American
Wisconsin Fried Cheese Curds
The squeaky, stretchy, irresistible taste of the Wisconsin State Fair — made at home.
Recipe by Cyman Huang
Cooked, styled and photographed in his kitchen.
Fried Cheese Curds are Wisconsin's most distinctive culinary contribution and one of the great pleasures of the Midwest food scene.
Fresh curds have a squeaky texture and mild, milky flavor that transforms when fried: the outside becomes shatteringly crispy while the inside melts into a stretchy, molten pool. The key is fresh curds and a very cold, very light beer batter.
Watch it come together
Ingredients
- 1 lb fresh cheese curds (white or orange cheddar), at room temperature
- 1 cup all-purpose flour (divided)
- 1 tsp baking powder
- ¾ tsp kosher salt
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 1 cup very cold lager beer
- Neutral oil for frying
- Ranch dressing for dipping
Method
- 1
PREP CURDS: If the cheese curds are in a large mass, pull or cut them into roughly 1-inch pieces. Let come to room temperature — cold curds won't melt properly inside the batter.
- 2
SET UP: Heat 3–4 inches of oil in a Dutch oven to 375°F. Line a wire rack over a baking sheet.
- 3
MAKE BATTER: Whisk together ¾ cup flour, baking powder, salt, garlic powder, and smoked paprika. Pour in cold beer and whisk until just smooth. Keep the batter cold over ice if possible.
- 4
DREDGE: Toss cheese curds in the remaining ¼ cup of flour to coat lightly. Shake off excess — the flour helps the batter adhere.
- 5
FRY: Working in batches of 8–10, dip floured curds in the beer batter, let excess drip off, and lower gently into the hot oil. Fry 1.5–2 minutes, turning occasionally, until golden brown.
- 6
Drain on the wire rack. Do not pile them on paper towels or they will steam and soften.
- 7
Season with a pinch of salt immediately and serve with ranch dressing. They must be eaten within minutes of frying.
Substitutions
- Chef's tip: freshness of the curds is the single most important factor. Curds made that day melt far more spectacularly than packaged supermarket curds.
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