Air Fryer Beer-Battered Cheese Curds
These crispy air fryer cheese curds are coated in a light beer batter and served with a tangy sour cream dip. They're a great addition to game day, holiday gatherings, or any party snack. They’re craveable, shareable, and ready in under an hour.
Cheese curds already feel like a snack worth celebrating — but this version takes them into indulgent, crowd-pleasing territory.
Enveloped in a light beer batter, air-fried to a crisp golden shell, and paired with a tangy sour cream dipping sauce, these curds hit that perfect balance of crunch and gooey cheese.
They’re ideal for holiday parties, game nights, or anytime you want a shareable treat that's both comforting and unforgettable. Use whole milk in the dip (and real cheese curds) to keep dairy as the standout flavor.
This recipe serves four, though you may want to double it because they tend to vanish fast.
Storage
- Store leftover curds in an airtight container in the refrigerator for up to 3 days
- Reheat in the air fryer at 350 F for 3–5 minutes to restore crispiness. Avoid microwaving — they’ll turn soggy
Serving
- Serve immediately. Cheese curds are best enjoyed hot and fresh out of the air fryer when they’re at peak crispiness and gooeyness
- In addition to the sour cream dip, try serving with spicy marinara, ranch, or a sweet chili sauce for variety
Substitutions
- Swap beer for club soda or sparkling water if you don’t have beer on-hand or prefer an alcohol-free version
Ingredients:
- 1¾ cups flour, divided
- 2 tablespoons cornstarch
- ½ teaspoon baking soda
- 6 ounces beer of choice
- 1 egg, beaten
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 pound pepper jack cheese curds
- Cooking spray
- 1 cup sour cream
- ¼ cup whole milk
- 1 teaspoon garlic salt
- ¼ cup parsley, minced
- ¼ cup chives, minced
- ¼ cup dill, minced
Method
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Step One:
Make the batter
Cover a large baking sheet with parchment paper, and another with paper towels. Set aside. In a large bowl, combine 1 cup flour, cornstarch, and baking soda. Add beer and egg, and whisk until smooth. Cover and refrigerate for at least 20 minutes.
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Step Two:
Prep the curds
In a shallow dish, combine remaining flour, salt, and pepper. Pat the curds dry with a paper towel. Working with a small handful of curds at a time, dip into the batter, letting excess batter drip off before coating with seasoned flour. Set coated curds on parchment-lined baking sheet.
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Step Three:
Air fry
Heat air fryer to 390 F. Generously spritz curds with cooking spray and place an even layer in the air fryer basket. Cook 5–7 minutes before flipping, spritzing with more cooking spray, and cooking an additional 2–3 minutes, or until crisp and cheese begins to melt. Place finished curds on paper towel-lined baking sheet and air fry remaining curds.
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Step Four:
Prep dipping sauce and serve
To make the dipping sauce, combine remaining ingredients in a small mixing bowl. Cover and refrigerate for at least 2 hours before serving, preferably overnight. Serve cheese curds immediately with dipping sauce.