Cornflake crusted cheese curds are a twist on a favorite Midwestern snack that anyone can make ~ cornflakes are the secret to my extra delicious crispy crust.
cornflake crusted cheese curds for the win!
Cheese curd testing day was a fun one, let me tell you! And while I had a few mishaps along the way, I think I’ve found the ultimate recipe for perfectly crispy-on-the-outside, gooey-delicious-on-the-inside fried cheese curds. And yes, it involves cornflakes ~ you’re welcome!
This unabashedly all American cheese curd recipe is so good ~ you have to try it next time you’ve got friends over (no one should cheese curd alone, it’s dangerous ~ you could wind up eating the whole batch.)
what are cheese curds?
I don’t blame you if you don’t have a clue, that was me before we moved to Wisconsin. Let me enlighten you…
Cheddar cheese curds are a Midwest/Canadian ‘thing‘. The’re little irregular chunks (curds) of fresh cheese that haven’t been pressed, or aged, like most cheese sold commercially. As a result the curds are quite perishable, which is why you don’t see them sold everywhere.
Cheese curds can be eaten as is (if they’re fresh they give a characteristic ‘squeak’ against your teeth when you bite into them,) but we love them most when they’re fried, it’s the only way to go, if you ask me. Mine get triple dipped into flour, egg, and crushed cornflakes so that when they hit the hot oil all that gooey molten cheese stays inside the crispy crust.
how to make fried cheese curds
- Toss your curds in flour.
- Dip the curds in beaten egg, making sure to get all the dry parts wet.
- Toss in crumbs, making sure to get them completely coated.
- Fry in hot (330F-350F) vegetable oil for just about 30-45 seconds until golden.
- Drain on paper towels.
- Serve asap with your favorite dipping sauce.
the cornflake crust
The cornflake crust is the star of this show, it’s what takes an everyday fried cheese to a new level of deliciousness. What I love about the cornflake crust on these cheese curds is that it adds an extra dimension of flavor along with the standard crumb crust crunch. There’s never any need to settle for plain bread crumbs when you can take it up a notch like this. Have you tried my Doritos Crusted Fish? You could do these cheese curds that way, too 😉
where to find cornflake crumbs?
Kellog’s makes them, and you can find them in the baking aisle in many grocery stores and big box stores. You can find them on Amazon but they may be a bit more expensive.
how to make your own cornflake crumbs
If you can’t find readymade cornflake crumbs you can make them from plain cornflakes cereal. Process the cornflakes in a food processor, or you can put them in a baggie and use a rolling pin to crush them. Make sure you crush them to a fine, even texture. Store any extra in an airtight container or zip lock baggie in your pantry.
cheese curd faqs
If you can’t locate any cheese curds, you can use mozzarella, that is closest in texture and flavor. You could also use 1-inch chunks of cheddar cheese, either white or yellow.
No, for cheese curds it’s important to get them coated really well so the melting cheese doesn’t escape while frying. The flour helps the egg stick, which in turn helps the cornflakes stick. Don’t skip any of the steps.
Yes, any food that has a dry coating can be fried in the air fryer. Wisconsincheese.com suggests that you: “Lightly spritz curds with cooking spray just before placing into air fryer basket. Arrange curds in a single layer in the basket. Refrigerate remaining curds until frying.
Set timer for 5-7 minutes. Fry curds, removing basket at 3 minutes; flip curds. Cook 2-4 minutes longer or until light brown, crispy and the curds begin to melt. Repeat step with remaining curds, starting with a light spritz of cooking spray.“
They’re really best right from the fryer, but if necessary curds can be reheated in a low (300F) oven until warm. I know it’s tempting to microwave them, but you’ll lose that ‘crunch’.
more cozy bar-style snacks
Bar food is comfort food, and these appetizers are perfect for sharing with friends for cocktail hour and game day noshing.
- Beer Battered Fried Mushrooms
- Fried Olives
- Mushroom Bruschetta with Gruyere
- How to Make the Best Bourbon Meatballs Ever!
- Smoked Trout Dip
- Sweet Vidalia Onion Dip
- Sweet and Spicy Bar Mix
- Fried Rosemary Mozzarella Balls
Cornflake Crusted Cheese Curds
- deep fryer or pot for frying This is the compact deep fryer I use
- 1 lb cheese curds
- 1 cup flour
- 1/2 tsp coarse salt
- 2 eggs
- 2 cups cornflake crumbs
- vegetable oil for frying
jalapeño aioli, optional
- 3/4 cup mayonnaise
- 1 jalapeño pepper, stem removed, cut into several pieces (use a half pepper for less heat.)
- salt to taste
- squeeze of lemon juice, to taste
- Tear any large cheese curds into smaller pieces so most of them are more or less the same size. This will help them cook evenly.
- Set out three bowls for your dipping station. In the first bowl whisk together the flour and salt.
- In the second bowl add the eggs, and whisk well to break them up.
- In the third bowl put the cornflake crumbs. Note: I like to use half the crumbs first, and refresh with a new bowl halfway through.
- Heat your oil in a deep fryer or on the stove to 340F. If you are doing this in a pot you will want 2-3 inches depth, at least.
- Working in batches, toss the curds in the flour to coat completely. Tap off any excess.
- Dip the curds into the eggs, and toss to coat completely. Let excess egg drip off.
- Toss the curds in the cornflake crumbs, and again, coat completely. Note: you want a good solid coating on your curds so they will hold up in the hot oil without any cheese oozing out.
- Fry the curds (in batches so as not to crowd the pan or cool the oil down) in the oil just until golden. If your oil is at proper temperature, this will only take about 30-45 seconds or so. I like to jiggle the fry basket, or stir the curds if you're frying in a pan, once or twice to prevent them sticking together.
- Drain curds on paper towels. Note: you can keep the curds warm on a parchment lined baking sheet in a 200F oven while you finish frying the rest of the curds.
- Serve asap with dipping sauce of your choice.
to make the jalapeño aioli
- Blend the mayo with the jalapeño in a small food processor until smooth. Add salt and lemon juice to taste. Chill until needed.