These Copycat Culver’s Cheese Curds Are My Favorite Snack to Fry Up Anytime
Growing up in the Midwest, cheese curds were a staple at every summer fair and family gathering. The first time I tasted Culver’s cheese curds, I was instantly transported back to those carefree days of my childhood. The crispy, golden exterior and the gooey, melty cheese inside brought back memories of laughter and joy. Now, I can recreate that magic in my own kitchen anytime I crave a snack that feels like home.
What Makes It Special
These cheese curds are not just any snack; they are a delightful experience. Here’s why this recipe stands out:
- Perfectly Crispy: The double-breading technique ensures a crunchy exterior that holds up against the gooey cheese.
- Flavorful Seasoning: A blend of spices elevates the taste, making each bite a burst of flavor.
- Quick and Easy: With simple ingredients and straightforward steps, you can whip these up in no time.
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 5 minutes | Servings: 4
- 1 cup cheese curds
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Oil for frying
Let’s Get Cooking
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Start by heating oil in a deep fryer or a heavy-bottomed pot to 350°F (175°C).
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In one bowl, mix the flour with salt, pepper, garlic powder, and paprika.
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In another bowl, pour the buttermilk.
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In a third bowl, place the breadcrumbs.
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Dip each cheese curd first in the flour mixture, then in the buttermilk, and finally coat it with breadcrumbs.
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Carefully place the breaded cheese curds into the hot oil and fry until golden brown, about 2-3 minutes.
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Remove from oil and drain on paper towels. Serve hot!
My Pro Tips
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For an extra kick, add cayenne pepper to the flour mixture.
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Experiment with different types of cheese curds for varied flavors.
What to Serve With It
- Spicy ranch dipping sauce
- Fresh vegetable sticks
- A cold beer or soda
FAQs
Q: Can I use regular cheese instead of cheese curds?
A: While cheese curds are ideal for this recipe, you can use cubed mozzarella or cheddar as a substitute.
The Heart of the Dish
Every time I fry up these cheese curds, I’m reminded of the warmth of family gatherings and the joy of sharing good food with loved ones. It’s more than just a snack; it’s a way to connect with my roots and create new memories in my kitchen.
Your Turn
I invite you to try this recipe and bring a taste of Culver’s into your home. Feel free to tweak it to your liking and share your experiences. I can’t wait to hear how your cheese curds turn out!
These Copycat Culver’s Cheese Curds Are My Favorite Snack to Fry Up Anytime
Ingredients
- Spicy ranch dipping sauce
- Fresh vegetable sticks
- A cold beer or soda
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup buttermilk
- 2 cups breadcrumbs
- 2 cups cheese curds
- Oil for frying
Instructions
- Start by heating oil in a deep fryer or a heavy-bottomed pot to 350°F (175°C).
- In one bowl, mix the flour with salt, pepper, garlic powder, and paprika.
- In another bowl, pour the buttermilk.
- In a third bowl, place the breadcrumbs.
- Dip each cheese curd first in the flour mixture, then in the buttermilk, and finally coat it with breadcrumbs.
- Carefully place the breaded cheese curds into the hot oil and fry until golden brown, about 2-3 minutes.
- Remove from oil and drain on paper towels. Serve hot!
Nutrition Information
