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Oh my goodness. There should be a big ‘danger’ sign next to these copycat Culver’s cheese curds. In flashing lights. Big huge lights. Danger because you’re going to want to eat them all. Then you’re still going to want more. I so couldn’t stop eating them. They have this delicious crunchy outside. And tender, gooey, cheesy, melty, yummy insides. I thought I might need some sort of dipping sauce. Ya know, ranch dressing maybe. Or warmed marinara. But oh no. Nothing else required. Just a lot of moaning with each and every bite. These are dangerous, trust me.
Any Cheese Curds Will Do
I used dill cheese curds for my copycat Culver’s cheese curds. The dill went very well with the Italian-seasoned breadcrumbs. You can use anything you want. I have a container of jalapeno cheddar curds in my fridge right now. They’d be great with just regular breadcrumbs, seasoned with a bit of cayenne pepper for an extra kick! I’m pretty sure the combinations are endless as there sure seems to be plenty of great kinds of curds here in Indiana.
Brrrrr
The recipe calls for freezing the curds for a bit before deep-frying them. This is not the time to rush things. The less you freeze them the less-than-perfect the coating is when you deep-fry them. So put them in the freezer and let them be for a bit.
Choose Your Deep-Fryer
I usually deep fry in my big fryer if I’m making a big batch and feeding a crowd. But if it’s just the two of us I’ll get out my Fry Daddy.
I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.
- FAST-HEATING & FAMILY-SIZE: This powerful…
- ADJUSTABLE TEMPERATURE & VERSATILE COOKING: With…
This recipe is based on a recipe from CopyKat.
Copycat Culver’s Cheese Curds
Equipment
Ingredients
- 1 cup all-purpose flour
- ¼ teaspoon kosher salt
- 4 eggs
- 1 tablespoon whole milk
- 2 cups Italian-style breadcrumbs
- 16 ounces cheese curds
- vegetable oil for frying
Instructions
- Combine flour and salt in a shallow bowl.
- Stir until the salt is incorporated evenly.
- Break eggs into a second shallow bowl with 1 tablespoon of milk.
- Beat the eggs.
- Place breadcrumbs into the 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.
- Frying 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 with a slotted spoon. Enjoy immediately.
Notes
Nutrition
Nutritional values are approximate.
