This poutine recipe is sure to bring the authentic flavors to your kitchen! Poutine is a French Canadian dish that originated in Quebec or the French-speaking region of Canada. I learned that the word is French, but “poutine” was made famous in Quebec. Like French fries, poutine was a variant of Quebec’s prevalent in the 1950s and 1960s. I think the word “poutine” is much better than “fries,” and it’s also a more Canadian version of the word “ponder,” which has been around since the 1400s in Quebec. Poutine in English and palette in French mean “deep fryer” (like a big frying pan) and “fries.” The dish was traditionally made with French fries and cheese curds. I assume it has the same history as “Fritter” in the US. It’s one of the first few things we learned to cook on my electric skillet.
How Healthy Is Poutine?
Poutine may be the perfect example of Canada’s cultural love for comfort food. Still, as a full-fat food, it’s not the healthiest option on the menu. One bowl of poutine adds 250 extra calories and 11 g of saturated fat to your calorie intake. Compared to eating half a serving of white potatoes, which has 240 calories and 6g of saturated fat.
Also, a poutine serving contains three times more sodium than a serving of white potatoes. This salt helps the cheese curds retain their shape, but too much sodium can cause fluid retention, water retention, and increased blood pressure. However, the dark side of poutine is most definitely its cholesterol content.
How Do You Make Poutine?
Making Putin may be all you know how to make, but really – it’s a multifaceted, fun, quick, tasty, and hearty dish. Make the best putin with a few fresh ingredients you likely already have in your pantry. It’s perfect for entertaining or warming up a cold night. After you make Putin, make Onion Rings and my 3rd variation below. Take your time on making Putin the traditional way and not calling it “Putin” is how you make Onion Rings too. It’s all about the gravy. If you like gravy on your fries, you’ll love this poutine gravy! Ripening gravy is thick and creamy with tiny curds that are just barely not melted. Some gravy tastes like it’s on the run. This is not one of them. You’ll want to serve this gravy immediately. You can use cooked, cooled, and frozen mashed potatoes to make poutine gravy! Thaw and drain and then puree in a blender to make a fine silky gravy.
- 3 tbsp cornstarch
- 2 tbsp water
- 6 tbsp butter salted
- ¼ cup unbleached all purpose flour
- 15 oz beef broth
- 15 oz chicken broth
- 1 tsp black pepper
Deep Fried Fries
- 2 lbs Russet potatoes
- 1 tbsp Peanut oil
- 1 cups cheese curds
Deep Fried Fries
- Wash potatoes and cut into thin sticks. Drench fries into a large bowl of cold water, let sit for 1 hour.
- In a medium bowl, mix water and cornstarch, set aside.
- In a saucepan, melt the butter and add flour. Stir for 5 minutes until the mixture turns brown.
- Add both the beef and chicken broth to the saucepan. Bring to boil and stir with a whisk. Stir in ½ the cornstarch mixture, let simmer for 2 minutes. To thicken gravy, add more cornstarch mixture.
- Season gravy with pepper and salt to taste. Turn heat to very low to keep warm until fries are ready.
Deep Fried Fries Continued
- Once potatoes are ready, heat deep fryer to 300°F
- Remove fries from water and pat dry with paper towels.
- Add fries to hot oil and cook for 7 minutes, remove potatoes from oil and set on wire rack.
- Increase oil temperature to 350°F and place potatoes back in fryer. Cook until golden brown, remove and place on paper towels.
- Add fries to a large bowl, season with coarse salt, and pour hot poutine gravy. Toss fries with tongs, add more gravy to coat remaining fries.
- Toss in cheese curds, serve with black pepper immediately.
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