These Copycat Culver’s Cheese Curds Will Have You Skipping the Drive-Thru
These copycat Culver’s cheese curds deliver the crispy, golden-brown crunch and gooey Cheddar cheese center that made the original famous. Even better, you can bread and freeze them ahead of time, then fry them straight from the freezer whenever company stops by.
Ingredients
Method
- Line a 10×15-inch rimmed baking sheet with parchment paper.
- Stir flour, garlic powder, pepper, and salt together in a shallow bowl. Coat each cheese curd in flour mixture. Place on the prepared baking sheet and freeze for 30 minutes.
- Whisk together eggs and milk in a shallow bowl until well combined. Place breadcrumbs in a separate shallow bowl.
- Dip each frozen cheese curd in egg mixture, then roll in breadcrumbs to fully coat. Repeat dipping cheese curds a second time in the egg mixture then in the breadcrumb mixture. Place back on the prepared baking sheet. Freeze for at least 4 hours or overnight. If not cooking right away, transfer to a freezer bag, label, and freeze up to 3 months.
- Heat 1 1/2 inches of oil in a deep fryer or 3-quart saucepan to 375 degrees F (190 degrees C).
- Fry cheese curds in small batches until golden brown and crisp, 1 to 2 minutes (if you start to see some cheese oozing out, they are done). Transfer to a paper towel–lined plate to drain and serve immediately with ranch dressing. Recipe developed by Barrett Heald
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