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!
💌 Want to Save This?
Enter your email and we will send you a direct link to this post!
Unsubsribe at any time.
Jump to:
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
- First, prep the pre-dust, batter, and breadcrumbs. Each is seasoned to perfection!
- Toss the cheese curds in the flour (pre-dust).
- 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.
- Roll the batter dipped cheeseacurds in the breadcrumb mixture.
- 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.
- Let the cheese curds rest for 30 minutes to allow the coating to adhere. You can also freeze the cheese curds at this stage.
- 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.
- 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.
More Gluten-Free Appetizers
Recipe
Gluten-Free Cheese Curds - Culver's Copycat
Ingredients
- 1 pound cheese curds, white or orange
- oil, for frying
Pre-dust
- ¼ cup gluten-free flour blend
Batter
- ½ cup gluten-free flour blend
- ¼ cup cornmeal
- ½ teaspoon baking powder
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup milk
Breading
- 2 cups gluten-free plain breadcrumbs
- ½ cup grated parmesan cheese
- ½ teaspoon italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
Prepare the Pre-dust, Batter, and Breadcrumbs
- Gather three bowls. Add ¼ cup gluten-free flour to one.
- In the second bowl, whisk together the gluten-free flour, cornmeal, baking powder, Italian seasoning, garlic powder, onion powder, salt and pepper for the batter. Then whisk in the milk.
- In the third bowl, stir together the gluten-free breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, and onion powder.
Make the Cheese Curds
- Toss the cheese curds in the plain flour.
- Then dip one by one in the batter. Ensure the entire curd is coated in batter.
- Roll the battered curd in the breadcrumbs.
- Dip any parts that have visible cheese showing again in the batter and then the breadcrumbs. Set aside on a cookie sheet.
- Continue until all breadcrumbs are coated. Let the curds rest for 30 minutes to allow the batter to set. Freeze at this stage or continue on to frying.
Frying
- Heat oil in a deep fryer to 375°F or set an air fryer to 400°F.
- Deep fry in batches for 3-4 minutes or air fry in a single layer for 5-7 minutes, flipping once, just until golden brown and before cheese starts to ooze out.
- Serve immediately with your favorite dipping sauces.
Notes
- Cheese curds can be frozen after breading. No need to thaw before cooking.
- Store leftover cheese curds in the refrigerator. Reheat in air fryer.
- 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.
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
Cindy says
These are amazing! Our 12 year old granddaughter was just diagnosed with celiac disease. One big disappointment was that their family couldn't have Culver's cheese curds as was their tradition. She loves these! Some of our family rated them better than Culver's. I omitted the Italian seasoning, but otherwise followed recipe as written. The first time I fried them. Succeeding batches I have frozen, then pulled out and air-fried them. Thanks so much for figuring this out!
Katie Olesen says
I am so glad the cheese curds lived up to your granddaughter's expectations! I am sure she was so happy you took the time to make them for her!
Kathy says
I didn’t know that about cheese curds. Will have to try these!