Crispy Fried Cheese Curds (One Pan)
This post may contain affiliate links. Please read my disclosure policy.
Easy, breaded, crispy, fried cheese curds recipe, homemade with simple ingredients in one pot on stovetop in 30 minutes. Coated in flour, milk and egg mixture and finally garlic breadcrumbs.
If you are a cheese lover, this dish is for you. They are a hit for game days and parties as well. Deliciously cheesy and easy to make-you just can’t go wrong! Some other great cheesy appetizers include Mini Cheese Balls (One Bowl), Cranberry Salsa with Cream Cheese (One Pot), Garlic Cheese Bombs (One Pan), and Ham and Cheese Sliders (One Pan).
How to make easy deep fried cheese curds recipe from scratch?
- Mix together- “Egg mixture” in a Ziploc bag.
- Whisk together- “Flour mixture” in a Ziploc bag.
- Mix together- “Breadcrumb Mixture” in a Ziploc bag.
- Set up- An assembly line to coat the cheese curds one by one in each mixture.
- Heat oil– In a frying pan.
- Fry– The prepared cheese curds until golden brown.
- Transfer curds- To a tray and enjoy!
What are cheese curds? What are they made of?
Cheese curds are chunks directly taken from the whey during the cheese making process. They are not aged at all, nor are they formed into a cheese block. The cheese curds are basically really young, unformed cheddar.
What is the difference between cheese and cheese curds?
Regular cheese has been aged and molded (usually into a block). Cheese curds, on the other hand, have been taken directly out of the whey and not aged at all. They are left as curds and not formed into a block of larger cheese.
Do you freeze cheese curds before frying?
This is highly recommended because it prevents the cheese from melting and oozing out during frying and the curd holds its shape.
Are yellow and white cheese curds the same?
Yes! There can be a color difference because of the milk it originates from and food coloring, but they are essentially the same thing and not a different type of cheese.
What to serve with breaded cheese curds? (with no batter)?
You can serve this with various other dishes, including other appetizers, such as Crispy Baked Zucchini Chips (One Pan), Bruschetta, or Baked Sweet Potato Wedges (One Pan). You can also try the following options:
- Perfect Roast Beef (One Pot)
- Oven Baked Spatchcock Chicken (One Pan)
- Instant Pot Whole Chicken (Rotisserie Chicken)
- Instant Pot Meatball Sub Sandwich
- Instant Pot French Dip Sandwich
- Mediterranean Veggie Sandwich
- Loose Meat Sandwich (Tavern Sandwich)
- Instant Pot Sausage and Potatoes
- Parsley Potatoes (One Pot)
- Microwave Baked Potatoes (One Pot)
- Oven Roasted Baby Potatoes (One Pan)
Variations for crispy cheese curds
“Beer battered cheese curds”– Make beer batter to dip the cheese curds in and leave out the breadcrumbs.
Use flavored cheese curds- There are various flavors of cheese curds available now and that can be used instead of the plain classic ones.
“Cheese curds for poutine”– Typically, the curds used there are not fried and used as is but this fried version can be used as a fun variation.
Toss them in a new dish- Depending on the size of the curds, you can toss them in a green salad, use them in a casserole, or even use them in a sandwich. Be creative! You can’t go wrong with cheesy yumminess.
Tips and techniques
Don’t just dump all the curds in the Ziploc bags- Because they wouldn’t coat properly. Instead, this should be done individually for each curd put in each baggie.
Use a slotted spoon to transfer fried curds- Because this will help the grease drain from the curds a little before putting them on the tray.
Line tray with paper towels- Because this will help soak up the extra grease from the curds.
Test the oil before frying- Because if you put the curds in before the oil is hot, they will sit and soak up more oil and not taste as delicious. I suggest dropping a few leftover breadcrumbs in the oil and if they sizzle quickly, oil is hot enough and ready to be used.
Serve same day- After you give them a minute to cool off for eating, serve immediately, because they are best this way as opposed to having them warmed up later. I don’t recommend reheating in the microwave, because they will get soggy. You want them warm and crispy.
Fridge- Place in a sealed container for up to 3 days. Reheat in an air fryer or toaster oven to make it crispy again. They will never be quite as tasty as freshly served but heating in microwave will just make them soggy.
Freezer- Place in a sealed container for up to 1 month. Reheat in air fryer or toaster oven.
More one pot appetizers
- Crispy Fried Chicken Bites (One Pot)
- Stuffed Mini Peppers (One Pan)
- Baked Buffalo Cauliflower Wings (One Pan)
- Easy Queso Dip (One Pot)
- Cocktail Meatballs (One Pot)
One Pan Fried Cheese Curds
- 2 Eggs, Large
- 1/2 cup Milk, Preferably whole but 2% can be used
- 1 cup All-purpose flour
- Salt, To taste, Optional
- 1 cup Breadcrumbs
- 1 tsp Garlic powder
- Salt, To taste
- Pepper, To taste
- 2 cups Cheese curds, Preferably frozen or very chilled to prevent the cheese oozing and melting out during frying
- In a Ziploc bag, add all the "Egg mixture" ingredients and mix until combined.
- In a second Ziploc bag, add "Flour mixture" ingredients and whisk until combined.
- In a third Ziploc bag, add all the "Breadcrumb Mixture" ingredients and mix until combined.
- Set up an assembly line and coat the cheese curds one by one in the egg mixture, then flour mixture, then back in the egg mixture and then finally, thickly coat them in the breadcrumb mixture. This should be done individually for each curd. Don't just dump them all in the Ziploc bags because they wouldn't coat properly.
- Heat oil in a frying pan over medium-high heat. Drop a few leftover breadcrumbs in the oil and if they sizzle quickly, oil is hot enough and ready to be used.
- Fry the prepared cheese curds in batches (if necessary), just until golden brown. A bit of the cheese might start to melt out and that's perfectly fine.
- Use a slotted spoon to transfer fried curds to a tray, lined with paper towels. Enjoy!
- Read all my tips above.
- Tastes best and crispy when served immediately but leftovers can be stored in a sealed container in the fridge for up to 2 days and reheated in a toaster oven or air fryer.