Poutine is a Canadian dish, originating in Quebec in the 1950’s. It is traditionally made with french fries, cheese curds, and brown gravy. My recipe is a twist on this classic dish and can be served as a snack, appetizer, side dish, or dessert. Instead of fried potatoes, I used fried apples. The homemade caramel sauce became the gravy for this poutine. The cheese is essential to this dish and creates the perfect balance of savory and sweet. Caramel Apple Cheddar Poutine is deliciously addictive!
Caramel Apple Cheddar Poutine
- Yield: 2-4 serving
- Prep Time: 20 min
- Cooking Time: 15 min
- ⅓ cup heavy whipping cream
- 1 tablespoon unsalted butter
- pinch of salt
- ¼ teaspoon vanilla extract
- ¼ cup light brown sugar
- 2 small-medium Fuji or Honeycrisp apples
- ¼ cup cornstarch
- vegetable oil, enough for 1-inch in a Dutch oven (about 6 cups)
- ½ cup (about 2.5 ounces) crumbled sharp cheddar cheese, room temperature
- 1 teaspoon powdered sugar, optional for dusting
- Put heavy whipping cream, butter, pinch of salt, vanilla, and brown sugar into a small saucepan over medium heat. Stir mixture with a wooden spoon until it begins to bubble. Cook, stirring occasionally, until sauce has thickened slightly and is a deep caramel brown, about 3-5 minutes. Remove from the heat, but cover to keep warm.
- Heat oil in a Dutch oven over medium-high heat.
- Peel and core the apples, then slice them into pieces the shape and size of french fries. In a medium bowl, toss the apple pieces in the cornstarch until well coated.
- Fry half of the coated apples in the hot oil, stirring occasionally, for 5-7 minutes or until lightly golden. Remove them from the oil with a slotted spoon and then drain on paper towels. Repeat with the other half of coated apples.
- Place warm apple fries on a serving platter. Sprinkle with crumbled cheese. Drizzle with warm caramel sauce. Dust with powdered sugar (optional). Serve warm.