Iowa Fried Cheese Curds
Fresh cheese curds battered and deep-fried until the coating is crisp and the cheese inside turns soft and squeaky, a favorite fair and dairy-bar snack.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 350 kcal
Equipment
- •Deep fryer or heavy pot
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 350 kcal
- fat
- 22
- carbs
- 22
- protein
- 15
- calories
- 350
Instructions
- 1
Let the cheese curds sit at room temperature for 20 minutes before frying.
- 2
Whisk together the flour, cornstarch, baking powder, and salt.
- 3
Stir in the cold sparkling water until a thin, smooth batter forms. Do not overmix.
- 4
Heat the oil to 375°F in a deep pot on the stovetop.
- 5
Dip each curd into the batter. Let the extra batter drip off.
- 6
Carefully lower the battered curds into the hot oil in small batches.
- 7
Fry for 60 to 90 seconds until golden. Do not overcook or the cheese will melt and leak out.
- 8
Remove with a slotted spoon and drain on a wire rack. Serve immediately.
Chef's tips
Fry the curds quickly in small batches so the oil stays hot and the cheese softens without leaking. Serve right away while they are still warm and squeaky.
Storage
Best served immediately; not recommended for storage as texture degrades quickly.
Reheating
Not recommended; fried curds are best eaten fresh.
Common mistakes to avoid
- •Frying curds for too long, which causes the cheese to leak into the oil.
- •Using cold curds straight from the refrigerator, which cools down the oil too fast.
Serving suggestions
Cooked Iowa Fried Cheese Curds?
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