We freeze squeaky cheese curds before breading and frying them to create this cheesy hors d’oeuvre. Pass them around your next party with some toothpicks and our Marinara Dipping Sauce.

Yield: Makes 4 cups.



  • 1 pkg (240 g) cheese curds
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup fine dry bread crumbs
  • 1 tsp cayenne pepper
  • 1/2 tsp paprika
  • Canola oil*
  • Salt*
  • Marinara Dipping Sauce*


  1. Place cheese curds in freezer for 1 hour. This will help keep the cheese curds from melting out of coating when fried.
  2. Combine flour and 1/2 tsp salt in a pie plate. Whisk egg in a second pie plate. Combine bread crumbs, cayenne pepper and paprika in a third pie plate.
  3. Heat 1 3/4 inches oil to 350°F in a large saucepan over medium-high heat.
  4. Meanwhile, remove cheese curds from freezer. Working with a few curds at a time, dredge curds in flour mixture, shaking off excess. Dip curds in egg, turning to coat all sides. Place curds in bread crumb mixture, pressing lightly so that crumbs adhere; turn to coat all sides.
  5. Working in batches, carefully place cheese curds in oil and fry until coating is golden brown, about 1 - 2 minutes. Remove cheese curds with a slotted spoon and drain cheese curds on paper towels. Sprinkle lightly with additional salt. Serve immediately with Marinara Dipping Sauce.
Nutritional analysis per 1/4 cup:

108 calories, 7 g fat, 5.2 g protein, 6.2 g carbohydrate, 0.3 g fibre, 200 mg sodium

*Ingredient not included in nutritional analysis.


Cheese curds are made by coagulating milk with either an acid or rennin (a curdling enzyme). The liquid, called whey, is drained off, leaving behind the soft solids known as curds.


We used Bothwell SqueaK’rs 100% Real Cheddar Cheese Curd Snack for the cheese curds. Look for cheese curds in the refrigerator case in the deli section of grocery stores.



  • ​2 tbsp extra-virgin olive oil
  • 1 cup chopped onion
  • 3 cloves garlic, finely chopped
  • 1 tsp red pepper flakes
  • 1/4 cup dry white wine
  • 1 can (28 oz/796 mL) whole tomatoes
  • 1/2 tsp salt
  • 1 bay leaf*

Yield: Makes about 2 1/3 cups.


  1. Heat oil in a large saucepan over medium heat. Add onion and sauté for 5 minutes. Add garlic and red pepper flakes; sauté for 1 minute.
  2. Add wine and cook, stirring, until wine is almost evaporated. Add tomatoes, salt and bay leaf; stir to combine. Bring to a boil.
  3. Reduce heat and simmer, uncovered, stirring occasionally, for 30 minutes. Remove from heat; remove and discard bay leaf.
  4. Using a hand blender, purée mixture until smooth. May be frozen.
Nutritional analysis per 1 tbsp serving:

13 calories, 0.8 g fat, 0.2 g protein, 1.4 g carbohydrate, 0.3 g fibre, 61 mg sodium