Description
Golden and crispy fried cheese curds with a crunchy breadcrumb coating, perfect as a savory appetizer or snack. These cheese curds are dipped in a seasoned flour and egg mixture before being fried to perfection, delivering a melty, cheesy center with a satisfying crunch.
Ingredients
Scale
Breading Mixture
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 3 eggs
- 2 Tbsp whole milk
- 2 cups Italian seasoned breadcrumbs
Main Ingredient
- 2 cups cheese curds
For Frying
- Vegetable oil (for frying)
Instructions
- Prepare the Breading Station: In the first bowl, combine the all-purpose flour and salt. In a second bowl, whisk together the eggs and whole milk until smooth. Place the Italian seasoned breadcrumbs in a third bowl. These three bowls will serve as your breading station for coating the cheese curds.
- Coat the Cheese Curds: Dip each cheese curd first into the flour mixture, ensuring it is lightly coated. Then, dip it into the egg mixture, followed by a thorough coating with the Italian seasoned breadcrumbs. For extra crispiness, repeat the egg and breadcrumb step one more time on each curd.
- Heat the Oil: Pour vegetable oil into a deep fryer or a heavy pot to at least 2 inches depth and heat it to 350°F (175°C). Use a thermometer to maintain the temperature for consistent frying.
- Fry the Cheese Curds: Fry the breaded cheese curds in small batches to avoid overcrowding, cooking them for about 1.5 to 2 minutes per batch or until they are golden brown and crispy. Use a slotted spoon to carefully remove them from the oil.
- Drain and Serve: Place the fried cheese curds on a plate lined with paper towels to drain excess oil. Serve hot for the best melty and crispy experience, optionally with dipping sauces like ranch or marinara.
Notes
- Maintain oil temperature between 350°F to 375°F for crisp, non-greasy curds.
- Do not overcrowd the frying vessel to ensure even cooking.
- Use fresh cheese curds for the best texture and flavor.
- Serve immediately after frying for optimal crispiness.
- Extra breading layers improve crunch but increase frying time slightly.