VegetarianCache Valley Dairy Cooking cuisine Starters

Cache Valley Fried Cheese Curds

Name: Cache Valley Fried Cheese Curds
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Cache Valley Dairy Cooking
Ingredients: 1 lb Fresh cheese curds; 1 cup All-purpose flour; 1 tsp Baking powder; 0.5 tsp Salt; 1 cup Beer or sparkling water; 1 unit Egg; 4 cup Vegetable oil

Fresh squeaky cheese curds battered and deep-fried until molten inside with a crisp golden crust. Cache Valley's long dairy tradition makes fresh curds widely available in northern Utah.

🇺🇸United States· Utah

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 6
Difficulty: Easy
Calories: 310 kcal

Ingredients

0 of 7 gathered

Servings

Equipment

•Deep fryer or heavy pot
•Slotted spoon

Nutrition

Per serving, approximate

Calories: 310 kcal
fat: 20
carbs: 18
protein: 14
calories: 310

Instructions

1
Heat the oil to 375°F in a heavy pot.
2
Whisk together 1 cup flour, baking powder, and salt.
3
Whisk in the beer or sparkling water and egg until smooth.
4
Toss the cheese curds in the remaining 2 tablespoons flour to coat lightly.
5
Dip the floured curds into the batter. Let any extra batter drip off.
6
Fry the curds in small batches for 1-2 minutes until golden and crisp. Do not crowd the pot.
7
Lift the curds out with a slotted spoon. Drain them on paper towels.
8
Serve immediately while hot.

Chef's tips

Use room-temperature curds and fry in small batches. This keeps the oil hot so the curds melt properly and stay squeaky inside.

Storage

Best eaten immediately; not recommended for storage.

Reheating

Reheat briefly in an air fryer at 375°F for 2-3 minutes to re-crisp.

Common mistakes to avoid

•Frying cold curds straight from the fridge, which prevents them from melting evenly
•Making the batter too thin, which causes it to slide off the curds during frying