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.
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.