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An overhead view of a bowl of gluten-free cheese curds that have been deep fried with a small ramekin of ranch dressing and another ramekin of marinara sauce on the side.
5 from 1 vote

Gluten-Free Cheese Curds

Make the most delicious fried cheese curds with this easy-to-follow gluten-free cheese curds recipe. This recipe has all of the delicious taste of traditional fried cheese curds without any of the gluten! A light and airy gluten-free batter made from gluten-free flour and club soda makes these fried cheese curds so crispy and cheesy!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients

  • 16 oz white cheddar cheese curds - 453g
  • 1 cup club soda - 8 oz
  • 1 cup gluten-free flour blend - 144g
  • 2 teaspoons baking powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 cup cornstarch - 32g
  • 2 quarts canola oil or peanut oil - or other neutral-tasting oil with a high smoke point

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • In a large, heavy bottom pot (such as a dutch oven), pour in the canola oil. Attach a deep fry thermometer to the side of the pot so that the tip is sticking in the oil.
  • Place heat on medium and let it reach 365F.
  • Meanwhile, in a large bowl, whisk together the gluten-free flour blend, baking powder, paprika, salt and garlic powder.
  • Pour in the club soda and stir until a smooth batter forms and no more lumps remain. Set aside.
  • Coat the cheese curds in the cornstarch and tap off any excess. This will help them adhere to the gluten-free batter.
  • Dip 6-8 cheese curds in the batter at a time. Remove with a mesh sieve or slotted spoon and tap off any excess batter.
  • Once the oil has reached a temperature of 365F, carefully add the cheese curds into the hot oil in batches.
  • Fry for 1-2 minutes, until they are golden brown.
  • Remove with a mesh spatula and place on a paper towel to remove the excess oil. Repeat with the remaining cheese curds.
  • Serve immediately with ranch or marinara sauce.

Notes

  • Nutritional information is only meant to be used as a guide. I assumed 10% oil absorption for the nutritional calculation which can vary. 
  • I used canola oil for this recipe. You can use other oils, but be sure that they are neutral-flavored with a high smoke point. Other options include peanut oil, corn oil, and grapeseed oil. 
  • Use a heavy-bottomed pot, such as a dutch oven, that has high sides. The oil will bubble up a bit. I used 2 quarts of oil, which was about 3 inches deep in my dutch oven. 
  • Be sure that the oil temperature stays at 365F. If you find that’s not quite hot enough for your cheese curds to cook in 1-2 minutes, you can increase the temperature up to 375F, but I’ve found that 365F is perfect for this recipe. 
  • Be sure that you’ve completely covered the cheese curds with the batter, so that none of the cheese curds is showing before dropping in the oil. Otherwise, some of the cheese may leak out into the oil. 
  • CAUTION: The oil will be very hot! Use a spider spatula or wood tongs or chopsticks to place the cheese curds in the oil and remove them from the oil after frying to minimize any splashing of hot oil. 

Nutrition

Calories: 674kcal | Carbohydrates: 31g | Protein: 32g | Fat: 48g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 121mg | Sodium: 1035mg | Potassium: 219mg | Fiber: 3g | Sugar: 1g | Vitamin A: 246IU | Vitamin C: 0.01mg | Calcium: 921mg | Iron: 1mg
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