Copycat Culver's Fried Cheese Curds
User Reviews
5
Copycat Culver's Fried Cheese Curds
Description
The recipe starts by evenly coating cheese curds with a seasoned flour mixture, followed by a beaten egg with milk, then Italian seasoned breadcrumbs pressed firmly to adhere well. Placing the breaded curds on a wire rack and freezing them for 30–60 minutes before frying helps the coating stay intact and crisp during cooking.
Frying in oil heated to 375°F ensures the crumbly exterior crisps quickly without absorbing excess oil, while the melting cheese inside remains gooey. The curds are fried in small batches to avoid crowding and maintain oil temperature, achieving golden brown coating in about one minute, turning once.
This preparation yields cheese curds with a crunchy shell and a rich, melty interior. They are best served hot shortly after frying. Finding fresh cheese curds may require specialty suppliers or certain retailers, as noted.
Ingredients
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 egg
- 1 tablespoon milk whole
- 2 cups Italian seasoned breadcrumbs
- 16 ounces cheese curds
- vegetable oil for frying
Instructions
- Combine flour and salt in a shallow bowl. Stir so the salt is incorporated evenly.
- Break eggs into a second shallow bowl with 1 tablespoon of milk. Beat the eggs.
- Place breadcrumbs into a third bowl.
- Coat the curds first with flour, then the egg, and finally the bread crumbs. It is very important to coat the cheese curds evenly and thoroughly.
- Place coated curds on a wire rack resting in a rimmed baking sheet. Freeze the cheese curds for 30 to 60 minutes.
- Set up another wire rack on a baking sheet or line a plate with paper towels.
- Pour enough oil into a large skillet or a pot to reach about 2 inches of oil.
- Heat the oil over medium-high heat. Use a thermometer to make sure the temperature is 375 degrees.
- Fry a few curds at a time, carefully drop a few in at a time. Do not crowd the skillet.
- Fry for about 1 minute, turning them once. Cook until they are golden brown.
- Remove the fried cheese curds with a slotted spoon and place them on a clean wire rack over a baking sheet to drain.
- Enjoy immediately.
Notes
- Use very cold fresh cheese curds for best texture and melting quality.
- Freeze breaded curds for at least 30 minutes to prevent the coating from sliding off while frying.
- Fry at 375°F for a golden, crispy crust without sogginess.
- Sources for fresh curds include specialty cheese shops, farmers markets, and select online retailers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 961 kcal
% Daily Value*
| Calories | 961kcal | 48% |
| Carbohydrates | 63g | 21% |
| Protein | 44g | 88% |
| Fat | 57g | 88% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 285mg | 95% |
| Sodium | 1334mg | 56% |
| Potassium | 199mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 240IU | 5% |
| Calcium | 942mg | 94% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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