Creamy, crunchy, and oh so wonderful!
These cheese curds are a perfect snack or appetizer.
Serve them hot with your favorite marinara sauce… or try them with any other sauce or dip (like ranch or honey mustard) that you love.
Baked Wisconsin Cheese Curds
- 10 oz cheese curds
- 1 cup flour
- 4 eggs beaten
- 2 tbsp milk
- 2 cups seasoned bread crumbs (we recommend Italian seasoned panko style)
- 1 tsp salt
- 1 tsp ground pepper
- olive oil flavored cooking spray
- In three trays set up a breading station, the first with flour (seasoned with salt and pepper), the second with eggs and milk (well beaten and seasoned with salt and pepper), and the third with bread crumbs (I use 1 box Progresso Italian seasoned panko bread crumbs).
- Working with a dry hand and a wet hand, move the curds through the three stations, flour first, egg wash second, bread crumbs third, back to egg wash and finally through the bread crumbs. This will double bread the cheese. The goal is to completely cover the cheese with the breading, and it does get messy.
- Place breaded cheese on a wax paper lined cookie sheet.
- After all cheese is breaded, place the cookie sheet in the freezer until the curds set up. I like to freeze for a minimum of four hours. After they have set up you can store in a freezer storage bag.
- When ready to cook, preheat oven to 400°F degrees.
- Spray each cheese curd with cooking spray and place on a parchment paper lined cookie sheet.
- Cook for 15-20 minutes until brown and maybe one or two start to leak.
- Serve hot with marinara sauce.