Ultimate Crispy Butter-Battered Poutine

Description

This indulgent twist on classic poutine features double-coated, butter-battered fries fried to crispy perfection. Smothered in a rich homemade beef gravy and topped with squeaky white cheese curds, this dish is the ultimate comfort food. Every bite delivers a satisfying crunch followed by a velvety, savory finish—perfect for game nights, gatherings, or whenever you crave something truly decadent.

Ingredients

For the Gravy:

• 2 tablespoons cornstarch
• 3 tablespoons water
• 1 stick unsalted butter
• ¼ cup all-purpose flour
• 32 ounces beef broth
• Pepper to taste

For the Fries:

• 1 ½ to 2 pounds frozen french fries
• 1 cup corn masa
• 1 tablespoon Lawry’s Seasoned Salt
• 2 sticks unsalted butter, melted
• Fry oil (for deep frying)

For Assembly:

• 20 ounces white cheese curds
• Salt and pepper to taste

How to Make It

1. Prepare the Gravy:
   • In a small bowl, whisk together cornstarch and water until smooth. Set aside.
   • In a medium saucepan over medium-low heat, melt 1 stick of butter.
   • Sift in the flour and stir continuously with a flat spatula for 2-3 minutes until golden and smooth.
   • Whisk in the beef broth and bring to a simmer. Slowly add the cornstarch mixture while whisking.
   • Simmer for 1-2 minutes until thickened. Season with pepper and keep warm.
2. Make the Butter-Battered Fries:
   • In a shallow pan, pour the melted butter.
   • In a medium bowl, mix the corn masa and Lawry’s Seasoned Salt.
   • Working in batches, dip each fry into the butter, then coat with the masa mixture. Shake off excess, then repeat the butter and masa coating for a double layer. Place coated fries on a baking sheet.
3. Fry the Fries:
   • Heat 3 inches of oil in a deep fryer or Dutch oven to 350°F.
   • Fry the coated fries in batches until golden brown and crispy. Remove and drain on a wire rack.
4. Assemble the Poutine:
   • Place the hot fries in a large bowl.
   • Top with cheese curds and pour warm gravy over them.
   • Toss gently to coat, then serve immediately.

Tips for Perfect Poutine

• If the gravy thickens too much before serving, whisk in a bit of extra broth to loosen it.
• Use high-quality cheese curds for the best texture and authentic squeaky bite.
• For extra crispiness, fry the coated fries twice—once at 325°F until lightly golden, then again at 375°F for a crispy exterior.
• Serve immediately to enjoy the perfect balance of crispy fries, melty cheese, and rich gravy.