Wisconsin Fried Cheese Curds from Yard House feature golden, crispy battered cheese curds made from rich Wisconsin cheddar, delivering a gooey, melty center with a satisfying crunch, perfectly paired with a tangy dipping sauce.
Equipments
- Mixing bowls
- Whisk
- Deep fryer or heavy-bottomed pot
- Slotted spoon or frying spider
- Baking sheet
- Paper towels
- Tongs
- Cooling rack
- Small serving bowls (for sauce)
- Measuring cups and spoons
Ingredients
- 16 oz (450g) Wisconsin cheddar cheese curds
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cold club soda (or cold beer)
- Vegetable oil (for frying)
- 1/2 cup ranch dressing (for dipping)
- 1 tablespoon Sriracha or hot sauce (optional, for dipping sauce)
When selecting your ingredients, ensure you use fresh Wisconsin cheddar cheese curds for an authentic, gooey center that defines this dish. The combination of all-purpose flour and cornstarch in the batter, along with baking powder, garlic powder, and smoked paprika, creates a crispy, flavorful coating essential for the perfect crunch. Using cold club soda or cold beer in the batter adds lightness, preventing heaviness during frying. Maintain the oil temperature around 350degF to achieve a golden crust without overcooking the cheese. Your dipping sauce should balance tanginess and heat, combining ranch dressing with optional Sriracha to complement the savory curds perfectly. Wisconsin Fried Cheese Curds from Yard House copycat menu captures the iconic crunchy, melty bite paired with a tangy and spicy dipping experience you can recreate at home.
Instructions
- Preheat vegetable oil in deep fryer or heavy-bottomed pot to 375°F (190°C).
- Line baking sheet with paper towels and place cooling rack on top.
- In mixing bowl, whisk together flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Whisk in cold club soda (or cold beer) until smooth; do not overmix.
- Pat cheese curds dry.
- Working in batches, dip cheese curds in batter, ensuring each is evenly coated.
- Carefully place battered cheese curds in hot oil using tongs.
- Fry 2–3 minutes or until golden brown and crispy.
- Remove cheese curds with slotted spoon or frying spider.
- Transfer to prepared cooling rack to drain excess oil.
- Mix ranch dressing and Sriracha (if using) in small serving bowl.
- Serve fried cheese curds hot with dipping sauce.
Substitution
Wisconsin Fried Cheese Curds from Yard House copycat menu deliver authentic, crispy battered curds made from rich Wisconsin cheddar that melt perfectly inside. You can substitute the cold club soda with cold beer to add a deeper flavor and improve batter crispiness. If cheddar curds are unavailable, small cubes of mild cheddar cheese can serve as a good alternative but may affect melting consistency. Use a heavy-bottomed pot if a deep fryer isn't accessible and maintain oil temperature between 350degF to 375degF for best results. Draining the fried curds on paper towels followed by a cooling rack ensures they stay crunchy, preventing sogginess.
Tips
To ensure your Wisconsin Fried Cheese Curds turn out perfectly, make sure to pat the cheese curds dry before dipping them in batter to help the coating adhere better and prevent sogginess. Avoid overmixing the batter when adding the cold club soda or beer, as this will help keep your batter light and crispy. Maintain the oil temperature at a steady 375degF (190degC) to achieve a golden, crunchy exterior without absorbing excess oil. Use a cooling rack over a baking sheet to drain the oil, keeping the curds crispy instead of letting them sit directly on paper towels where they can become greasy.
Nutritions
Wisconsin Fried Cheese Curds provide a rich source of protein and calcium from the Wisconsin cheddar cheese curds, supporting muscle health and bone strength. The batter, made with all-purpose flour and cornstarch, adds carbohydrates that provide energy, while the frying process increases the calorie count through vegetable oil absorption. Your consumption of these cheese curds should be balanced with the condiment options like ranch dressing and Sriracha, which contribute fats and sodium, influencing overall nutritional impact. Moderation is key to enjoy this indulgent, crispy snack without exceeding your daily fat and sodium intake recommendations.
Storage
Store your Wisconsin Fried Cheese Curds in an airtight container lined with paper towels to absorb excess moisture and maintain their crispy texture. Keep them refrigerated for up to 2 days, and reheat in an oven or air fryer at 350degF (175degC) for 5-7 minutes to restore crunchiness. Avoid microwaving as it can make the cheese curds soggy and reduce their melty center appeal.
Variation or Alternatives
You can experiment with different types of cheese curds such as pepper jack or mozzarella to add varying flavors and textures to your fried cheese curds. For a gluten-free option, substitute all-purpose flour with rice flour or a gluten-free flour blend while maintaining the cornstarch for crispiness. Instead of deep frying, try baking the battered curds on a greased baking sheet at 425degF (220degC) for 15-20 minutes to reduce oil absorption and achieve a lighter dish. Enhance your dipping sauce by mixing ranch dressing with fresh herbs like dill or chives for a fresher, more vibrant taste.
Allergies
Your enjoyment of Wisconsin Fried Cheese Curds may be affected if you have allergies to dairy, as the main ingredient is Wisconsin cheddar cheese curds. The batter contains wheat-based all-purpose flour, posing a risk for those with gluten sensitivity or celiac disease. Additionally, ingredients like garlic powder, onion powder, and ranch dressing may trigger allergic reactions in sensitive individuals.
Why this recipe?
Wisconsin Fried Cheese Curds from Yard House restaurant are beloved for their crispy, golden-brown exterior and gooey, melt-in-your-mouth cheddar cheese interior, creating a perfect balance of texture and flavor. These curds are sourced from authentic Wisconsin cheddar, giving them a rich, tangy taste that appeals to cheese enthusiasts. Making a copycat version allows you to recreate this indulgent snack at home, customizing seasoning and batter for your perfect bite. Your homemade version delivers the same satisfying crunch and savory cheese experience, making it a must-try recipe for comfort food lovers.