What’s Canadian Poutine!? Canadian Poutine is one of those indulgences that you absolutely must try if you never have! Crisp hand cut fries topped with cheese curds and hot gravy! Grab a fork and dig in!
The first time I ever tried Poutine was on a trip to Nova Scotia a fews years back. I had never heard of Poutine before and wasn’t quite sure about the idea of gravy on my fries.
All it took was just one bite though and I was in love! I’ve thought about those delicious fries many times since but was never able to find a restaurant near me that makes them.
My son was watching an episode of Chopped a few months ago. It was an All Star episode where previous winners were competing against each other. The guy that ended up winning this All Star episode owns a restaurant called “Duck Fat” in Portland Maine.
While vacationing in Maine this Summer my son and his girlfriend took a trip to Duck Fat for lunch and ordered Poutine as an appetizer.
It was absolutely amazing and left him craving more. So we decided since we can’t find Poutine at a restaurant nearby we’d just make a batch of our own.
They were absolutely indulgently delicious!
What's Canadian Poutine!? Canadian Poutine is one of those indulgences that you absolutely must try if you never have! Crisp hand cut fries topped with cheese curds and hot gravy! Grab a fork and dig in!
- 4 Medium Russet potatoes (peeled and cut into sting fries)
- 8 Cups Peanut or vegetable oil
- 15 Ounces Chicken broth
- 3 Tablespoons Butter
- 1 Clove Garlic ,minced
- 1/8 Cup Flour
- 1 Tablespoon Cornstarch
- 1 Tablespoon Water
- 1/2 Cup Cheese curds
- 4 Chives ,chopped
- Fill a large pot with cold water and place cut fries in the water. Cover and let sit for 2-3 hours or overnight in the fridge.
- When ready to cook fries. Remove them from the water and lay them out on towels to soak up the water. Pat surface of fries dry with another towel.
- Mix cornstarch and water together and set aside.
- In a medium sauce pan melt butter over medium heat and stir in the flour. Cook for about 2- 3 minutes stirring constantly. When the rue begins to turn golden add the garlic and cook for another 30 seconds. Add chicken broth. Bring to a boil then stir in the water/cornstarch mixture. Cook for another 2 minutes then reduce heat to low to keep warm.
- In a large pot heat oil to 325 Degrees F. Make sure you use a thermometer to be accurate with your temperature. Cook in two batches. Carefully place first batch of fries into the hot oil and cook for about 1 1/2 minutes.
- Remove fries from oil and place on a cooling rack.
- Check oil temperature and let heat back to 325 Degrees. Cook second batch of fries.
- Remove second batch.
- Bring oil temperature to 375 Degrees F for second cook. This will give your fries their crisp golden layer.
- Place first batch of fries into the hot oil and cook for 4-5 minutes.
- Remove to rack and cook second batch.
- Generously salt fries.
- Place hot fries in serving dish and sprinkle with cheese curds and then pour hot gravy over.
- Sprinkle with chives and serve immediately.
Now that football season is upon us I’m definitely going to be making Canadian Poutine for game day! Perfect football food!
Looking for more great appetizers for football season? Try some of these! Just click on the picture for the recipe.
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