Wisconsin Cheese Curds from Culver's feature fresh, golden-fried cheese curds with a crispy, buttery coating, offering a warm, gooey center and a satisfying crunch in every bite.
Equipments
- Deep fryer
- Fry baskets
- Mixing bowls
- Slotted spoon or tongs
- Sheet pans/trays
- Paper towels
- Thermometer
- Measuring cups/spoons
Ingredients
- 1 lb (450g) fresh Wisconsin white cheddar cheese curds
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 2 cups plain breadcrumbs
- Vegetable oil (for frying)
Fresh Wisconsin white cheddar cheese curds are essential for achieving the authentic crispy, buttery coating and warm, gooey center characteristic of Culver's cheese curds. Using plain breadcrumbs and combining flour with baking powder ensures a light, crunchy batter that complements the rich cheese. Whole milk and eggs create a smooth, cohesive batter that adheres well during frying. Maintaining the oil temperature around 350degF helps achieve the perfect golden-fried texture without absorbing excess oil. You can replicate the delicious texture and flavor of Wisconsin Cheese Curds from Culver's copycat menu by carefully following these ingredient guidelines.
Instructions
- Preheat deep fryer to 375°F (190°C).
- Line sheet pans/trays with paper towels.
- In a mixing bowl, combine flour, baking powder, and salt.
- In a separate bowl, whisk eggs and milk together.
- Place breadcrumbs in a third bowl.
- Dredge cheese curds in flour mixture, coating evenly.
- Dip floured cheese curds into egg mixture.
- Roll egg-coated curds in breadcrumbs, pressing to adhere.
- Arrange coated curds on a tray.
- Fry cheese curds in batches for 1-2 minutes or until golden brown.
- Use slotted spoon or tongs to remove curds from oil.
- Drain fried curds on paper towels.
- Check temperature of oil regularly and adjust as needed.
- Serve cheese curds warm.
Substitution
Wisconsin Cheese Curds from Culver's copycat menu deliver a crispy, golden exterior with a warm, buttery cheddar center. If fresh Wisconsin white cheddar cheese curds are unavailable, you can substitute with mozzarella bites or another mild, semi-soft cheese that melts well. Using panko breadcrumbs instead of plain breadcrumbs will give your cheese curds an even crunchier texture. When frying, ensure the oil temperature stays between 350degF and 375degF to prevent soggy or burnt curds. Your cheese curds should be drained on paper towels immediately after frying to maintain their crispiness.
Tips
Make sure your oil temperature stays steady at 375degF (190degC) to achieve the perfect crispy coating without overcooking the cheese inside. Dredging the curds evenly in flour, egg, and breadcrumbs ensures a consistent crust that holds the gooey center perfectly. Fry the curds in small batches to avoid overcrowding, which can lower the oil temperature and result in greasy, soggy curds. Remember to serve your Wisconsin cheese curds warm for the best gooey texture and flavor experience.
Nutritions
Wisconsin cheese curds from Culver's provide a rich source of protein and calcium, essential for muscle function and bone health. Each serving generally contains a significant amount of saturated fats and sodium due to the cheese and the frying process. Your intake should be balanced with other nutrient-dense foods to maintain a healthy diet. Moderation is key to enjoy these crispy, golden-fried cheese curds while managing calorie and fat consumption.
Storage
Store leftover Wisconsin Cheese Curds in an airtight container and refrigerate promptly to maintain freshness and prevent moisture buildup. Reheat curds in an oven at 375degF (190degC) for 5-7 minutes to restore crispiness without losing the gooey center. Avoid freezing, as this can alter the texture, making your curds less enjoyable.
Variation or Alternatives
For a variation, you can substitute panko breadcrumbs for the plain breadcrumbs to achieve an even crunchier texture. Try adding garlic powder, paprika, or cayenne pepper to the flour mixture to enhance the flavor profile. If you prefer a lighter coating, you can skip the flour and use a batter made from cold sparkling water and cornstarch instead. Your deep fryer temperature should remain consistent at 375degF (190degC) to ensure a crispy exterior without overcooking the cheese inside.
Allergies
Wisconsin Cheese Curds from Culver's contain dairy from fresh Wisconsin white cheddar cheese curds, which may trigger allergic reactions in individuals with milk allergies or lactose intolerance. The batter includes wheat-based all-purpose flour and breadcrumbs, posing a risk for those with gluten allergies or celiac disease. Your best option is to avoid these cheese curds if you have known sensitivities to dairy or gluten ingredients.
Why this recipe?
Wisconsin Cheese Curds from Culver's offer a unique combination of fresh, squeaky cheese bites coated in a perfectly crispy, golden batter, delivering an irresistible texture that cheese lovers crave. You can recreate this iconic snack at home to enjoy the authentic taste paired with customizable seasoning and dipping sauces. Making the copycat version ensures the same high-quality flavor and freshness without the restaurant price or wait. This hands-on experience lets you appreciate why these curds have become a beloved Midwest comfort food staple.