This Sourdough Fried Cheese Curds Recipe comes together in about 30 minutes and is made all in one pot for a quick and easy snack or appetizer that your family will love! Perfect for game nights, parties, or just a cozy night in with the family, these gooey treasure bites are sure to be a hit!
Ingredients for Sourdough Fried Cheese Curds
Here’s a quick breakdown of what you’ll need for this amazing dish. You can also adapt this recipe based on what you have on hand!
- 2 pounds fresh cheese curds (white or orange cheddar works great)
- 240 grams sourdough discard (about 1 cup)
- 1 large egg
- 4 grams garlic salt (approximately ¾ teaspoon)
- Oil for frying (canola, vegetable, or peanut oil are all good choices)
For the dipping sauce:
- ¼ cup sour cream
- ¼ cup mayo
- ¼ cup milk
- ½ teaspoon dill weed
- ¼ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon salt
- Pinch of black pepper
- 1 teaspoon white vinegar
Ingredient Highlights
- Cheese Curds: These little nuggets of heaven are what make this dish special. If you’ve never had cheese curds, they are a delightfully squeaky form of cheese that tastes mild and a little creamy.
- Sourdough Discard: Not only does this recipe help reduce food waste, but it also adds an extra layer of flavor and a nice tang to the batter. Plus, it’s a perfect way to use up your sourdough starter!
- Spices: Garlic salt is a game changer here, but you can always play around with your favorite spices. A couple pinches of cayenne or smoked paprika would add a delightful kick!
- Dipping Sauce: You can whip up the homemade sauce in minutes! It’s a creamy blend that goes perfectly with the crunchy fried cheese, elevating each bite.
Let’s Get Cooking!
To get the best out of your Sourdough Fried Cheese Curds, follow these step-by-step instructions. Trust me, it’s super easy!
- Heat the Oil: Pour oil into a large pot, like a Dutch oven, until you have about 2 inches or enough to cover the curds completely. Heat the oil to 375 degrees F. (Tip: A frying thermometer is a great tool here to help keep an eye on the temperature!)
- Mix the Batter: While the oil is heating up, grab a large bowl, and add the sourdough discard, room temperature egg, and garlic salt. Whisk until smooth.
- Coat the Curds: Next, toss in the 2 pounds of cheese curds into the batter and stir gently until they’re all coated. You want to make sure they’re covered, but be gentle so the curds don’t break apart.
- Fry the Curds: Using a slotted spoon, scoop about 6-8 cheese curds at a time. Let the excess batter fall off before placing them in the hot oil. Be careful not to overcrowd the pot, as this can lower the temperature of the oil. Fry the Sourdough Cheese Curds for about 1-2 minutes or until the coating is lightly golden brown.
- Drain the Curds: Remove the fried curds with a steel strainer and place them on a wire rack on top of paper towels to drain off any excess oil. Repeat the frying process with the remaining curds.
- Prepare the Dipping Sauce: While the curds are draining, whip up the dipping sauce by combining the sour cream, mayo, milk, dill weed, parsley, garlic powder, onion powder, salt, pepper, and vinegar in a bowl. Stir until everything is well blended.
- Serve and Enjoy! Serve the cheese curds hot with the homemade ranch dipping sauce and enjoy every gooey, cheesy bite!
If you loved this Sourdough Fried Cheese Curds Recipe, be sure to check out my Air Fryer Fried Macaroni and Cheese Balls for more delicious options!
Why This Recipe Works
Quick & Easy
The secret to a delicious fried cheese curds experience? This recipe comes together in under 30 minutes! You’ll be munching on these crispy bites in no time!
One-Pot Wonder
One of the best things about this recipe is that it comes together all in one pot! That means minimal cleanup when you’re done. Yay for fewer dishes!
Crow-Pleaser
I can confidently say that the whole family will love it! Guys, I’ve served these at parties and get-togethers, and they vanish faster than you can say, “Delicious!”
Customizable
One of my favorite aspects? You can literally use whatever ingredients you have! Have some leftover spices or different cheese on hand? Toss them in! This recipe welcomes creativity (and leftovers!).
Loaded with Tons of Flavor
The combination of the sourdough batter and fried cheese makes for an incredible flavor experience. I mean, anything fried is usually delicious, but adding that tang from the sourdough really elevates it!
Serving and Storage Tips
Serving Suggestions
These fried cheese curds are perfect as a standalone snack or as part of a larger spread. They pair beautifully with a side of hot sauce, marinara, or even a sweet chili sauce for a spicy-sweet combo you won’t want to miss!
How to Store Leftovers
If you happen to have leftovers (a big if!), these cheese curds can be kept in the refrigerator for up to 3 days in an airtight container. I must admit, though, they are best enjoyed fresh!
Reheating Instructions
To reheat, simply pop them in the oven at 350°F for about 10 minutes to get that crunch back. If you’re in a hurry, a quick zap in the microwave will do, but you might lose that delightful crispiness.
Can You Freeze Them?
While I wouldn’t recommend freezing them after frying, you can freeze the uncooked curds coated in batter. Just lay them flat on a baking sheet to freeze individually and then transfer them to a freezer bag. To cook from frozen, just add a couple minutes to your frying time!
So there you have it! My super easy, comforting Sourdough Fried Cheese Curds Recipe is just waiting for you to put it on your dinner table. Trust me; your family will thank you for it!
Happy cooking! And follow us on Pinterest for daily meal!
Sourdough Fried Cheese Curds
Ingredients
Method
- Pour oil into a large pot, like a Dutch oven, until you have about 2 inches or enough to cover the curds completely. Heat the oil to 375 degrees F. (Tip: A frying thermometer is a great tool here to help keep an eye on the temperature!)
- While the oil is heating up, grab a large bowl, and add the sourdough discard, room temperature egg, and garlic salt. Whisk until smooth.
- Next, toss in the 2 pounds of cheese curds into the batter and stir gently until they’re all coated. Be gentle to avoid breaking the curds.
- Using a slotted spoon, scoop about 6-8 cheese curds at a time. Let the excess batter fall off before placing them in the hot oil. Fry for about 1-2 minutes or until lightly golden brown.
- Remove the fried curds with a steel strainer and place them on a wire rack on top of paper towels to drain excess oil. Repeat with remaining curds.
- While the curds are draining, whip up the dipping sauce by combining the sour cream, mayo, milk, dill weed, parsley, garlic powder, onion powder, salt, pepper, and vinegar in a bowl. Stir until well blended.
- Serve the cheese curds hot with the homemade ranch dipping sauce and enjoy every gooey, cheesy bite!