I first had deep-fried cheese curds on a family trip to Wisconsin, and I’ve been hooked ever since. The squeaky, melty center with that golden crunch on the outside? Irresistible. I finally figured out how to make them at home without a deep fryer — and let me tell you, they disappear fast! Now they’re a favorite for game nights or anytime we want a fun, shareable treat that feels like a little indulgence. 

Ingredients:

• 1 lb cheese curds (white cheddar is classic)

• 1 cup buttermilk

• 1 cup all-purpose flour

• 1 teaspoon garlic powder

• 1/2 teaspoon paprika

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 2 large eggs

• 1 1/2 cups panko or plain breadcrumbs

• Vegetable oil, for frying

Instructions:

1. Soak the curds in buttermilk for 10–15 minutes (this helps the coating stick).

2. Set up a breading station:

   • Bowl 1: Flour + garlic powder + paprika + salt + pepper

   • Bowl 2: Lightly beaten eggs

   • Bowl 3: Breadcrumbs

3. Dredge curds: Remove curds from buttermilk. Dip each into flour, then egg, then breadcrumbs. Press lightly so coating sticks.

4. Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Use enough oil to fully submerge the curds.

5. Fry in batches: 1–2 minutes or until golden brown and crispy. Don't overcrowd the pan.

6. Drain on a paper towel-lined plate. Serve hot with ranch, marinara, or spicy aioli!

Tips from Sarah’s Kitchen:

• Freeze curds for 20 minutes before breading if they’re super soft.

• Use seasoned breadcrumbs for extra flavor.

• A candy thermometer helps keep the oil temp just right.

• Want to air fry? Spray with oil and air fry at 400°F for 6–8 minutes.

Nutrition (per serving, based on 6 servings):

• Calories: 320

• Protein: 13g

• Carbs: 21g

• Fat: 20g

• Fiber: 1g

• Sugar: 2g