Northern Poutine Recipe
A regional favorite inspired by our Canadian neighbors up on our Northern border. A heaping pile of crisp battered fries and large fresh Wisconsin cheese curds doused in our house mushroom and beef pan gravy.
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Ingredients
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Fries
Gravy
Toppings
Method
Fries Preparation
- 1
Cut and Soak Potatoes
Peel the Russet potatoes and cut them into fries. Soak them in cold water for at least 30 minutes to remove excess starch. Drain and pat dry.
- 2
Prepare Batter
In a large bowl, mix the all-purpose flour, cornstarch, baking powder, and salt. Gradually whisk in the water until a smooth batter forms.
- 3
Fry the Potatoes
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Dip the fries in the batter and carefully place them in the hot oil. Fry until golden and crispy, about 5-7 minutes. Remove and drain on paper towels.
Gravy Preparation
- 4
- 5
- 6
Make Gravy
Sprinkle the flour over the mushroom mixture and stir well to combine. Gradually whisk in the beef broth, ensuring there are no lumps. Season with salt and black pepper. Bring to a simmer and cook until thickened, about 10 minutes.
Assembly
- 7
Assemble the Poutine
On a serving plate, place a generous portion of crispy fries. Top with warm mushroom and beef gravy and sprinkle with Wisconsin cheese curds. Serve immediately while hot.
