Gluten-Free Cheese Curds - Culver's Copycat - Air Fried or Deep Fried

Homemade gluten-free cheese curds are chunks of cheese battered and fried until golden and crunchy, just like Culver's! This easy to make appetizer can be deep fried or air fried. A fun Super Bowl appetizer or for anytime the greasy food craving hits!

Jump to:

• Why You'll Love This Recipe
• What are Cheese Curds?
• Ingredients
• The Method
• How to Make Cheese Curds
• Deep Fry vs. Air Fry
• Storage
• Top Tips
• More Gluten-Free Appetizers
• Stay In Touch!
• Recipe
• Comments and Ratings

Why You'll Love This Recipe

I've yet to meet anyone who doesn't love these fried gluten-free cheese curds! Hunks of gooey cheese coated in a crunchy seasoned batter?! Sign me up!

Whether you want a fun appetizer to serve at your next Super Bowl party or you're just craving some greasy food, this recipe is sure to hit the spot!

They are pretty easy to make and can even be frozen to cook later! You can deep fry them or pop them in the air fryer to avoid using all the oil.

Serve them with your favorite dipping sauces, like gluten-free ranch or gluten-free marinara!

If you're looking for more easy appetizers, be sure to check out gluten-free cheez-its, easy pretzel bites, and this 5-minute French onion dip! These gluten-free chicken wings also use the air fryer and are absolutely perfect!

What are Cheese Curds?

While cheese curds are found in many places, the version we're making today tends to be synonymous with the midwest, especially Wisconsin and Minnesota. While you may be familiar with fried mozzarella sticks, fried cheese curds are not made from mozzarella cheese. The type of cheese is actually pre-cheddar cheese! Let me explain...

Cheese curds are bits of fresh cheese that are part of the cheese making process. During this process, milk is curdled, which separates the whey from the curds. The curds are then either packaged and sold as cheese curds or the curds continue on in the process to be molded and aged into the cheddar cheese that you would buy at the grocery store. The only difference between white and orange cheese curds is the addition of annatto which is what gives cheddar cheese its orange color.

Cheese curds themselves are naturally gluten-free. They can be eaten plain and are often referred to as squeaky cheese, which is a sign of freshness! In Canada, you'll often see cheese curds in poutine.

In the midwest, you'll see cheese curds battered, fried, and served as an appetizer. Typically they are coated with breadcrumbs or a wet batter like these cheese curds. My recipe is meant to be a copycat of Culver's cheese curds, which is kind of a cross between the two.

Ingredients

Not many ingredients are needed for this recipe, many of which you probably already have on hand! So grab yourself some curds and make them anytime the craving hits!

• Cheese curds: Fresh cheese curds can be found at the grocery store, online, or even in a castle.
• Gluten-free breadcrumbs: I used 4C gluten-free plain breadcrumbs. Any plain gluten-free breadcrumbs or panko should work fine in this recipe.
• Gluten-free flour: I tested this recipe with King Arthur Measure for Measure and Namaste Perfect Blend. Pretty much any 1:1 flour blend should work in this recipe. I might avoid Cup4Cup though as it tends to get pretty gloopy when combined with milk, which will be tricky to work with.
• Cornmeal: Adds a nice crunch to the batter.
• Parmesan cheese, Italian seasoning, garlic powder, and onion powder: add a ton of great flavor!

The Method

Making these cheese curds just like Culver's involves a three-step process of a pre-dust with flour, dipping in a batter, and then coating in breadcrumbs. It's quite simple, but it is the secret to making cheese curds with that thick layer of breading that doesn't ooze out all of the cheese while they cook!

Sometimes, like with my gluten-free chicken tenders, you'll see a breading process of flour, egg, and breadcrumbs, which also works, but trust me, this method makes a next level cheese curd!

How to Make Cheese Curds

1. First, prep the pre-dust, batter, and breadcrumbs. Each is seasoned to perfection!
2. Toss the cheese curds in the flour (pre-dust).
3. Dip the flour coated cheese curds in the batter. Make sure the cheese curds are evenly coated and there is no flour or cheese showing.
4. Roll the batter dipped cheeseacurds in the breadcrumb mixture.
5. The cheese curd should be evenly coated without any bits of cheese showing. If there is cheese showing through, gently dip that part back into the batter and breadcrumbs.
6. Let the cheese curds rest for 30 minutes to allow the coating to adhere. You can also freeze the cheese curds at this stage.
7. Fry the cheese curds in batches, either in a deep fryer or air fryer, until golden and the cheese is melty. This only takes a few minutes.
8. Remove the cheese curds and allow to cool slightly before taking a bite! Continue to fry as many cheese curds as needed! Serve with your favorite dipping sauces.

Deep Fry vs. Air Fry

This recipe works wonderfully with either method of frying, deep fried or air fried! WIth each method the curds cook in about the same amount of time. They also get equally as crunchy!

Using the air fryer is a healthier option because it doesn't require any oil to get the crunchy exterior. You can also cook from frozen using either method.

The desired oil temperature for deep frying is around 375°F. The desired temperature for the air fryer is 400°F.

The cheese curds cook in about 3-4 minutes for deep fried and 5-7 minutes for air fried.

Storage

• Cheese curds can be made up to one day in advance and refrigerated.
• Cheese curds can also be frozen for up to 3 months after the breading process. Cook directly from frozen, adding a minute or two to the cook time.
• Leftover cheese curds can be stored in the refrigerator for several days. They can be reheated in the air fryer or popped back into the deep fryer.

Top Tips

• Any bits of cheese showing after the curds are breaded, are an opportunity for cheese to ooze out when cooking. If you have exposed cheese, dip that part back into the batter and breadcrumbs.
• Keep an eye on them while they cook. They will tend to ooze cheese if you cook them for too long. Pull them out when they are nice and golden brown and before cheese starts to ooze out too much.
• If you have a hard to clean air fryer, you may wish to line the basket with a piece of foil before cooking in case some cheese oozes out.

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