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Cheese Curds

Cheese Curds

Cheese Curds...the BEST thing to ever happen to cheese.  These ooey-gooey bite-sized appetizers will literally fly out of the bowl. 

Course Appetizer
Cuisine American
Keyword cheese curds
Prep Time 5 minutes
Cook Time 15 minutes
Servings 12
Author Amanda Rettke

Ingredients

  • 2 pounds cheese curds
  • cups buttermilk
  • cups flour
  • 1 teaspoon baking soda
  • 2 teaspoon garlic salt
  • 1 egg, room temperature
  • quarts canola oil, or more depending on the size of your pan

Instructions

  1. Heat oil to 375 °F. Use a thermometer to continually monitor the heat of the oil.

  2. Whisk together buttermilk, flour, baking soda, garlic, salt, and egg until smooth.

  3. Coat 8-10 cheese curds with batter.

  4. One at a time, add the batter covered cheese curds into the oil. Cook for several seconds, until golden brown and then remove and drain on a paper towel. Repeat with remaining cheese curds.

Recipe Notes

  • Make sure to use enough oil to completely cover the cheese curds.
  • Do not overcrowd the cheese curds in the pan.  Ideally, fry 8-10 cheese curds at a time depending on how big your pan is.
  • Overcrowding the pan will result in undesirable oil temperatures.  Make sure to keep an eye on the oil temperature at all times and adjust the heat if the oil starts to get too hot or too cold.