Ingredients
- 12 ounces (340 grams) fresh white cheddar cheese curds
- 1 cup (120 grams) all-purpose flour
- 1/4 cup (30 grams) cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt, plus extra for seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 3/4 cup (180 ml) cold club soda or sparkling water
- Vegetable oil for frying (canola or neutral oil)
Instructions
- Pat the cheese curds dry with paper towels to remove excess moisture.
- In a medium bowl combine flour, cornstarch, baking powder, salt, black pepper, garlic powder, and onion powder.
- Slowly pour the cold club soda into the dry ingredients while whisking until a smooth batter forms similar to pancake batter.
- Lightly toss the cheese curds in a small amount of plain flour and shake off excess.
- Dip each floured cheese curd into the batter until completely coated.
- Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
- Carefully fry the battered curds in small batches of 8–10 pieces.
- Cook for 2–3 minutes until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels or a cooling rack.
- Sprinkle lightly with salt while hot and serve immediately.
Notes
- Dry cheese curds well before battering to help the coating stick.
- Maintain oil temperature at 350°F to avoid greasy or leaking curds.
- Club soda helps create a light, airy, and crispy batter.
- Serve immediately for the best gooey texture.
- Add cayenne pepper or smoked paprika for a spicy version.
- Use gluten-free flour blend for a gluten-free option.
- Pair with dipping sauces like ranch, marinara, garlic aioli, or honey mustard.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Deep Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 50mg
