Low Sodium Fried Cheese Curds
Indulge in the crispy, gooey delight of **Low Sodium Fried Cheese Curds**, a healthier twist on a beloved snack! This recipe features unsalted cheese curds coated in a light and flavorful batter seasoned with garlic powder, paprika, and black pepper, then fried to golden perfection. Perfect for those watching their sodium intake, the batter is simple to whip up using pantry staples like all-purpose flour and baking powder. With just 15 minutes of prep and 10 minutes of cooking, this quick and irresistible appetizer is ideal for game days, parties, or any time you crave a cheesy treat. Serve these warm bites with a no-salt-added ranch or marinara dipping sauce and enjoy a satisfying, low-sodium snack that doesn’t skimp on crunch or flavor! **Keywords**: low sodium snack, fried cheese curds, homemade appetizer, low sodium recipe ideas, crispy cheese curd recipe.
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Recipe Information
Ingredients
- 1 pound unsalted cheese curds
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.25 teaspoon ground black pepper
- 1 cup water
- 4 cups vegetable oil
Instructions
In a medium-sized bowl, combine the flour, baking powder, garlic powder, paprika, and ground black pepper. Mix well to ensure the spices are evenly distributed.
Slowly add water to the dry mixture, whisking continuously until a smooth batter forms. The consistency should be similar to pancake batter; if needed, add more water a tablespoon at a time.
Pat the cheese curds dry with paper towels to remove any excess moisture. This helps the batter adhere better to the curds.
Dip each cheese curd into the batter, ensuring it is completely coated. Allow any excess batter to drip off before frying.
In a deep skillet or saucepan, heat the vegetable oil over medium-high heat until it reaches 375°F (190°C). To check if the oil is ready, drop a small amount of batter into the oil. If it sizzles and rises to the surface, the oil is hot enough.
Carefully place the batter-coated cheese curds into the hot oil in small batches. Avoid overcrowding the pan to ensure even frying.
Fry the curds for about 2-3 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and transfer to a plate lined with paper towels to drain any excess oil.
Repeat the frying process with the remaining cheese curds.
Serve the low sodium fried cheese curds warm, with your choice of dipping sauce such as low sodium marinara or a no-salt-added ranch dressing.
Nutrition Facts
Calories |
9401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 983.4 g | 1261% | |
| Saturated Fat | 216.9 g | 1084% | |
| Polyunsaturated Fat | 537.6 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 622 mg | 27% | |
| Total Carbohydrate | 112.0 g | 41% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 0.4 g | ||
| Protein | 126.3 g | 253% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 3278 mg | 252% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 499 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
