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Beecher's Handmade Cheese
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Gluten Free Fried Cheese Curds

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Tips For The Best Gluten Free Fried Cheese Curds

At Beecher's, we've been making cheese curds since the beginning of time. These squeaky bites of joy can be identified as fresh milk cheese and are complete much earlier in the cheesemaking process than our triangles or truckles. We usually sell fresh cheese curds at our Beecher's locations, but they are particularly special at Pike Place Market, as they come in immediately from the cheese making facility attached to our cafe.

We've always kept to fresh, cold cheese curds, but get questions all the time like: How do you make the best cheese curds? Do you have a fried cheese curd recipe? What's the best way to make cheese curd batter?

After a few different experiments (and some professional cheese testers weighing in) we came up with a recipe perfect for any and all cheese curd lovers... seriously, they're even gluten free! This is a great recipe to try out and share with your loved ones. It's low-effort, and doesn't take much time. Plus - who can turn down a warm, pillowy fried cheese curd?

Thick batter

How To Make Gluten Free Fried Cheese Curds

The key to this recipe is starting with a high-quality curd. A great and easy choice is finding our original cheese curds near you, but there are other options on the market that will work great with this recipe if ours are sold out at your local store.

Avoid marinated cheese curds, as you'll need a dry cheese curd for the batter to stick during the frying process. Even if you pat off the excess oil, you're still starting with a much oilier curd.

When you start the frying process, we found it’s easiest to drop the curds into the oil using toothpicks (or a strainer skimmer depending on the size of your fry pan). If using a toothpick, don’t release it until the food is submerged in the oil to avoid your curd hitting the bottom of your pan and sticking (this will also help to avoid hot oil splashing up at you).

And remember, no matter how careful you are, batter breakages will happen! Some cheese will inevitably end up in your oil, don’t fret. Just pull it out with your spoon or skimmer to keep your oil from getting too full of crumbs and cheesy escapees!

Cheese curd coming out of fryer

Serve & Store

Serve immediately. We recommend finishing these in one sitting - as fried food is typically best the first time!

Recipe

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Serves: 4 to 6 as a starter

Beecher's Product used

Cheese Curds

Bowl of Beecher's Cheese Curds
Bite-size nuggets of fresh cheese, also known as “squeaky cheese,” Cheese Curds are an ideal snack food, simple, appetizer, or delicious ingredient. Our Plain Cheese Curds are full-flavored with a clean, milky taste. BUY NOW AT MURRAY'S CHEESE
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Ingredients

16 ounces Beecher’s Cheese Curds

1 1/4 cups corn flour (finely ground cornmeal)

1/2 cup Mills Replacement 1-1 Gluten Free Flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup milk

2 large eggs

3 tablespoons honey

2 tablespoons extra virgin olive oil

1/2 cup water

Pepper and kosher salt to taste

1 quart expeller-pressed safflower oil for frying (can be substituted for coconut or vegetable oil)

Instructions

In a medium bowl, combine the Mills 1-1 Replacement Flour, corn flour, baking powder and salt.  

Add milk, eggs, olive oil, honey and water and stir. Season with salt and pepper to preference.

Continue to stir mixture until smooth and let it stand for 10 min.

Open packaged curds and separate large and small curds. Insert toothpick into large curds to be battered and fried.

Heat oil to 375° F.

Dunk curds into batter until completely coated (except the end of the toothpick). Let excess batter drip off before adding to hot oil.

Cook one or two at a time for approximately 1 minute per side or until golden brown.

Once cooked, place on paper towel lined plate.

Serve with pepper jelly, mustard or your favorite family jams and condiments.

Note: Ensure batter is smooth and wet enough to coat and drip off your spatula in a smooth layer. Clumpy or sticky batter will break in the oil and allow your cheese curds to melt out into the oil.

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