Fried Cheese Curds with Peach-Tandoori Dip

The refreshing and slightly bitter flavour of a Canadian blonde beer will provide crisp contrast to these sensational little snacks.

  • Prep: 20 min
  • Cooking: 10 min
Yields 8 - 10 servings
fried cheese curds with peach tandoori dip

Ingredients

  • Peach-Tandoori Dip
  • 1 cup (250 mL) peach diced or mango
  • 1 tbsp (15 mL) lemon juice
  • 1 tsp (5 mL) tandoori paste
  • 1/2 cup (125 mL) sour cream
  • 1 tbsp (15 mL) fresh chives chopped
  • Fried Cheese Curds
  • Oil for frying
  • 8 oz (240 g) Canadian cheese curds
  • 1 cup (250 mL) tempura batter store-bought or prepared (fairly thick)

Preparation

Peach-Tandoori Dip

In a blender, purée the peach with lemon juice, tandoori paste, sour cream and chives. Pour into a bowl and reserve.

Fried Cheese Curds

Heat oil on medium-high heat in a deep fryer or saucepan.

Dip cheese curds into tempura batter. Place well-coated cheese curds into hot oil and fry until golden.

Drain on paper towels and serve with the Peach-Tandoori Dip.

Tips

The oil used for frying must be very hot, 350- 375 °F (180-190 °C). Fry in small batches and keep warm in a 200 °F (100 °C) preheated oven.

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Nutrition

Nutritional Information

per serving
Energy: 160 Calories
Protein: 6 g
Carbohydrate: 9 g
Fat: 11 g
Fibre: 0.5 g
Sodium: 214 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 18 % / 194 mg
Phosphorus: 13 %
Vitamin B12: 12 %
Selenium: 10 %
Zinc: 10 %