Fenelon Poutine recipe

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Ingredients

3 potatoes, cut into fries
1 quart vegetable oil for frying
½ cup beef gravy, or as needed
½ cup shredded mozzarella cheese, or to taste
2 tablespoons mayonnaise, or to taste
1 tablespoon ketchup, or to taste
½ cup shredded lettuce
salt and ground black pepper to taste

Nutrition Info

868.3 calories
carbohydrate: 63 g
cholesterol: 24.7 mg
fat: 63.6 g
fiber: 7.5 g
protein: 15 g
saturatedFat: 11.1 g
servingSize: -
sodium: 746.8 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry potatoes in batches in the hot oil until tender and golden brown, about 5 minutes. Remove to drain on a plate lined with paper towels.

  2. Heat gravy in a small saucepan over medium heat until heated through, about 5 minutes.

  3. Spread a layer of fries into two bowls, sprinkle with cheese and add a small amount of gravy, repeat these layers once. Squirt each serving with 1 tablespoon mayonnaise and 1 1/2 teaspoons ketchup. Sprinkle each bowl with half the lettuce, season with salt and pepper.

Recipe Yield

2 servings

Recipe Note

Courtesy of us old-time students from Fenelon Falls - this is how I ate poutine almost every day in my high school days (oh, the memories!). People say real poutine must have mozzarella cheese curds - I emphatically disagree! In every restaurant I've been to in Ontario, they use shredded cheese. If you're like me and prefer the English-Canadian version (non-cheese curds) and want to try something different, try this!

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