| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup club soda
- 1 pound cheese curds
- 4 cups vegetable or canola oil
- Marinara sauce, for serving
Instructions
- In a medium bowl, mix the flour, baking powder and salt. Stir in the club soda and mix until smooth. Add the cheese curds to the batter and coat thoroughly.
- Heat the oil in a large, heavy skillet or heavy-bottomed pot over medium heat until a deep-frying thermometer inserted in the oil reads 360 degrees F. Fry the cheese curds for about 1 minute, turning halfway through. Drain on paper towels. Serve the fried cheese curds with marinara or your favorite dipping sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 559 |
| Total Fat | 42 g |
| Saturated Fat | 5 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 16 g |
| Cholesterol | 20 mg |
| Sodium | 700 mg |
Reviews
As the youth say: these cheese curds are BUSSIN! But seriously, they are delicious. We didn’t have club soda either and used Hamm’s beer and they turned out perfect…like tasty little State Fair bites.
Amazingly good! Put them in the freezer before frying them
Just made this and it turned out great. The only change I made was using beer instead of club soda. I didn’t have any problems with the batter slipping off.
Used a hard seltzer instead of club soda, so yummy!!
I’m going to suggest a couple of edits to this that worked for me. 1) I didn’t have club soda, which a lot of people don’t have around their house, so I used beer and it turned out great. 2) toss your cheese curds in flour and throw them in the freezer before frying them! Keeps the cheese from getting too hot while frying! After these edits, this recipe will be my go to!
This turned out almost perfect. The best recipe I have yet to find for cheese curds. I think I would go a little thinner on the batter and maybe do another quarter to half cup club soda, The they tasted fantastic.
Yammy
These are amazing! This is the closest recipe to MN/WI State Fair Cheese Curds that I’ve tried! The batter shouldn’t be a thick coating on the cheese curd, that’s what give them their delicious and authentic texture. They do taste a bit oily but so does the real thing and anytime you cook cheese in oil that’s what you’re going to get.
this recipe just does not work. the cheese falls out of the breading and sticks to the bottom of the pot. Tried increasing the flour slightly to thicken it but it didn’t help much and made the final taste more like oil than actual cheese