Appetizer: United States – Wisconsin – Fried Cheese Curds

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (454 g) fresh cheese curds, cold
- 1 cup (125 g) all-purpose flour, plus 1/2 cup (60 g) for dredging
- 1/2 cup (60 g) cornstarch
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 large egg (approx. 50 g), lightly beaten
- 1 cup (240 ml) cold beer (lager) or cold club soda
- Vegetable oil for deep-frying (about 6 cups / 1.4 L, or enough for a 2–3 inch / 5–7 cm depth)
- Ranch dressing or marinara sauce, for serving

Instructions

Short Description:
Crispy, golden-brown bites of fresh Wisconsin squeaky cheese curds, quickly battered and deep-fried until the exterior is crisp and the interior remains soft and slightly springy. Serve hot with ranch dressing or marinara for dipping.

Regional Notes:
This Wisconsin version uses fresh, squeaky cheese curds from local dairies and a simple cold batter (often beer or club soda) for a light, crackling crust. Unlike heavier breaded variants, these are fried briefly to preserve the curds' characteristic "squeak" and milky flavor.

1. Pat the cheese curds dry with paper towels and keep them refrigerated until ready to batter; excess surface moisture will cause the batter to slip off.
2. In a medium bowl whisk together 1 cup (125 g) flour, cornstarch, baking powder, 1 tsp (5 g) kosher salt, and black pepper.
3. Whisk in the beaten egg and cold beer or club soda until the batter is smooth and thick enough to coat the back of a spoon. Keep the batter cold by setting the bowl over a larger bowl of ice if possible.
4. Pour the remaining 1/2 cup (60 g) flour onto a plate for dredging. Heat the oil in a deep pot or Dutch oven to 350–375°F (175–190°C). Use a thermometer for accuracy.
5. Working in small batches, lightly dredge a handful of curds in the 1/2 cup (60 g) flour, shaking off excess, then dip into the cold batter to coat completely. Allow excess batter to drip back into the bowl.
6. Carefully lower battered curds into the hot oil, frying 6–8 at a time to avoid crowding. Fry until deep golden and crisp, about 60–90 seconds; do not overcook or they may burst and leak cheese.
7. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Sprinkle lightly with salt while hot. Repeat with remaining curds, returning oil to temperature between batches.
8. Serve immediately while the exterior is crisp and the curds still have a slight squeak, with ranch dressing or marinara sauce for dipping.