Set up a breading station with three shallow dishes – one for the flour, one for the beaten egg, and one for the breadcrumbs.

Add a pinch of salt and pepper to the flour and mix well.

Take a cheese curd, roll it in the flour mixture, dip it into the egg wash, and then roll it in the breadcrumbs to cover fully.

In a deep skillet or frying pan, heat about 1 inch of vegetable oil over medium-high heat until it’s hot (test with a small piece of breadcrumbs).

Carefully add the breaded cheese curds to the hot oil in batches, being careful not to overcrowd them.

Fry each batch for about 2-3 minutes or until they are golden brown and crispy.

Use a slotted spoon to remove the curds and place them on a paper towel-lined plate to drain excess oil.

Serve hot with your choice of dipping sauces.