Poutine Poppers and Brown Gravy

Poutine Poppers and Brown Gravy

Bite-sized mashed potato balls stuffed with cheese curds, deep fried until golden and crispy, then served with rich brown gravy for dipping. A fun twist on traditional Canadian poutine.

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Course: Best Tapas and Appetizers

Cuisine: American

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings:

Author: Jennifer Stewart

Ingredients

Potato Poppers

3 cups mashed potatoes
1/4 cup all purpose flour
1½ teaspoons salt
1 teaspoon black pepper
8 ounces cheese curds
canola or vegetable oil for frying

Brown Gravy Dip

2 tablespoons unsalted butter
2 tablespoons all purpose flour
1½ cups beef stock
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt

Instructions

In a large bowl, combine the mashed potatoes, flour, salt, and pepper. Mix to combine.
Scoop the mixture into 1 1/2 inch balls. Flatten with you hand into a disc. Place 1-2 cheese curds in the center and fold the potato around the cheese to form a ball.
Place on a cookie sheet and pop them in the freezer while you make the gravy.
Melt the butter in a saucepan over medium heat. Stir in 2 tablespoons of flour and stir until you get a paste.
Stir in the beef stock and cook until it comes to a boil. Turn the low. Stir in the spices and stir until the gravy thickens (roughly 6-8 minutes). Remove from heat and set aside while you fry the poppers.
Heat the oil to 375F. Remove the potato poppers from the freezer and fry them in batches of 5 poppers (or less). Fry one side for 3 minutes.
Flip and fry on the other side 2-3 minutes or until golden brown. Remove, drain on paper towels, serve hot with gravy.

Notes

Use an ice cream scoop to keep the potato balls all the same shape so they cook evenly.

Make sure the cheese curds are completely sealed in the mashed potatoes to keep them from leaking out when you fry them.

Fry 5 poppers at a time to keep the oil at a consistent temperature. Use a thermometer to keep the temp steady.

Be sure to freeze them before you fry so they maintain their shape.

Nutrition