Fried Cheese Curds

• 1 pound cheese curds
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 1/2 cup milk
• 1 cup panko breadcrumbs
• Vegetable oil for frying

Steps

1. 1 In a bowl, mix flour, paprika, garlic powder, salt, and pepper.
2. 2 In another bowl, whisk together eggs and milk.
3. 3 Place panko breadcrumbs in a third bowl.
4. 4 Dredge each cheese curd in the flour mixture, shaking off excess.
5. 5 Dip the floured curds into the egg mixture, letting excess drip off.
6. 6 Coat the curds in panko breadcrumbs, pressing gently to adhere.
7. 7 Heat oil in a deep skillet or fryer to 350°F (175°C).
8. 8 Fry the coated curds in batches until golden brown, about 2-3 minutes per batch.
9. 9 Drain on paper towels.
10. 10 Serve hot with your favorite dipping sauce.

Equipment

• Deep skillet or fryer
• Slaton or cooling rack

Variations

• Experiment with different cheeses for unique flavors and textures.
• Add herbs like chives or thyme to the breadcrumb mix for an aromatic twist.

Substitutions

• If cheese curds are unavailable, substitute with halloumi or mozzarella sticks cut into cubes.

Pairings

• Perfect with a cold beer or a zesty lemonade.
• Pair with a side of garlic aioli for extra flavor.

Nutrition

Tips

• For extra crispy curds, double dip them in the egg and panko mixture.
• Keep the oil temperature consistent to avoid greasy curds.

Storage

Best served immediately. Leftover curds can be kept in an airtight container in the fridge for up to 2 hours and reheated in a 350°F oven for 5 minutes.

Freezing: Does not freeze well due to texture changes upon thawing.

Serving Suggestions

• Pair with tangy ranch dressing or spicy ketchup for dipping.
• Serve with a side of crispy fries and coleslaw for a classic snack platter.

FAQ