Description
Crispy, golden battered cheese curds fried to perfection, these bite-sized snacks offer a delightful combination of gooey cheese and a crunchy coating. Perfect for parties or a savory treat, this recipe uses a buttermilk batter seasoned with garlic salt for an extra burst of flavor.
Ingredients
Cheese Curds
- 2 pounds cheese curds
Batter
- 1 ½ cups buttermilk
- 1 ½ cups (187.5 g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons garlic salt
- 1 large egg, room temperature
For Frying
- 1 ½ quarts canola oil (or more depending on the size of your pan)
Instructions
- Heat oil: Heat canola oil in a deep pan or fryer to 375 °F. Use a thermometer to continually monitor the temperature for consistent frying.
- Prepare batter: In a mixing bowl, whisk together buttermilk, all-purpose flour, baking soda, garlic salt, and the room temperature egg until the mixture is smooth and well combined.
- Coat cheese curds: Take 8-10 cheese curds at a time and fully dip or coat them in the prepared batter, ensuring an even covering.
- Fry cheese curds: Carefully add the batter-coated cheese curds one at a time into the hot oil. Fry them for several seconds until they are golden brown and crispy.
- Drain and repeat: Remove the fried cheese curds with a slotted spoon and drain on paper towels to remove excess oil. Repeat the coating and frying process with the remaining cheese curds until all are cooked.
Notes
- Maintain the oil temperature at 375 °F for optimal frying results and to ensure the curds cook evenly without soaking up excess oil.
- Using room temperature egg helps the batter blend smoothly without lumps.
- Drain fried curds on paper towels to keep them crispy.
- Serve immediately for best texture and flavor.
- If you want extra crispiness, you can double dip the curds by dipping them in batter, frying briefly, then dipping again and frying until fully golden.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
