Pan Fried Paneer Poppers with Cilantro Lime Chutney Sauce

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We made these on a whim and now we’re wondering how many batches we can get away with making this football season!! These fried paneer poppers are crispy, golden brown cheese bites served with a flavorful bright cilantro lime chutney sauce for dipping. They may be a little unexpected for a game-day spread but that’s what makes them so fun.

The sturdy paneer cheese, that is often used in Indian cuisine, is coated in a flavorful breading of flour, egg and crispy panko breadcrumbs. It’s then fried until it’s deeply golden brown and crisp on the outside. The paneer cheese is unique because it is sturdy and doesn’t melt as it fries, so it maintains it’s cube shape as it cooks in the oil.It’s crunch on the outside, warm and savory in the middle and completely addictive with the cilantro lime chutney sauce. 

The cilantro lime chutney sauce is the life of the party for the poppers. It’s fresh, bright and has a kick of heat. The sauce is blended into a herby, tangy chutney that is slightly creamy and cuts through the richness of the fried paneer poppers. 

They’re the kind of appetizer that feels a little outside the box but will instantly become a favorite. Warning: they will disappear fast!

Why You’ll Love These Fried Paneer Poppers

• They’re unexpectedly delicious. They may seem a little unexpected game-day appetizer but trust us, they will be a hit! The fried cheese with the spicy, cilantro lime chutney is an addictive pairing.
• Perfect appetizer for football season. These crispy poppers are perfect finger food for a gamey party. They aren’t messy, bite sized and are sure to disappear fast!
• Salty and crunchy with a kick of spice. Each cheese popper has a crispy, crunch outside and soft inside. And the spicy green chutney dipping sauce makes these poppers come to life.

How to Make These Fried Paneer Poppers, Step by Step

Step 1. Cut cheese into cubes and prep the breading bowls.

Start by getting your cooking station ready to bread and fry the poppers. This will make the battering and frying process go smoothly. 

Store-bought paneer comes in a block and is sturdy, which makes it easy to cut into cubes. Use a sharp knife to cut the cheese into 1-inch cubes and set them to the side while you make the breading bowl. 

You will need three shallow bowls for the cheese breading. One bowl will have flour and spices, the second will hold the whisked eggs, and the third bowl will have panko bread crumbs. 

Step 2. Bread the cheese cubes and heat the frying oil.

The breading on the cheese cubes gives a delicious, crispy outer shell on the cheese. 

Start by rolling the cheese cubes in an even coating of flour, then egg, and lastly panko bread crumbs.

The flour is seasoned and will help to absorb any excess moisture on the cheese before you dunk the cheese in the egg. After it’s evenly coated in the beaten egg, you will coat all the sided in panko bread crumbs. 

After you bread all the cheese cubes, heat oil in a deep skillet or dutch oven. Once it reaches a temperature of 350°F, you can start frying the cheese cubes. 

Step 3. Fry cheese cubes for a couple of minutes on each side. 

Place 6-8 cubes in the frying oil at a time. Fry for 1-2 minutes on each side until they are golden brown and crispy. Use a skimmer or slotted spoon to flip the cheese over to cook on the other side. 

Once the cheese bites are fried, place them on a wire cooling rack to cool. Repeat the frying steps until all the cheese cubes are fried.

Step 4. Make cilantro lime chutney sauce and serve warm!

Add cilantro, mint, garlic, Thai chilis, lime juice, olive oil, yogurt and seasonings to a food processor or high powered blender. Blend the spicy, herby mixture until smooth. 

Pour the bright creamy green sauce into a serving bowl. Pour the fried paneer poppers into a bowl and serve while they are warm!

Tips for Making Paneer Poppers

• Pat the paneer dry before breading. If the cheese has excess moisture, it can make it harder for the flour and breadcrumbs to stick. Before you bread the cheese, gently pat the paneer cubes.
• Keep the oil around 350°F. You need to keep the oil at the right temperature to get a crispy, golden fry. If the soil is too cool, the breading can absorb excess oil. If the oil is too hot, it can brown the outside before the coating gets crispy.
• Don’t overcrowd the skillet when frying. These cheese pieces are smaller, so you can fit 6-8 cubes in the frying pan at a time without over crowding. If you add too many poppers to the pan, the temperature will drop and it can affect the frying process. 
• Let the fried paneer drain on a wire rack. The wire rack will allow any excess oil to drip off the bottoms and keep them crisp. Also avoid stacking them directly on a plate while they are hot. The trapped steam can soften the breading and make it a soggy.

Storing leftover paneer poppers

Store any leftover paneer poppers and sauce in airtight containers in the fridge. Reheat the poppers in the microwave to get warm when you’re ready to serve. 

You can also freeze the cooked poppers for longer storage. Allow the poppers to cool completely before storing them in a freezer-safe bag. Freeze for up to 2-3 months and reheat in the microwave or oven until warm.

More game-day recipes to try:

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