Fried cheese curds from Wisconsin


Serve fried cheese curds warm. Serve them as a snack or fast food, sprinkle with other seasonings, to your taste, or serve with a dip sauce or ketchup.


  cooking oil (for frying, corn oil recommended)
1 c milk
1 c flour (all purpose)
1⁄2 t salt
2 egg (slightly beaten)
1 t baking powder (optional)
  seasoning (salt and pepper to taste)


Heat oil in a deep frying pan or fryer.

Mix milk, flour, salt, baking powder, if using, and egg to make a smooth batter.

Dip cheese curds in and coat well, removing excess batter.

Deep fry the curds for 2-2 minutes, or until golden brown. Rest on kitchen paper to drain excess oil.

Check seasoning and sprinkle salt and ground black pepper over the fried curds if needed.


For more flavor, substitute milk with the same amount of beer, or a mixture of beer and milk - proportions to your taste. If using beer, omit then any baking powder.

If you cannot find cheese curds, try mozzarella sticks or small mozzarella balls.

Coating cheese curds with a little flour will help to retain the batter.

Although the batter for cheese curds should not be very thick, experiment until you get it right for tie type of oil and pan you are using.

Use a wire strainer to remove cheese curds from the batter and the excess batter will be removed without effort.

12 servings
Preparation time
Cooking time
Total time
30 minutes