Crisp-Squeak Cheese Curds
Golden, airy beer-battered cheese curds that stay squeaky inside and crunchy outside, inspired by Wisconsin fairs and perfected with a science-backed method.
Equipment
- Heavy pot or deep fryer
- Clip-on thermometer
- Wire spider or slotted spoon
- Mixing bowls
- Sheet pan with wire rack
Ingredients
Main Ingredients
- 12 oz fresh cheddar cheese curds preferably white cheddar
- ¾ cup all-purpose flour divided use
- ¼ cup cornstarch
- 1 tsp baking powder
- ½ tsp kosher salt
- ¼ tsp garlic powder
- ¼ tsp smoked paprika
- 1 large egg beaten
- ½ cup buttermilk cold
- ½ cup lager beer cold; can substitute sparkling water
- high-heat frying oil such as canola or peanut oil
Instructions
- Toss cheese curds with 2 tablespoons of flour and spread them on a sheet pan. Freeze for 30 minutes to prevent leaking during frying.
- In a mixing bowl, whisk together the remaining flour, cornstarch, baking powder, salt, garlic powder, and smoked paprika.
- Add the beaten egg, buttermilk, and lager to the dry ingredients. Stir gently until just combined. Let the batter rest for 5 minutes to release excess CO₂.
- Heat the oil in a heavy pot to 375°F (190°C), monitoring with a thermometer.
- Working in batches, dip the frozen floured curds into the batter, allowing excess to drip off, and carefully place them into the hot oil.
- Fry for about 60–75 seconds, turning once, until the batter is golden brown and crispy.
- Remove fried curds with a wire spider and drain on a wire rack set over a sheet pan. Sprinkle with a pinch of salt while hot.
- Serve immediately with ranch dressing, marinara sauce, or spicy aioli for dipping.
Notes
For extra crispy curds, add a second quick flour dusting before dipping in batter. Maintain oil temperature between batches for best results.
Nutrition
Calories: 390kcalCarbohydrates: 22gProtein: 19gFat: 25gSaturated Fat: 12gCholesterol: 85mgSodium: 620mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 15IUCalcium: 350mgIron: 1mg
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