Ingredients:

  • 1 lb fresh white cheddar cheese curds
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1 large egg
  • 3/4 cup cold milk
  • 3 cups neutral oil

Instructions:

  1. Place cheese curds on a baking sheet in a single layer and freeze for 30 minutes until ice-cold to the touch.
  2. In one bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, and cayenne pepper. In a second bowl, whisk the egg and cold milk.
  3. Toss the chilled cheese curds in the flour mixture until lightly coated.
  4. Immediately dip the floured curds into the wet batter, ensuring they are completely covered.
  5. Heat neutral oil in a deep-sided skillet or deep fryer to 375°F (190°C).
  6. Fry curds in small batches for 60–90 seconds until they reach a deep mahogany color.
  7. Remove immediately and place on a wire cooling rack to maintain crispness.