Gluten-Free Fried Cheese Curds

Gluten-Free Fried Cheese Curds
  • PREP TIME
    10 mins
  • COOK TIME
    1 mins
  • TOTAL TIME
    11 mins
  • SERVING
    2 People
  • VIEWS
    21

These golden-brown, gluten-free cheese curds are an irresistible appetizer or snack! The light, airy batter perfectly complements the rich, melty cheese inside. Serve them hot with your favorite dipping sauce for a truly delightful experience.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    9 g
  • Cholesterol
    114 mg
  • Fiber
    1 g
  • Protein
    10 g
  • Saturated Fat
    6 g
  • Sodium
    985 mg
  • Sugar
    2 g
  • Fat
    20 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 3 mins In a medium bowl, whisk together the milk, egg, gluten-free flour, baking powder, dried basil, salt, and garlic powder. Continue whisking until the batter is smooth and has the consistency of eggnog (about 2-3 minutes). Adjust milk if needed.

Image Step 02
02 Step

Recipe View 6 mins Pour grapeseed oil into a deep-fryer or a large, heavy-bottomed saucepan. Heat the oil over medium-high heat until it reaches 350 degrees F (175 degrees C). Use a thermometer to ensure accurate temperature control. (Approximately 5-7 minutes)

Image Step 03
03 Step

Recipe View 2 mins Carefully dip each cheese curd into the prepared batter, ensuring it is fully coated. (Approximately 2 minutes)

Image Step 04
04 Step

Recipe View 4 mins Working in batches of 4-5, gently place the battered cheese curds into the hot oil. Fry for about 1 minute, or until they turn a beautiful golden brown color, flipping halfway through. (Approximately 3-5 minutes per batch)

Image Step 05
05 Step

Recipe View 1 mins Remove the fried cheese curds from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. (Approximately 1 minute per batch)

Image Step 06
06 Step

Recipe View 1 mins Serve immediately while hot and melty. Enjoy with your preferred dipping sauce, such as ranch dressing, marinara sauce, or a spicy aioli.

For best results, use fresh cheese curds that are cold from the refrigerator. This will help prevent them from melting too quickly in the hot oil.
If you don't have grapeseed oil, you can substitute with another high-heat oil like canola or vegetable oil.
Don't overcrowd the fryer or pan. Frying in batches ensures the oil temperature remains consistent and the curds cook evenly.
Feel free to experiment with different herbs and spices in the batter. Onion powder, paprika, or Italian seasoning would also be delicious additions.

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Hadley Yost

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 7 Ratings)
Total Reviews: (4)
  • Dedrick Dooley

    The gluten-free batter was perfect. Crispy and not at all gummy. Will definitely make again!

  • Rita Hudson

    These were so easy to make, and they tasted amazing! My family loved them.

  • Cassandra Stamm

    Be careful not to overcook them. I did that the first time, and the cheese oozed out.

  • Tania Kovacek

    I added a pinch of cayenne pepper to the batter for a little kick, and it was fantastic!

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