For best results, use fresh cheese curds that are cold from the refrigerator. This will help prevent them from melting too quickly in the hot oil. If you don't have grapeseed oil, you can substitute with another high-heat oil like canola or vegetable oil. Don't overcrowd the fryer or pan. Frying in batches ensures the oil temperature remains consistent and the curds cook evenly. Feel free to experiment with different herbs and spices in the batter. Onion powder, paprika, or Italian seasoning would also be delicious additions.
Dedrick Dooley
Jun 15, 2025The gluten-free batter was perfect. Crispy and not at all gummy. Will definitely make again!
Rita Hudson
May 28, 2025These were so easy to make, and they tasted amazing! My family loved them.
Cassandra Stamm
May 25, 2025Be careful not to overcook them. I did that the first time, and the cheese oozed out.
Tania Kovacek
May 23, 2025I added a pinch of cayenne pepper to the batter for a little kick, and it was fantastic!