Culver’s-Style Wisconsin Cheese Curds Recipe

Why You’ll Love This Recipe

• Cheesy center turns irresistibly gooey while the outside stays shatter-crisp.
• Cold, airy buttermilk batter fries light and golden, reminiscent of Culver’s classic curds.
• Simple, pantry-friendly ingredients with clear, step-by-step directions.
• Perfect party snack; fries fast in small batches so everyone gets them hot.

Grocery List

• Produce: Optional parsley or chives for garnish
• Dairy: 1 lb white cheddar cheese curds, 1 cup buttermilk
• Pantry: All-purpose flour, cornstarch, baking powder, garlic powder, onion powder, paprika, white or black pepper, kosher salt, frying oil (canola/peanut/vegetable), club soda

Full Ingredients

Cheese

• 1 lb fresh white cheddar cheese curds, kept very cold

Dry Dredge

• 1/2 cup (65 g) all-purpose flour

Buttermilk Batter

• 1 cup (120 g) all-purpose flour
• 1/3 cup (40 g) cornstarch
• 1 tsp baking powder
• 1 tsp kosher salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp sweet paprika
• 1/8 tsp finely ground white pepper (or black pepper)
• 1 cup (240 ml) cold buttermilk
• 1/2 cup (120 ml) cold club soda (or ice water)

For Frying & Finishing

• 2–2.5 quarts neutral oil (canola, peanut, or vegetable)
• Fine salt, to taste (for dusting immediately after frying)

Optional for Serving

• Ranch dressing or marinara sauce
• Chopped parsley or chives

Step-by-Step Instructions

Step 1: Chill the curds for a clean fry

Spread the cheese curds on a sheet pan and place them in the freezer for 15–20 minutes. You want them cold and firm, not frozen solid. Chilled curds hold their shape, fry cleaner, and keep the center gooey instead of leaking out.

Step 2: Heat the oil and set up your station

Pour 2–2.5 quarts of oil into a heavy pot (at least 5 quarts) to a depth of 2.5–3 inches. Heat to 360°F (182°C) over medium-high heat. Place a wire rack over a sheet pan for draining. Keep a spider or slotted spoon and an instant-read thermometer handy.

Step 3: Mix a cold, airy buttermilk batter

In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, garlic powder, onion powder, paprika, and white pepper. Add the cold buttermilk and cold club soda. Whisk gently until just combined; a few small lumps are fine. The batter should be the consistency of heavy cream. Keep the bowl over a few ice cubes or refrigerate until ready to use—cold batter fries lighter.

Step 4: Dredge the curds lightly

Place the 1/2 cup flour for dredging in a shallow bowl. Pat the chilled curds dry with a paper towel. Toss a handful of curds in the flour to lightly coat, then shake off excess. This dry coat helps the batter cling without getting too thick.

Step 5: Batter and fry in small batches

Dip dredged curds into the batter, allowing the extra to drip back into the bowl. Carefully lower 8–12 curds at a time into the 360°F oil. Fry for 90 seconds to 2 minutes, turning once, until puffed and a deep golden color. Maintain oil between 350–365°F; adjust heat as needed.

Step 6: Drain and season immediately

Use a spider to lift curds onto the wire rack. While still sizzling, dust with fine salt so it adheres perfectly. Repeat with remaining curds, working quickly so each batch stays hot and crisp.

Step 7: Serve hot while the centers are gooey

Transfer to a warm platter. Garnish with a pinch of parsley or chives if you like and serve immediately with ranch or your favorite dipping sauce. The squeak turns into a gooey pull when eaten right away.

Pro Tips

• Keep everything cold: chilled curds and cold batter mean crispier coating and minimal blowouts.
• Do not over-mix the batter; a few small lumps prevent toughness and create a delicate, craggy crust.
• Fry in small batches to keep oil temperature stable; overcrowding leads to greasy curds.
• Season the curds the second they come out of the oil so the salt sticks.
• For extra crunch, double-dip a few curds: dredge, batter, quick drain, then a second light swipe through batter before frying.

Variations

• Beer-Battered: Replace club soda with an equal amount of cold lager for a Culver’s-adjacent pub vibe.
• Spicy Curds: Add 1/4–1/2 tsp cayenne and a pinch of chili flakes to the batter.
• Gluten-Friendly: Use a 1:1 gluten-free flour blend and swap cornstarch with rice flour for extra crisp.

Storage & Make-Ahead

Fried cheese curds are best fresh. If needed, refrigerate leftovers in an airtight container up to 2 days or freeze up to 1 month (single layer, then transfer to a freezer bag). Reheat at 400°F (205°C) on a wire rack: 8–10 minutes from chilled, 12–15 minutes from frozen. The batter should be mixed right before frying for best lift; you can combine the dry ingredients up to 2 days ahead and keep them in an airtight container.

Nutrition (per serving)

Approximate: 700 calories; 51 g fat; 31 g carbohydrates; 27 g protein; 920 mg sodium. Values will vary with oil absorption and exact portion size.