Poutine with Tempura Peppers & Harissa Sauce
This version of poutine replaces the brown gravy with a spicy-sweet sauce that blew our taste-testers’ minds. Serve it piping hot (although we don’t expect it’ll last long enough to get cold).
Ingredients
1 cup grated piloncillo (an unrefined Mexican sugar found in blocks or cones) or packed dark brown sugar
1 Tbsp. harissa paste*
1/4 cup butter
2 Tbsp. heavy cream
2 cups flour
1 1/2 cups cornstarch, divided
2 1/4 to 2 1/2 cups beer
Vegetable oil for frying
2 medium russet potatoes, peeled and cut into french fries
2 poblano, banana or other spicy peppers, seeded, cut into 3/4-inch pieces (or left whole if small)
16 Wisconsin white cheddar cheese curds
Directions
Heat 3 to 4 inches of oil to 375 degrees in a deep saucepot or deep-fryer.
While oil is heating, in a medium saucepan, combine piloncillo or brown sugar, harissa paste, butter and cream. Cook over medium heat, stirring constantly, until heated and sugar is dissolved. Set sauce aside.
In a medium bowl, whisk together flour, 1 cup cornstarch and 2 1/4 cups beer. If necessary, add additional beer to make a slightly thin batter.
When oil is hot, fry potatoes until golden brown and tender. Drain; keep warm.
Toss pepper pieces in some of the remaining cornstarch, then in the batter. Shake off excess. In batches, fry peppers until batter is crisp and light golden brown and peppers are tender. Drain; keep warm.
Toss cheese curds in remaining cornstarch, then coat in batter. Shake off excess batter, and in batches, fry cheese curds until batter is light golden brown and crisp. Drain.
To serve, place french fries on a platter. Top with peppers and cheese curds. Pour some of the piloncillo-harissa sauce over the top. Pass remaining sauce.
Suggestions
Some die-hard tailgaters may bring their deep-fryers to the parking lot, but we recommend being safe and reserving this dish for the at-home tailgate party before an away game.
Tip from our test kitchen: If you like a spicier sauce, you could play with the quantity of harissa. We liked the flavor of 2 to 4 tablespoons.
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