Quick Recipe Version (TL;DR)

Yield: 4 appetizer servings (about 1 lb / 450 g cheese curds)
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes

Quick Ingredients

1 lb (450 g) chilled white cheddar cheese curds
3/4 cup (95 g) all-purpose flour (plus 1/4 cup / 30 g for dredging)
1/4 cup (32 g) cornstarch
1 1/2 tsp baking powder
1 tsp kosher salt (plus more to finish)
1/2 tsp garlic powder
1/2 tsp sweet paprika
1/4 tsp white pepper (or black pepper)
1 cup (240 ml) ice-cold club soda
4 cups (950 ml) neutral frying oil (canola/peanut/vegetable), for 2–3 inches depth

Do This

1) Keep curds cold (15 minutes in the freezer if your kitchen is warm).
2) Heat oil to 375°F (190°C) in a heavy pot.
3) Mix batter: flour, cornstarch, baking powder, salt, spices; whisk in ice-cold club soda.
4) Toss curds in a light dredge of flour; shake off excess.
5) Dip in batter, fry in small batches 60–90 seconds until pale-golden and crisp.
6) Drain on a rack, sprinkle with salt immediately, and serve hot.

Why You’ll Love This Recipe

Light, crisp coating: A thin batter fries up crunchy without feeling heavy.
Squeak-gooey center: Keeping the curds cold and frying fast preserves that classic curd bite.
Fast and fun: You can go from fridge to snack basket in about 35 minutes.
Restaurant-style results at home: Golden, salty cheese curds that taste like the drive-thru favorite.

Grocery List

Produce: Lemon wedges (optional, for serving), chopped parsley (optional garnish)
Dairy: White cheddar cheese curds (1 lb / 450 g)
Pantry: All-purpose flour, cornstarch, baking powder, kosher salt, garlic powder, sweet paprika, white pepper (or black pepper), neutral frying oil (canola/peanut/vegetable), club soda

Full Ingredients

Cheese

White cheddar cheese curds: 1 lb (450 g), kept very cold

Flour Dredge (for grip)

All-purpose flour: 1/4 cup (30 g)

Light Crispy Batter

All-purpose flour: 3/4 cup (95 g)
Cornstarch: 1/4 cup (32 g)
Baking powder: 1 1/2 tsp
Kosher salt: 1 tsp
Garlic powder: 1/2 tsp
Sweet paprika: 1/2 tsp
White pepper (or black pepper): 1/4 tsp
Club soda: 1 cup (240 ml), ice-cold

For Frying & Finishing

Neutral frying oil (canola/peanut/vegetable): about 4 cups (950 ml), or enough for 2–3 inches depth
Fine salt or kosher salt: 1/2 tsp (or to taste), for finishing right after frying

Step-by-Step Instructions

Step 1: Chill the curds (this prevents blowouts)

Keep the cheese curds in the refrigerator until the moment you’re ready to dredge and batter. If your kitchen is warm or the curds feel at all soft, spread them on a plate and place them in the freezer for 15 minutes. Cold curds are the secret to a crisp exterior with a squeak-gooey center (instead of fully melted cheese).

Step 2: Set up a safe, steady frying station

Place a wire rack over a sheet pan (this keeps the coating crisp). Set out a slotted spoon or spider and a thermometer.

In a heavy pot or Dutch oven, add oil to a depth of 2–3 inches (about 4 cups / 950 ml for many pots). Heat to 375°F (190°C). Try to keep the oil between 365–375°F (185–190°C) while frying.

Step 3: Mix the dry ingredients for the batter

In a medium bowl, whisk together 3/4 cup (95 g) flour, 1/4 cup (32 g) cornstarch, 1 1/2 tsp baking powder, 1 tsp kosher salt, 1/2 tsp garlic powder, 1/2 tsp paprika, and 1/4 tsp white pepper. Whisk well so the baking powder is evenly distributed (this helps the batter puff lightly).

Step 4: Whisk in ice-cold club soda for a light, crisp batter

Pour in 1 cup (240 ml) ice-cold club soda and whisk just until combined. The batter should be similar to thin pancake batter: it should coat a curd, but still drip off easily.

Tip: Do not overmix. A few small lumps are fine and help keep the coating tender-crisp.

Step 5: Dredge the curds for better batter adhesion

Place 1/4 cup (30 g) flour in a shallow bowl. Add the cold cheese curds and toss gently to coat. Shake off excess flour (too much can make the coating thick and bready).

Step 6: Batter and fry in small batches (fast is best)

Working in batches of about 10–15 curds, drop the floured curds into the batter and stir gently to coat. Lift each curd one at a time (let excess batter drip back into the bowl for 2–3 seconds), then carefully lower into the 375°F (190°C) oil.

Fry for 60–90 seconds, stirring once or twice to prevent sticking, until the coating is crisp and pale golden to light golden brown. Avoid over-browning; longer frying increases the chance of the cheese fully melting and leaking.

Step 7: Drain, salt, and serve immediately

Remove the curds with a spider or slotted spoon and place them on the wire rack. While they’re still hot, sprinkle with fine salt or kosher salt (start with about 1/2 tsp total, then adjust to taste).

Serve right away for the best squeak-gooey center and crisp exterior.

Pro Tips

Temperature control is everything: If the oil drops below 365°F (185°C), the batter can absorb oil and turn greasy. Let the oil recover between batches.
Keep the curds cold: Warm curds melt too quickly and can burst through the batter. A quick 15-minute freezer chill helps a lot.
Use a rack, not paper towels: Draining on a wire rack prevents steam from softening the coating.
Small batches fry better: Overcrowding cools the oil and makes curds stick together.
Light color, crisp bite: Aim for pale-golden. Deep browning usually means the cheese has spent too long in the oil.

Variations

Beer-battered curds: Replace the club soda with 1 cup (240 ml) ice-cold lager for a slightly deeper flavor. Keep it cold for best crispness.
Spicy kick: Add 1/4 tsp cayenne to the batter and finish with a pinch of smoked paprika.
Dipping sauces (optional): Serve with ranch, marinara, or honey mustard. If you want a simple one, stir together 1/2 cup ranch dressing with 1 tsp hot sauce.

Storage & Make-Ahead

Cheese curds are at their best right after frying. If you have leftovers, cool completely and refrigerate in an airtight container for up to 2 days. Reheat on a wire rack set over a sheet pan in a 425°F (220°C) oven for 6–8 minutes, or in an air fryer at 400°F (205°C) for 3–5 minutes, until hot and re-crisped.

Make-ahead: You can mix the dry batter ingredients up to 2 days ahead and store airtight. Whisk in the club soda right before frying.

Nutrition (per serving)

Approximate, per 1/4 of recipe (varies by oil absorption): 560 calories, 34 g fat, 35 g carbs, 27 g protein, 950 mg sodium.

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