American · Lunch
Wisconsin fried cheese curds
Wisconsin fried cheese curds are fresh cheddar curds coated in a seasoned buttermilk-and-flour batter, deep-fried until golden and crispy, with molten squeaky centers inside. Served hot alongside a creamy peppery ranch dip for dunking.
$4
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
662Calories
21.9gProtein
50.2gFat
29gCarbs
3.9gSugar
1.1gFiber
1181mgSodium
87mgChol
17.8gSat Fat
260mgPotassium
595mgCalcium
1.5mgIron
0.9mcgVitamin B12
0.3mgVitamin C
vegetarian
herb-salt
all-time-classics
quick-lunch
vegetarian
Instructions
1
Prep
Whisk flour, cornstarch, paprika, garlic powder, salt and pepper together, then whisk in buttermilk until smooth and thick enough to coat a spoon.
2
Chill
Coat the cheese curds in batter, then refrigerate for 10 minutes so the coating clings and does not slide off during frying.
3
Fry
Heat vegetable oil to 350F, then fry the battered curds in small batches for 2 to 3 minutes until the crust is deep golden and shatters.
4
Plate
Mix mayonnaise, sour cream and black pepper together in a small bowl, pile hot curds on a plate with dipping sauce alongside, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g fresh cheddar cheese curds
- 2/3 cup160ml buttermilk
- 2/3 cup80g all-purpose flour
- 4 tbsp32g cornstarch
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp garlic powder
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 4 cups950ml vegetable oil, for frying
- 4 tbsp60g mayonnaise, for dipping sauce
- 2 tbsp30g sour cream, for dipping sauce
- 1/2 tsp1/2 tsp black pepper, for dipping sauce
