Deep Fried Poutine

Deep Fried PoutineAs 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!

4 Comments on Deep Fried Poutine

  1. Christina
    September 6, 2011 at 11:25 am (13 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!

    • Nick
      October 7, 2011 at 11:22 am (13 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.


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