Deep fried poutine balls

By Chef Matt Dean Pettit
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A sinful vegetarian dessert.

SERVES
10
 TO
12
TOTAL TIME

Ingredients

For the cheese ball:

  • 1 1/2 cups Oka cheese, grated
  • 1/2 cup goat cheese, broken into pieces
  • 1 aged cheddar cheese, shredded
  • 1/2 cup all purpose flour
  • 2 eggs
  • 1 cup Panko breadcrumbs
  • 1 cup Italian bread crumbs
  • 1 cup canola oil to fry with

For the gravy:

  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups warm veggie stock (beef, chicken also work)
  • 1/4 cup fresh sage, finely chopped
  • 3 tablespoon half and half cream
  • Kosher salt and fresh black pepper to taste

Directions

For the cheese balls:

  1. In a large mixing bowl add the Oka cheese, goat cheese and cheddar cheese. Mix ingredients together.
  2. Add Panko & Italian breadcrumbs and mix all ingredients.
  3. Using your hands roll a nice firm ball about an inch high by an inch wide. Place on large baking sheet.
  4. Finish rolling all balls and place in the fridge for min 6- 12 hours to set
  5. When ready to fry fill with Canola oil 1/4 up the pot for a shallow fry.
  6. Slowly add two to three balls (not more), and fry them until golden brown about two minutes.
  7. Place on paper towels to dry and season with kosher salt.  

For the gravy:

  1. In a large skillet, melt butter over medium heat.
  2. Whisk in the flour. Whisk until the flour and butter turn smooth and blonde in colour approximately one minute.
  3. Pour in stock and whisk until smooth. Bring the gravy to a low simmer. As it simmers, and thickens. Whisk in the herbs and cook at a low simmer for a minute or two. Remove from the heat, add half and half cream. Season with salt and pepper.
  4. To serve, place all the warm fried cheese balls on serving dish, dip each ball into the veggie gravy! 

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