Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/2 cup cold buttermilk
Main Ingredient
- 1 pound cheese curds
For Frying
- Oil for frying, about 2 quarts vegetable or canola oil
For Serving
- Preferred dipping sauce
Instructions
- Prepare the batter: In a medium bowl, whisk together the all-purpose flour, baking powder, garlic powder, and salt until fully combined and smooth.
- Mix wet ingredients: In a small bowl, beat together the eggs and cold buttermilk. Pour this mixture into the dry ingredients and stir carefully until the batter is smooth and free of lumps.
- Coat cheese curds: Dip a few cheese curds at a time into the prepared batter, making sure each curd is fully coated with the batter to ensure a crispy exterior after frying.
- Heat oil: Pour about 2 inches of vegetable or canola oil into a deep fryer or a large heavy pot. Heat the oil to 375°F (190°C), using a thermometer to maintain the temperature for perfect frying.
- Fry cheese curds: Carefully lower the battered cheese curds into the hot oil in small batches to avoid overcrowding. Fry each batch for 1 to 2 minutes until they turn golden brown and crisp.
- Drain and serve: Use a slotted spoon to remove the fried cheese curds from the oil. Drain them on paper towels to absorb excess oil. Serve immediately while warm, accompanied by your preferred dipping sauce.
Notes
- Maintain oil temperature at 375°F for optimal frying results and to avoid greasy cheese curds.
- Fry in small batches to prevent the oil temperature from dropping too much.
- Serve cheese curds immediately for the best crispy texture and gooey cheese inside.
- You can use any dipping sauce you like, such as ranch dressing, marinara, or spicy aioli.
- If you don’t have buttermilk, you can substitute it with milk mixed with a tablespoon of lemon juice or vinegar.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
