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Creamery Kitchen Fried Cheese Curds

Posted by Anna Laurin on
Creamery Kitchen Fried Cheese Curds

A must-try for any cheese lover, these deep-fried golden bites of heaven can be piled on a curd pizza or snacked on with a side of ranch or sweet garlic sauce. They are so good you might visit Utah just for an order from our fresh, handmade batch.

Start to finish: 8 hours, 25 minutes, Active: 25 minutes, Inactive: 8 hours
Impresses: 4


½ cup flour
4 eggs, lightly beaten
4 cups panko bread crumbs
1 pound The Creamery Cheddar Cheese Curd
2 quarts vegetable oil
Honey mustard, for dipping


  • Line a cookie sheet with parchment paper. Set aside
  • Add flour, eggs and half of panko breading to 3 separate shallow dishes
  • Add half the curds to the flour and toss to coat. Transfer to the egg mixture and toss to coat. Remove the curd in small batches to fully drain the excess egg. Add to the panko and toss to fully coat — gently pressing on curds so the panko adheres. Place in a single layer onto prepared cookie sheet
  • Discard the panko and replenish with the remaining breadcrumbs. Repeat with other half of curds
  • Place pan in freezer and freeze at least 8 hours before frying
  • When ready to fry, heat at least 2 quarts of vegetable oil to 350 F. Fry curds in small batches for roughly 1 minute 10 seconds, until browned, and drain on a plate lined with paper towels
  • Serve immediately with honey mustard or another condiment for dipping

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