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Poutine Poppers
  • Prep
  • Total
  • Serving

Poutine Poppers

Poutine poppers offer a tasty twist on a classic Canadian dish, combining Cheese Curds and potato chips fried to perfection. Ideal for summer appetizers at restaurants and bars, these poppers present a delightful contrast with their crunchy exterior and creamy center, providing a burst of flavours that will please any palate. They can be enjoyed on their own or paired with savoury dipping sauces such as gravy or aioli.


  • 250 g Potato Chips, crushed
  • 200 g Cheese Curds
  • 100 g All Purpose Flour
  • 2 each Eggs

Alabama White BBQ Sauce

  • 250 ml Mayonnaise
  • 75 ml Apple Cider Vinegar
  • 25 ml Brown Sugar
  • 15 ml Dijon Mustard
  • 5 ml Lemon Juice
  • To taste Salt, Pepper, Cayenne


  1. Combine the BBQ Sauce ingredients and store in the refrigerator for later use.
  2. Use a food processor to crush the potato chips until they resemble a coarse, meal-like texture.
  3. Prepare a breading station with bowls of flour, eggs, and minced potato chips.
  4. Begin by coating the curds in flour.
  5. Dip the curds in the eggs, then press them into the minced potato chips until fully covered.
  6. Place the coated curds on a baking sheet lined with parchment paper and freeze. Once frozen, transfer them to a freezer bag or a sealed container.
  7. Deep fry the frozen curds for 2 minutes at 190ºC until they turn golden brown. Ensure they are frozen before frying to prevent the cheese from melting prematurely.
  8. Serve the fried curds hot with Alabama BBQ sauce on the side or drizzled over the top for dipping.

Chef Scott Brown

Preparing poutine poppers ahead of time saves time in busy kitchens. Simply freeze them and fry to order for fresh, crispy perfection whenever you need.

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