Fried Cheese Curds

Fried Cheese Curds just like at your local state fair without the lines, dirt or crazy expensive prices. Forget plain old fried mozzarella sticks!

Appetizers, especially fried ones, are always the hit of the party or state fair and these cheese curds are no exception. We love to serve them along side Buffalo Chicken Tenders and Fried Pickles.

Fried Cheese Curds
 Fried Cheese Curds

Fried Cheese Curds aren’t just for the state fair anymore. I know most people don’t buy cheese curds at the grocery store as a general rule but if you’ve ever enjoyed fried cheese curds then you know how much better than mozzarella sticks they are.

How do you make fried cheese curds?

  • Let the curds sit at room temperature until they start to “sweat” a little before coating them in flour.
  • Make a tempura like batter using flour, baking powder, salt and club soda.
  • Cook them until golden brown and don’t pile them on top of each other or they’ll deflate and ooze cheese out.

What is the difference between cheese and cheese curds?

When cheese is made it starts as pasteurized milk before rennet is added to firm the cheese before cooking. Once cooked pressure is added to create a firm cheese and expel any remaining whey. Cheese curds (if fresh they squeak!) are similar to cheese but they don’t go through the final pressing process.

What kind of cheese do you use for cheese curds?

Most fried cheese curds are made using mozzarella cheese curds, but cheddar cheese curds are equally delicious!

Should I refrigerate cheese curds? NO! Absolutely not. Buy cheese curds as fresh as you can and leave them out for up to 24 hours. Do not refrigerate them as they will lose their “squeak” and that is generally a sign of freshness in cheese curds. Just be sure you’re buying them with plans to use them soon.

Cheese Curds

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Fried Cheese Curds
5 from 7 votes

Fried Cheese Curds

Fried Cheese Curds just like at your local state fair without the lines, dirt or crazy expensive prices. These will make you forget you ever liked plain old fried mozzarella sticks!
Course Appetizer
Cuisine American
Keyword cheese curds, Fried Cheese Curds
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12 servings
Calories 186 kcal
Author Sabrina Snyder


  • 1 pound cheese curds at room temperature
  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup club soda
  • canola oil for frying


  1. Let the curds sit at room temperature until they start to "sweat" a little before coating them in flour then freeze them for 60 minutes.

  2. Use the remaining flour and add it to a bowl with the baking powder, salt and club soda, whisking until smooth.
  3. Heat a pot of oil 3 inches deep to 360 degrees.
  4. Add the cheese curds to the batter using a skimmer to let the excess batter drain before adding them to the hot oil and cooking them for one minute until golden brown, stirring them after about 30 seconds.

Nutrition Facts
Fried Cheese Curds
Amount Per Serving
Calories 186 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Cholesterol 40mg13%
Sodium 348mg15%
Potassium 61mg2%
Carbohydrates 8g3%
Protein 10g20%
Calcium 295mg30%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I cooked these for mothers day for my wife ( we did mothers day early, due to scheduling). They definitely earned the 5 stars, and brought back memories of my several trips to Wisconsin. I tried to make some on my own other ways and it was always a disaster. If you are looking for the real deal, this is it! Thanks for sharing. I printed it , and put it in my recipe book! Woohoo!!

  2. I live in south Louisiana, I first tried cheese curds at my sisters home in Wisconsin. They were so good. You cannot find cheese curds in south Louisiana. I asked someone once where i could find them and they thought I was nuts.

  3. Sorry but this failed for me completely. I have a bunch of melted cheese in canola oil now. Maybe it is better to freeze the curds and then dip in batter. I won’t be trying this again!

    1. Oh no! Thanks for catching that. It should’ve read that it should have been frozen. Hope you’ll give it another shot!