As if poutine (the popular Canadian dish that consists of French fries topped with cheese curds and gravy) wasn’t already unhealthy enough I decided to take it one step further. How you ask? By deep frying it!
Since just tossing a pile of fries, cheese curds and gravy into my deep fryer wouldn’t do anything besides make a huge mess my first step was to find something that could hold it all together. After looking around the grocery store for a few minutes I came upon some egg roll wrappers and realized that they would work perfectly.
Once I was back at home I got to work filling a few of the wrappers with a layer of French fries, which I then topped with white Cheddar cheese curds before drizzling gravy over everything and rolling them up. I’d never made home made egg rolls before, so I really had no idea how much I could fill them up without having them fall apart when I dropped them in the deep fryer and I think I sort of under-filled them.
The deep fried poutine turned out really well and tasted great, but it was a little dry due to the lack of much filling. Now that I think about it though, I’m sure that dipping them in gravy before each bite could easily solve that problem. Either way, if I made it again I’d definitely try to pack some more fries, cheese curds and gravy into the egg roll wrappers. Your move Canada!
Christina
September 6, 2011 at 11:25 am (12 years ago)hmm… I totally saw this coming… =) gravy dipping sauce would definitely be the way to go here, especially since most egg rolls come with some sort of dipping sauce anyway. Good stuff!
isa
October 7, 2011 at 11:16 am (12 years ago)oh…that’s definitely NOT poutine sauce…! Too white (!) If you’re looking for a great deep fried poutine recipe, there’s this one :
http://deliciouspoutine.wordpress.com/tag/restaurant-auguste/
Nick
October 7, 2011 at 11:22 am (12 years ago)It looks really white because during deep frying it mixed with some of the melted cheese from the cheese curds. I didn’t see any recipe on the link you posted, but I actually prefer a light chicken or turkey gravy to a heavy brown gravy because when you use too heavy of a gravy that becomes almost all you can taste.
Misty
February 10, 2017 at 1:03 am (7 years ago)As someone who grew up in the “French Fry Capital” of Canada (Sturgeon Falls, ON) the trick to poutine gravy is 2 parts beef gravy 1 part chicken gravy. It gives it the depth needed without being overpowering. I thought this was a local-thing until recently I have seen many French-Canadian chefs swear by this. Depending where you are you can buy cans of “poutine” gravy. I just looked at the label of a can of it for aditional seasonings & other than the ambiguous “spices” it lists onion powder, garlic powder & black-strap molasses.