil. I just kept my eye on them and when they were golden brown, took them out. PERFECT! Dip in pizza sauce!

Great recipe! I did make a few suggested changes however. I made the batter as stated. I took out the cheese curds from the fridge and let warm up for a while. I put them in a zipper bag and added cornstarch, about 1 tablespoon, just enough for a thin coating on each curd and shook like crazy. I then, in small batches placed in the batter and coated the curds. I took the curds out of the batter with a slotted spoon, draining excess batter and placed on a cookie sheet pan and placed in the freezer for about 10 minutes and blast chilled. After chilling, just long enough for the batter to slightly form to the curd without dripping...I re-dipped them in the batter. A 2nd coating of batter! Put in the freezer again to chill the batter to the curd so it's not dripping; another 10 minutes, give or take. Don't freeze solid just chill so batter isn't dripping. When chilled place curds in small batches in your pot of hot oil (I suggest using an oil with a high smoking point). Don't over crowd your oil. Watch closely! Seriously only a minute or two and they are golden and done. Place on paper towels to drain and enjoy. Be careful they are hot! But delicious! *NOTE: you can add seasoning to your liking too. When you put the cornstarch on the curds add Paprika, Onion and garlic powder and cayenne pepper if desired. I just eyeball it. You can add the same seasonings to your batter as well if you want.

I read through numerous reviews here and based on what I read, I was able to make somre really good cheese curds. I made the recipe as is and the cheese did come out during the fry. I added some flour but that made batter too thick. I added more beer until I I got the right consistency. Found the right consistency by just frying one each time I made adjustments. Once there, these are really close too what you get from a fair or similar. I would start with the recipe as is and add a tablespoon of flour until you find the right consistency. I also think the temperature is very important. I found that if I just did 4 to 6 at a time, it worked great. Just used my hands, put up to 6 in the batter, grab one with your hands, shake a couple times, and then drop in. Repeat quickly with the other curds. This method worked consistently!

So I made a half batch, kind of winging the batter recipe (and still ending up with what seemed like more batter than a regular recipe would make. I froze my curds (which were roast pepper and garlic infused! Yum!) for about an hour beforehand, breaking them up before they went in to freeze. I also double breaded them, dipping the frozen curds into beer, then flour, then the batter before going in to the oil. Turned out great! Had to do the entire production in two or three runs through the fryer, due to not wanting to overcook the first in and having the melty cheese run out. So I put curds in until the first in was nicely browned, then fished them out as they were done before starting the next batch.

This is an awesome recipe, made them many times. 2 tips. 1. Freeze the curds first 2. Dust the curds with corn starch before battering. I use a ziploc makes it easy corn starch can go everywhere. Oh and one other thing, get the oil as hot as possible, but don't burn it. I know its expensive, but coconut oil is amazing.

I made this on a whim after buying some cheese curds from a famers market. I love beer battered foods but alas I don't drink. So i had to buy a pack of Yuengling and hoped for the best. After reading some of the other reviews, I coated the curds with cornstarch first before battering, but I didn't freeze them and it didn't seem to make them melt out, so the cornstarch is enough. However, if the oil isn't at 375 or hotter, I found that they took too long to cook and eventually the cheese would evaporate into the oil. I also used peanut oil some that's the best oil to fry with. I suggest taking them out if you notice a tiny bit of cheese escaping. That pretty much means it's done. So the best way to make them is to have the oil hot enough and I also found that going straight from the batter to the oil made the batter fry up more smoothly and beautifully. If you batter them first and let them sit a while the batter isn't as full and smooth. I found it overall to taste delicious and highly recommend eating them as soon as they get out of the oil. It tastes best when hot.

My family & I really liked them. They were definitely right up there with some of the other fried cheese curds here in Wisconsin. I fried some with the regular yellow cheddar cheese curds & then some with the white cheddar & jalapeno curds. I froze the cheese curds ahead of time, broke them apart, battered them & then put them in a pan with hot oil on my stove (while still frozen) for about 2 minutes for each small batch. None of mine stuck to anything. I honestly think freezing them before frying, helped with the cheese not oozing out while they were frying, like they did with the room temp or refrigerated ones. We will definitely make these again!

I put the curds in a single layer on a pan and froze them for 45 minutes. My curds were 3 days old from the dairy, so they were not extremely soft and wet. I also added about 1 tsp of Franks Red Hot sauce for a little zip. I heated my peanut oil to 375 and did the rest as the recipe stated. I was concerned the batter looked thin, but once I got it in the oil in turned a nice golden color and the cheese did not ooze out. I cooked mine on the side burner of our grill as I grilled Wisconsin brats that were boiled in Wisconsin beer...of course! I am proud to be a Cheesehead!

Perfecto. For those who had a leaky cheese mess, you need to 1) make sure your oil is hot enough, 2) test one first, and then 3) don’t fry them for longer than a minute.

I agree a bit with tcoeguy, the batter is very thin and my curds spread and stuck together. We added a tablespoon of flour to the second round and they cane out SO much better. Definitely stick to 6-8 per batch, or they will stick together

Can’t believe I’ve been sleeping on this recipe.

Awesome. Could these be done in an Air fryer?

As a Cheese Curd loving Wisconsinite, I FULLY endorse this recipe! As a side note....if you like just plain cheese curds, but your curds have lost their 'squeek' that they had a day or two ago....simply put them on a paper plate & microwave them for 14 seconds (or so). You will be SHOCKED & pleased to have the squeek back. :-)

Holy heck! DEElicious! The -only- criticism: measurements are off. In my case it took 2 1/2 cups flour to do the trick keeping the coating on the curds. Otherwise 5 stars all day!

I like them a lot, however I did follow some other suggestions like the waiting for set them amount to get room temperature for them sweat took them out tossed them in the flower and I put them on a baking sheet put them in the freezer and I got my grease hot enough, when I first scooped up my first batch put them in the grease together and they seem to stick together so after that I just put them in one at a time in the grease so no sticking together but I had to place them in there one by one I also think they could used some fresh garlic and been better, I tried garlic powder and they didn’t much garlic flavor so next time I’m going to use the fresh garlic in the batter and I think they will be a lot better then they already are. ❤️❤️😘😘.

They totally melted in my fryer. The cheese melted out of the coating and made a mess.

These did not turn out at all. Cheese melted and seeped through breading before they were done!! What a mess , 🤔

The most delicious recipe! I like my cheese curds on the crunchier side, but this recipe definitely took me back to my roots. I used Garlic Herb curds instead of original and it made it even better.

No changes! Fluffy, cheesy masses! So good!