Tempura Fried Cheese Curds with Sriracha Mayo
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These golden-brown tempura fried cheese curds are surprisingly simple to make at home! Deep fried in tempura batter, they’re light, melty, and perfect with a side of spicy, garlicky Sriracha mayo. Learn how to make this delicious snack for game day, a party appetizer, or happy hour at home.
When it comes to sports, I 10/10 only care about the food. As my friend group’s annual Super Bowl party host, half of the fun for me is drinking beer and eating silly amounts of loaded BBQ chicken nachos, cheesy loaded waffle fries, and spicy ranch snack mix. The husband, on the other hand, has feelings about football. I have never known so much about football players’ personal lives until now.
After recently acquiring a big bag of cheese curds that my dad bought me in Oregon, my initial reaction was “wtf do I do with these?” So I took it to an Instagram poll, and luckily, an old study abroad friend was like, “duh, batter them, deep fry them and dip the bitches in Sriracha mayo”.*
*not an actual quote
Of course, you don’t have to tell me to fry cheese twice. I love a good cheese curd situation! But, in this recipe, I wanted a lighter batter that didn’t require any breading. So I turned to the tempura method I originally learned when I was a student in culinary school and voilà. The ultimate Super Bowl snack!
- These cheese curds are surprisingly easy. I promise!
- We’re using a light tempura batter. No eggs, buttermilk, or breading required.
- They’re a huge crowd-pleaser. Fried cheese is always a good idea.
- You can make them in advance! More on this later.
Key tempura ingredients
The two key ingredients you need for tempura are cake flour and club soda. The cake flour has less gluten which keeps the batter nice and light. And the club soda has bubbles which give the breading a light and airy texture. For a beer batter, use very cold, light beer!
Of course, you’ll also need cheese curds. You can find them in the fancy cheese aisle of most local grocery stores. Or, look for them at artisan cheese shops or well-stocked stores like Sprouts or Whole Foods.
Other ingredients you’ll need are mayonnaise, Sriracha, neutral frying oil (like canola or vegetable), Morton’s Kosher salt, and a clove of garlic. You can also use other hot chili paste if you like!
Don’t want to buy cake flour? All good, you can make your own. Just measure out 1 cup of all-purpose flour and remove 2 Tablespoons. Then, add 2 Tablespoons of cornstarch to the flour, and sift to remove any lumps. Easy peasy!
How to make this recipe
In this recipe, we’re frying the cheese curds on the stove without a deep fryer. (Hooray!) Since we’re making them in a pot, it’s much easier to make these fried curds at home! You can also find a step-by-step video in the recipe card.
Sriracha mayo
- Add the mayo, Sriracha, and garlic to a small bowl.
- Next, stir the sauce until it’s combined. Cover and refrigerate until you’re ready to serve.
Tempura batter
- First, add the cake flour, club soda, and Kosher salt to a medium bowl.
- Whisk the mixture just until the batter comes together. Don’t over-mix, or you’ll pop the bubbles, which makes the batter airy!
- Then, heat the oil to 375°F. Once the oil is heated, dip the cheese curds into the batter, working about 6 at a time.
- Fry the cheese curds just until the outside is crisp, about 30 seconds. Keep the cheese curds hot in a warm oven.
- Lastly, serve the cheese curds with the Sriracho mayo. Enjoy!
Don’t over-fry the curds. You should fry the cheese curds just until the batter is crisp, puffy, and light golden-brown. This will only take about 30-60 seconds. If the cheese is melting out, you’re cooking them too long!
Curds melting?
Cheese curds are, after all, cheese so they can melt if they are not cooked the right way. To keep the cheese from melting out, keep an even temperature. 375°F is perfect for this recipe. I recommend using a candy thermometer to monitor the temp! Then, make sure you’re not over-frying them or the cheese will leak out.
I always freeze the cheese curds before battering. Frying frozen cheese curds will give the batter time to set without the cheese getting too melty. I like to freeze them overnight, but 1-2 hours will do.
Make-ahead & how to store
If you want to make these curds in advance, it’s super easy. Just fry the curds, freeze them, and re-heat them when you’re ready to serve! To freeze the curds, place them in a single layer on a sheet pan and freeze for 1-2 hours, until firm. Then, layer the frozen curds in an airtight container or freezer bag and freeze for up to 3 months.
You can also refrigerate the leftovers. Place the cheese curds in an airtight container and refrigerate for up to 3 days.
Reheating cheese curds
The cheese curds can be reheated from the fridge or freezer. To reheat, stack a wire rack on a sheet pan and place the curds in a single layer on the wire rack (this will allow excess oil to drip through). Bake at 400°F for 5-6 minutes for refrigerated curds, or 7-10 minutes for frozen curds, until the outside is golden brown and the center is melty. Flip the curds halfway through to ensure they cook evenly.
Tips for recipe success
- Use cheese curds that are at least 1/2-1” long. If the curds are too small, they will not fry evenly. The small curds are perfect for snacking on their own!
- The oil will splatter when you drop the curds in. To prevent it from burning you, I would drop the curds in with the tines of a fork or chopsticks. Drop them in near the side of the pot, so the oil splatters against the pot.
- To keep the cheese curds hot while you’re frying, place them in a warm oven at the lowest setting (mine is 170°F). I set the fried curds on a wire rack stacked on a sheet pan, so extra oil can drip through.
- Cheese curds are best when they’re fresh, and I recommend eating them right away. But don’t worry, you can store leftovers if necessary (see tips above!).
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Tempura Fried Cheese Curds with Sriracha Mayo
Ingredients
Tempura Fried Cheese Curds
- 1 pound cheese curds, frozen
- 1 cup cake flour, sifted
- 1 cup club soda, very cold
- 1/2 teaspoon Kosher salt
- 1 quart vegetable oil
Sriracha Mayo
- 1/2 cup mayonnaise
- 2 Tablespoons Sriracha (more or less, to taste)
- 1 garlic clove, finely minced
Instructions
Sriracha Mayo
- In a small bowl, whisk together the mayo, Sriracha, and garlic until smooth. Cover and refrigerate until you're ready to serve.
Batter & Frying
- In a heavy-bottomed pot, heat the vegetable oil over medium heat until it reaches 375°F. Preheat the oven to the lowest setting (usually 150-170°F). Stack a wire rack on top of a sheet pan and place in the oven for later.
- While the oil is heating, make the batter. In a medium bowl, combine the sifted cake flour, cold club soda, and Kosher salt. Whisk the mixture, just until the batter forms. Do not over-mix! A few lumps are ok.
- When the oil is heated, you can start the frying process. Working with about six cheese curds at a time, dip the curds into the batter with chopsticks or the tines of a fork. Coat, and then let some batter drip off. From the side of the pot, drop the curds in the hot oil, frying them until they're puffy, crisp, and light golden-brown, about 30-60 seconds. Do not overcook, or the cheese will leak out.
- Place the fried curds on the wire rack in the oven to keep them warm while you're frying the rest. Serve the cheese curds immediately with the Sriracha mayo.
Notes
Originally posted on October 14, 2018.
I tried this recipe and while some of them turned out great, I had a few where the cheese all spilled out of the batter! Any suggestions to keep that from happening?
Hi Francisco, sorry to hear that! Some of mine did that too until I got the hang of frying. However, to prevent this, you could always dip the cheese curds in the batter, coat them in a layer of flour, and then dip them back in the batter. The double-batter will create a thicker coat that should keep the cheese from seeping out! They might just take a little longer to fry 🙂 Good luck!