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Fried Buffalo Cheese Curd Salad With Blue Cheese Dressing

07/16/2025
Cheese
Total time: 60 min
Prep time: 50 min
Cook time: 10 min
Servings: 6
Fried cheese curds with Buffalo sauce and blue cheese dressing
Cheese Cream

If you are looking for recipes with cheese curds, this buffalo fried cheese curd salad is a bold and satisfying choice. Crispy on the outside and gooey inside, the cheese curds are tossed in hot sauce for a spicy kick, then served over a bed of fresh romaine, tomatoes, carrots, and celery.

A creamy blue cheese dressing made with mayonnaise, sour cream, lemon juice, and crumbled blue cheese ties everything together. The contrast of warm, crunchy curds with crisp vegetables and cool dressing makes this salad feel hearty and indulgent while still being fresh and colorful.

It is a fun, flavorful way to turn cheese curds into the star of your next meal.

2 people made this

Ingredients:

For Dressing

  • 1 Cup Mayonnaise
  • 1/2 Cup Sour Cream , fat level of choice
  • 1 Tablespoon Lemon , freshly squeezed
  • 1 Tablespoon White Wine Vinegar
  • 1/2 Teaspoon Garlic Powder
  • 4 Ounces Blue Cheese , finely crumbled
See preparation

For The Buffalo Cheese Curds

  • Vegetable Oil
  • 1-1/2 Cups Dry Panko Bread Crumbs
  • 1/2 Cup All Purpose Flour
  • 3 Egg , beaten
  • 10-12 Ounce Cheese Curds
  • 1/4 Ounce Red Hot Sauce
See preparation

For Veggies

  • 12 Cups Romaine Lettuce Hearts
  • 1 Cup Grape Tomato , cut lengthwise in half
  • 1/2 Cup Carrot , shredded
  • 1/2 Cup Celery , thinly sliced
  • Salt
  • Black Pepper

Directions:

  1. Whisk all dressing ingredients except blue cheese in a medium bowl until well mixed. Fold in cheese. Cover and refrigerate. Leftover dressing will keep in refrigerator up to a week.
  2. To fry cheese curds, pour oil into a large sauce pot to a depth of 2 inches. Heat over medium-high heat to 350°F.
  3. Place breadcrumbs, flour and eggs in three separate shallow dishes.
  4. Working in batches, toss cheese curds in flour until well coated. Using your fingers or a fork, remove the curds, shaking off excess flour. Place curds in egg and turn to coat well. Using the fork, lift curds from egg and place in breadcrumbs. Turn to coat well. Place in freezer 30 minutes to 1 hour.
  5. Working in batches, fry curds until golden, stirring gently to keep curds from sticking together, 45 seconds to 1 minute. Remove curds from oil with a slotted spoon. Place on a wire rack set over a baking sheet to drain; let cool 1 minute. Place curds in a bowl; drizzle with wing sauce and toss to coat.
  6. Place lettuce, tomatoes, carrots and celery in a large bowl. Season with salt and pepper. Toss with dressing. Divide salad evenly among plates. Garnish with cheese curds.  

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