Craving a crispy, golden-brown treat? Dive into this sourdough fried cheese curd recipe, featuring squeaky fresh curds and a perfectly crunchy coating. Ideal for game day or as a state fair-inspired appetizer, these deep-fried Sourdough Cheese Curds are your next favorite snack!
If you’re looking for a quick, simple, and absolutely delicious appetizer, this Sourdough Fried Cheese Curd recipe is a game-changer.
With a crispy coating made from sourdough discard, it’s a fantastic no-waste option that transforms squeaky cheese curds into a mouthwatering treat. Perfect as a great appetizer or side dish for game day, these deep-fried cheese curds are a nod to my Midwest state fairs!
For the best results, always use fresh curds—they make all the difference in this cheese curd recipe.
Just dip the fresh curds in the sourdough batter, fry until golden brown, and you’ve got yourself a great recipe that’s sure to impress.
Serve them hot with my homemade ranch dressing for an irresistible snack that’s bound to become a favorite. Simple ingredients, big flavor, and the perfect excuse to use that sourdough starter—what more could you ask for?
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What are cheese curds?
Cheese curds are basically fresh, young cheddar cheese that’s not yet pressed into blocks. Being from the Midwest, I grew up snacking on these squeaky, delicious bites all the time. I didn’t realize not everyone knew about them until family from other states would ask us to bring cheese curds when we visited. They’re a Midwest favorite!
Why You’ll Love This Recipe:
Crispy
Fried cheese curds are one of the easiest ways to use up sourdough discard! It’s perfectly light and crispy – just how fried cheese curds should be.
Flavor
I mean, is there really anything better than melty cheese with a crispy coating? Dip them in some homemade ranch and you have an dynamite appetizer that everyone will love.
Quick and Easy
With just a few ingredients and minimal frying time, you will have a delicious appetizer that everyone will love!
Ingredients
Fresh Cheese Curds – The best fried cheese curds are made with fresh cheddar cheese cheese curds. I used white cheddar cheese curds, but orange is just as tasty!
Batter Ingredients
Sourdough Discard
Egg
Garlic Salt – I kept the seasoning simple to let the sourdough tang and melty cheese speak for themselves, but you can adjust to your liking by adding more seasonings like extra garlic powder or cayenne pepper for some heat!
Frying Oil – You’ll want to use a neutral-tasting oil to fry with a high smoke point, like vegetable oil, avocado oil, or tallow. Refrain from using olive oil because it has a lower heating temperature that isn’t suitable for frying.
Homemade Ranch Dressing
Mayo
Sour Cream
Milk
Seasonings
White Vinegar
Supplies
Large Pot or Dutch Oven
Paper Towels
Wire Rack
How to Make Deep Fried Sourdough Cheese Curds
Pour oil to a large pot, like a Dutch Oven, until you have about 2 inches of oil or enough to cover the curds completely. Heat the oil to 375 degrees F.
Temperature is very important when frying these Sourdough Cheese Curds. If the oil is too hot – the cheese will melt and ooz out before the coating is done frying. If they oil is too cool – the coating will soak up too much grease, leaving you with greasy cheese curds.
To help you easily regulate the oil temperature, I used this frying thermometer! This way I can keep an eye on the temperature throughout the frying process.
While the oil is heating up, prepare the batter.
In a large bowl, add the sourdough discard, room temperature egg and garlic salt and whisk until smooth.
Place cheese curds into the batter and stir until they are all coated.
Using a slotted spoon, scoop the cheese curds and allow excess batter to fall off before add 6-8 cheese curds to the hot oil.
Be careful not to over crowd the pot, as this can lower the temperature of the oil. It’s best to work in small batches.
Fry the Sourdough Cheese Curds for 1-2 minutes or until the coating is lightly golden brown. Remove the fried curds with a steel strainer and place on top of paper towels on top of a wire rack to drain off any excess oil.
Repeat the process with the remaining cheese curds.
Serve them while hot with homemade ranch dressing and enjoy!
Homemade Ranch
I may be bias, but the only true way to enjoy Sourdough Fried Cheese Curds is the Midwest way – with ranch of course!
The creaminess of this homemade ranch dressing paired with the melty cheese is unmatched! Sorry, marinara and ketchup.
To make this homemade ranch dressing, add the mayo, sour cream, milk, seasonings, and vinegar to a seperate bowl and stir until smooth.
Chill in the fridge for at least an hour before serving.
How to Store
Sourdough Cheese Curds are best served fresh, however, you can store leftovers in an airtight container in the refrigerator for up to 2-3 days. To crisp them up again, reheat them at a low temperature in the oven.
FAQs:
Why did my cheese curds leak cheese during frying?
There are a few reasons as to why your cheese curds may be leaking.
First, if the oil temperature is too low, the curds will take longer to cook, giving the cheese more time to melt and leak out. But if the oil is too hot, the outside will cook too quickly while the inside remains too soft.
Second, if the batter is too thin or isn’t covering the cheese curds completely, this will cause the cheese curd to melt and leak out. Add a tablespoon or so of extra flour to help thicken the batter, if needed.
Happy frying!
More Fried Sourdough Recipes Like This:
Crispy Sourdough Fried Chicken Tender
Crunchy Sourdough Fried Pickles
Fair Style Sourdough Corn Dogs
Sourdough Fried Cheese Curds Recipe
Craving a crispy, golden-brown treat? Dive into this sourdough fried cheese curd recipe, featuring squeaky fresh curds and a perfectly crunchy coating. Ideal for game day or as a state fair-inspired appetizer, these deep-fried cheese curds are your next favorite snack!
Ingredients
Sourdough Fried Cheese Curds
- 2 pounds fresh cheese curds (white or orange cheddar)
- 1 cup sourdough discard (280g)
- 1 large egg
- 3/4 teaspoon garlic salt
- oil for frying
Homemade Ranch
- 1/4 cup sour cream
- 1/4 cup mayo
- 1/4 cup milk
- 1/2 teaspoon dill weed
- 1/4 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon salt
- pinch of black pepper
- 1 teaspoon white vinegar
Instructions
1. Pour oil to a large pot, like a Dutch Oven, until you have about 2 inches of oil or enough to cover the curds completely. Heat the oil to 375 degrees F.
Temperature is very important when frying these Sourdough Cheese Curds. If the oil is too hot - the cheese will melt and ooz out before the coating is done frying. If they oil is too cool - the coating will soak up too much oil, leaving you with greasy cheese curds.
2. To help you easily regulate the oil temperature, I used this frying thermometer! This way I can keep an eye on the temperature throughout the frying process.
3. While the oil is heating up, prepare the cheese curd batter.
4. In a large bowl, add 1 cup sourdough discard (280g), one room temperature egg and 3/4 teaspoon garlic salt. Whisk until smooth.
5. Place 2 lbs cheese curds into the batter and stir until they are all coated.
6. Using a slotted spoon, scoop the cheese curds and allow excess batter to fall off before adding 6-8 cheese curds to the hot oil.
Be careful not to over crowd the pot, as this can lower the temperature of the oil. It's best to work in small batches.
7. Fry the Sourdough Cheese Curds for 1-2 minutes or until the coating is lightly golden brown. Remove the fried curds with a steel strainer and place on top of paper towels on top of a wire rack to drain off any excess oil.
8. Repeat the process with the remaining cheese curds.
9. Serve them while hot with homemade ranch dressing and enjoy!
Homemade Ranch
1. Add the 1/4 c mayo, 1/4 c sour cream, 1/4c milk, 1/2 tsp dill weed, 1/4 tsp dried parsley, 1/4 tsp garlic powder, 1/8 tsp onion powder, 1/8 tsp salt, a pinch of black pepper, and 1 tsp of white vinegar to a separate bowl. Stir until smooth.
2. Chill in the fridge for at least an hour before serving.
Notes
How to Store
Sourdough Cheese Curds are best served fresh, however, you can store leftovers in an airtight container in the refrigerator for up to 2-3 days. To crisp them up again, reheat them at a low temperature in the oven.
FAQs:
Why did my cheese curds leak cheese during frying?
There are a few reasons as to why your cheese curds may be leaking.
First, if the oil temperature is too low, the curds will take longer to cook, giving the cheese more time to melt and leak out. But if the oil is too hot, the outside will cook too quickly while the inside remains too soft.
Second, if the batter is too thin or isn't covering the cheese curds completely, this will cause the cheese curd to melt and leak out. Add a Tablespoon or so of flour to the batter to help thicken it, if needed.
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