Restaurant Inspired
Origin and Cultural Significance
Culver’s Cheese Curds are a beloved Midwestern delicacy that showcase Wisconsin’s proud dairy heritage. Originating from the state’s long-standing tradition of producing high-quality cheddar cheese, these golden-fried bites became a signature side at Culver’s restaurants. They represent the region’s deep-rooted love for cheese and the comfort food culture of America’s heartland. Cheese curds are enjoyed at county fairs, diners, and supper clubs, but Culver’s popularized them nationwide by offering them alongside their famous ButterBurgers. Today, they’re both a nostalgic treat for Wisconsin natives and a must-try indulgence for visitors.
Unique Ingredients and Flavors
Culver’s Cheese Curds feature fresh, squeaky white and yellow cheddar curds coated in a light, seasoned batter, then fried until crisp on the outside and perfectly gooey inside. The mild, creamy flavor of the cheddar pairs beautifully with the salty, crunchy coating. When eaten fresh, the curds still retain their signature “squeak,” a sign of freshness. The combination of crispy exterior and molten cheese center makes them utterly addictive.
Culver’s Cheese Curds (Copycat Recipe) – Crispy, Gooey Wisconsin Fried Cheese Bites
This copycat Culver’s Cheese Curds recipe delivers all the irresistible qualities of the restaurant favorite—crispy, golden coating on the outside and warm, melty cheddar on the inside. Using fresh cheese curds, a seasoned tempura-style batter, and hot oil, you can recreate this iconic Midwestern snack at home. Perfect as an appetizer, game-day snack, or indulgent side, these cheese curds are ready in under 30 minutes. Serve them with ranch dressing or marinara sauce for the ultimate dipping experience.
Ingredients
Instructions
1. Prepare the Curds
- Pat the cheese curds dry with paper towels to help the batter stick and prevent oil splatter.
2. Make the Batter
- In a large mixing bowl, whisk together flour, baking powder, garlic powder, paprika, and salt. Add beaten egg and cold club soda (or beer) and whisk until smooth. The batter should be thick enough to coat the curds without dripping excessively.
3. Heat the Oil
- Pour oil into a deep fryer or heavy-bottomed pot to a depth of 2–3 inches. Heat to 375°F (190°C), checking with a thermometer for accuracy.
4. Coat the Curds
- Dip each cheese curd into the batter, coating completely. Shake off any excess batter before frying.
5. Fry the Curds
- Carefully place the battered curds into the hot oil in small batches. Fry for 1–2 minutes until golden brown and crispy, turning as needed for even cooking.
6. Drain and Serve
- Remove the curds with a slotted spoon and drain on a paper towel-lined plate. Serve immediately with your favorite dipping sauce.
Safety Reminder
Safety Reminder: Always handle hot oil with care—keep a lid nearby in case of flare-ups, and never pour water on hot oil.
Note
For authentic Culver’s-style flavor, use Wisconsin cheddar cheese curds and fry in small batches to keep the oil hot and the coating crispy. Serve immediately for the signature gooey texture—once cooled, curds lose their molten center. Adding beer to the batter creates a light, airy crispness.
Safety Reminder: Always handle hot oil with care—keep a lid nearby in case of flare-ups, and never pour water on hot oil.
