Appetizer: United States – Utah (Rocky Mountain United States) – Utah Cheese Curds

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 20 min

Total 35 min

Ingredients

- 1 lb (454 g) fresh cheddar cheese curds, cold
- 1 cup (120 g) all-purpose flour
- 1/2 cup (64 g) cornstarch
- 1 tsp (5 g) baking powder
- 1 tsp (6 g) kosher salt, plus more for finishing
- 1/2 tsp (1.5 g) ground black pepper
- 1 large egg (approx. 50 g), lightly beaten
- 1 cup (240 ml) cold beer or cold carbonated water
- 1 tbsp (15 ml) vegetable oil (for batter)
- Vegetable oil for deep frying, about 4 cups (950 ml) or enough for a 3-4 in (7.5-10 cm) deep bath
- 1/4 cup (15 g) chopped fresh chives or parsley (optional, for garnish)

Utah Fry Sauce:
- 1/2 cup (120 g) mayonnaise
- 1/3 cup (80 ml) ketchup
- 1 tbsp (15 ml) sweet pickle relish or 1 tsp (5 ml) pickle juice (optional, for tang)
- 1/2 tsp (1.5 g) garlic powder
- 1 tsp (5 ml) white vinegar or lemon juice (optional)
- Pinch of salt and black pepper

Instructions

Short Description:
Golden-brown deep-fried cheese curds with a light, crisp batter, served hot for dipping. Accompanied by classic Utah fry sauce for a sweet-tangy contrast.

Regional Notes:
This Utah version is characteristically deep-fried rather than simply fresh or oven-baked, and is traditionally served with Utah fry sauce (a ketchup-mayonnaise based dip) rather than ranch or marinara. Freezing the curds briefly before frying helps preserve the squeaky texture inside while the exterior crisps rapidly.

1. Prepare the fry sauce: whisk together mayonnaise, ketchup, pickle relish or pickle juice, garlic powder, vinegar (if using), and a pinch of salt and pepper in a small bowl. Chill while you prepare the curds.
2. Dry and chill curds: pat the cheese curds dry with paper towels, then spread them on a tray and place in the freezer for 15–30 minutes to firm up (do not freeze solid).
3. Heat the oil: pour oil into a heavy pot or deep fryer to a depth of about 3–4 inches (7.5–10 cm). Heat to 350–375°F (175–190°C) and monitor with a thermometer.
4. Make the batter: in a medium bowl whisk together flour, cornstarch, baking powder, salt, and pepper. In a separate bowl combine the beaten egg, cold beer (or carbonated water), and 1 tbsp vegetable oil. Pour the wet into the dry ingredients and whisk briefly until just combined; batter should be slightly thick but pourable. Keep the batter cold (place bowl over ice if your kitchen is warm).
5. Test-fry one curd: dip one chilled curd into the batter, let excess drip off, and carefully lower into the hot oil. Fry 1–2 minutes until golden. Adjust oil temperature as needed—too hot will burn the outside before the inside warms, too cool will make greasy curds.
6. Fry in batches: working quickly, dip 6–8 curds at a time (do not overcrowd) into the batter and carefully lower into the oil. Fry 1–2 minutes per batch, turning if necessary, until evenly golden and crisp.
7. Drain and season: remove with a slotted spoon to a wire rack set over a baking sheet or to paper towels. Sprinkle lightly with salt while hot.
8. Finish and serve: transfer to a warm serving platter, garnish with chopped chives or parsley if using, and serve immediately with the chilled Utah fry sauce for dipping.