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Deep fried poutine balls
A sinful vegetarian dessert.
SERVES
10
TO
12
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:
- In a large mixing bowl add the Oka cheese, goat cheese and cheddar cheese. Mix ingredients together.
- Add Panko & Italian breadcrumbs and mix all ingredients.
- Using your hands roll a nice firm ball about an inch high by an inch wide. Place on large baking sheet.
- Finish rolling all balls and place in the fridge for min 6- 12 hours to set
- When ready to fry fill with Canola oil 1/4 up the pot for a shallow fry.
- Slowly add two to three balls (not more), and fry them until golden brown about two minutes.
- Place on paper towels to dry and season with kosher salt.
For the gravy:
- In a large skillet, melt butter over medium heat.
- Whisk in the flour. Whisk until the flour and butter turn smooth and blonde in colour approximately one minute.
- 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.
- To serve, place all the warm fried cheese balls on serving dish, dip each ball into the veggie gravy!
