Name: Tempura Fried Cheese Curds With Sriracha Mayo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 15 Servings
Cuisine: American
Ingredients: 1 lb cheese curds; 1 cup cake flour; 1 cup club soda; 0.5 tsp Kosher salt; 1 qt vegetable oil; 0.5 cup mayonnaise; 2 tablespoons Sriracha; 1 clove garlic

Tempura Fried Cheese Curds With Sriracha Mayo

Tempura Fried Cheese Curds With Sriracha Mayo cover

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Tempura Fried Cheese Curds With Sriracha Mayo

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Ingredients

Warning0 allergens identified

Tempura Fried Cheese Curds With Sriracha Mayo

Sriracha Mayo

½ cup mayonnaise

2 tablespoons Sriracha(more or less, to taste)

1 clove garlicfinely minced

Instructions

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Sriracha Mayo

In a small bowl, whisk together the mayo, Sriracha, and garlic until smooth. Cover and refrigerate until you're ready to serve.

Batter & Frying

In a heavy-bottomed pot, heat the vegetable oil over medium heat until it reaches 375°F. Preheat the oven to the lowest setting (usually 150-170°F). Stack a wire rack on top of a sheet pan and place in the oven for later.

While the oil is heating, make the batter. In a medium bowl, combine the sifted cake flour, cold club soda, and Kosher salt. Whisk the mixture, just until the batter forms. Do not over-mix! A few lumps are ok.

When the oil is heated, you can start the frying process. Working with about six cheese curds at a time, dip the curds into the batter with chopsticks or the tines of a fork. Coat, and then let some batter drip off. From the side of the pot, drop the curds in the hot oil, frying them until they're puffy, crisp, and light golden-brown, about 30-60 seconds. Do not overcook, or the cheese will leak out.

Place the fried curds on the wire rack in the oven to keep them warm while you're frying the rest. Serve the cheese curds immediately with the Sriracha mayo.

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Nutrition

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Tips & Tricks (5)

Club Soda Timing for Maximum Crispness 🥤
Add club soda to your tempura batter immediately before frying—the carbonation creates air pockets that expand in hot oil, resulting in an exceptionally light and crispy exterior.
Double-Freeze Technique for Cheese Containment ❄️
Freeze cheese curds for 1-2 hours, then dip in batter and freeze again for 15-20 minutes before frying to create a protective seal that prevents cheese leakage while achieving a molten center.
Oil Temperature Precision for Perfect Texture 🌡️
Maintain oil at exactly 350-360°F—use a deep-fry thermometer to monitor this closely, as temperatures below 340°F create greasy curds while above 370°F burns the batter before the cheese melts.
Emulsify Mayo with Minced Garlic First 🧄
Whisk minced garlic into mayo before adding Sriracha to create a stable emulsion that prevents the sauce from breaking and ensures even distribution of flavors throughout.
One-Handed Frying Technique for Batch Efficiency 👐
Use one hand with chopsticks to gently place curds in oil and a slotted spoon in the other to turn them halfway through—this prevents overcrowding, ensures even cooking, and allows you to maintain consistent batch timing.