maincarrot
118614
813
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Poutine. The curds squeaked!!
Apr 21, 2022 3:08 AM
maincarrot
118614
813
31
Poutine. The curds squeaked!!
snoffler
See my most recent post for what Aussie restaurants call poutine.
AlaskaYoung1337
I have an ungodly fear of frying anything.
ThicclikePaulBunyan
I'm Canadian and i approve this Poutine.
Boblemoju
Need to upvote any home made poutine!
nonCanadianGoose
I fry food alot more that I’ve moved my set up outside
miklethertrac
+1 for squeaky curds
VodkaReindeer
That's a lot of fat. You should have drank a diet coke.
TheCannabicultor
I can put my "s'tune tabarnak de belle pout ça!" seal of approval
LateNightBunnyParty
Aw, very cute. Keep up the good work! My teenager made the sauce for our pork belly the other night and was so adorably proud of herself.
VibratingNipples
Get a deep flyer, you get one for like 30-40$ on Amazon
VibratingNipples
I meant fryer lol. Also you can keep the oil in the fryer and reuse it over and over again. I normally change the oil every 2 months
Vaninja
Well done! I am far too scared to deep fry anything!!
anitabieror6
when i worked in a restaurant we did this with the leftover garlic mashed potatoes. served them as Potato Fritters. people loved them
helgebumbelge
Ok, now mash and fry Putin next!
subgyro
Canuck here to say you've used exactly 1/5th the appropriate amount of curd.
maincarrot
This Canuck agrees!! It will be better next time!
jesusisherelookbusy
Bone app the teef!
Nommy86
Down in the upside down land, we would call this a chip not a fry. Still looks delicious though
[deleted]
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TheRezNinja
Yeah I saw that earlier today and I will say that if I hadn't I would have been deeply confused someone calling that Fry's
MaximumWesker
Are those not fries? It's mashed potatoes cut into sticks and deep-fried. Isn't that more or less how you make fries?
Bumbleflarts
How do you dispose of all the oil
Bananasandwiches42
Might I suggest frying in a deeper pan? The shallow frying pan is making me nervous for bare arms…
maincarrot
It was all good. No injuries.l, or splashes, or painful spitting. Cooking bacon was more messy than this was.
Bananasandwiches42
I speak from worry and experience lol, I’m not very good at being careful.
Attritshun
Damn now I want some churros
maincarrot
Ooo churros.. maybe someone will post a recipe on here too!
fuckthinkingofagoodusername
Joshua Weissman's recipe on yt is good. You 100% need a piping bad with a star tip to make them crispy. Buy some caramel sauce to dip them.
T3sl4co1l
Looks just like in the post, amazingly enough!
maincarrot
Thanks! Yeah it was pretty simple! I think it needs some spices added when mixing the potatoes and cornstarch though. It was kinda, meh.
T3sl4co1l
Garlic powder ALL the things
kingrd
Those are some goddamn thicc boys
RummageSaleBubbler
Any better than cutting the potato and frying? (aka, standard fries)
maincarrot
Not really... They'd be good for dunking in a dip though! I might make them again as a party snack food. Need to add some spices though!
maincarrot
Like you could do a potato bacon stick, a garlic/herb stick etc. I think there's potential for adding more flavour to it. Bland on their own
RummageSaleBubbler
Good point. Can distribute the flavor inside, unlike a standard fry.
SegyeJibae
not deep enough for a deep fryer but looks ok on the result
maincarrot
Just need enough for them to float. These are pretty thin, and about and inch of oil in the pan. Doesn't look like it though from that angle
cmdrrogers
If you’re already mashing the potato up, why not make little cubes? Maximize the crispy exterior
maincarrot
Oo. I like that thought!
cmdrrogers
I have a better one. Cover the cheese curds in the potato mixture and fry them. Cheese curd fries
maincarrot
Ooooo!
gtotherizzle
Did you blanch the fries first?
xBenoitBallsx
I want to say the potatoes need to be brined first. 48-72 hours
maincarrot
Nah. There was a post on viral for some potatoes mashed fries.. they were okay. Not amazing. I think if I blanched them they'd disintegrate.
gtotherizzle
Did you par-boil them in water then? That would be a form of blanching as well. I've done it both ways myself.
bigbigbilly
Blanching them creates like a gel so when you cook again the outside is crispy with a nice soft inside
textilelover
This is not cut potato, it's boiled potato mixed with cornstarch, rolled out, cut and then fried. Blanching wouldn't work.
kwyjiboner
You want to blanche them at 325F until you can easily push a finger through, then fry at 350/375F until crispy
khora
But they are already blanched when you make the mash.
maincarrot
Good to know I will try it!
textilelover
Nono, you mashed these and added cornstarch, right? Do not blanch, they're already cooked.
maincarrot
Ohh, okay, good that's what's I thought lol.