Poutine Latkes

Written by chanie on December 2nd, 2014

I could NOT be more excited about today’s recipe because it’s all about one of my favorite things….POUTINE! If you’ve never heard of it, it’s because it’s a Canadian specialty, and you probably have never had a chance to try it in the U.S. When I visited Montreal recently with my family, I tried poutine again for the first time in years, and I just wanted to keep going back for more!

Traditional Poutine is made with french fries and cheese curds which are smothered in gravy. Of course kosher poutine is a bit of a challenge, because A. kosher cheese curds are not available in the U.S. and B. it’s hard to create a rich gravy without using stock and drippings. Alas, I have mastered the art of KOSHER POUTINE and I couldn’t be more ecstatic!!

First, the cheese curds. Cheese curds are the solid parts of soured milk, and are sometimes referred to as squeaky cheese. I had the brilliant idea to pull apart shreds of fresh mozzarella, and they did the perfect job of resembling the curds, both in look and texture. I think they work wonderfully as a sub for the traditional.

Now onto the gravy! How do you get a truly rich gravy without much work, and without drippings? You turn to UMAMI flavors like soy sauce and parmesan. They give the gravy that depth of flavor that you can’t get in a vegan recipe. Of course this makes the gravy dairy, but your poutine is smothered in fresh mozzarella cheese curds anyway, so the more the merrier!

Actually, the dairy part of this is what really got me thinking about turning it into a Chanukah recipe. Dairy is customarily eaten on Chanukah to remember the bravery of Yehudit, a young widower who lived in Bethulia in the land of Judea. To save Jerusalem from a paralyzing siege and approaching enemy troops, Yehudit seduced a Greek general into a drunken slumber by feeding him salty cheese and quenching his thirst with strong wine. As the general slept, she beheaded him with a sword. After finding that their general had been killed, the Greek army fled in disarray.

There’s no doubt that smothering potato latkes (mini or otherwise) in cheese curds and gravy might put us all in drunken slumber, but trust me when I tell you, it’s worth it. Even if you need to take a nap afterwards!

This post was sponsored by Natural & Kosher Cheese. Follow them on FacebookTwitter, Pinterest, Instagram, YouTube, Google+, or via their Blog

Other Chanukah Recipes:

confetti latkes with harissa sour cream 
gluten free butternut squash latkes
cheese latkes with raspberry sauce
fried zucchini parmesan chips

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21 Comments so far ↓

  1. So creative! I’ve never had (real) poutine, but I sure am craving this latke version! Yum.

  2. What a cool idea! Gravy and latkes are a match made in heaven!

  3. tami weiser says:

    Such a fun and creative idea! yummy!
    I am sharing this one!

  4. Jeremy says:

    Looks great. Just wanted to let you know that in one of your pictures, the URL has 3 O’s. If someone were to post it somewhere people might not be able to find your site (if they don’t think about the name for a second.)

    It’s the fifth picture down, with the curvy text.

  5. Anything with gravy…sign me up. ;) Beautiful presentation! Xo, Alison


  6. This looks amazing! Being that I’m from montreal, I’ve had A LOT of poutine, and yours is so creative with the use of latkes.

  7. Nan Rose says:

    These look absolutely yummy! If I can I want to to try them

  8. Simone Brightstein says:

    double the gravy recipe? My dear woman, I’ll want to quadruple it.

  9. Interesting idea. However, it is a Quebecois speciality, not a Canadian one. There is a big difference.

  10. It’s a shame you won’t publish my comment. You really ought to give credit where credit is due. How would like feel if people said “Gefilte Fish is a Scottish tradition.” We have a right to our traditions, culinary and otherwise.

  11. devorie zutler says:

    Can this be made ahead of time and frozen? Id love to cut down on the things I have to make last minute before my chanukah party…

    • chanie says:

      The latkes can be frozen between sheets of parchment paper but I would recommend making the gravy fresh since freezing it can sometimes mess with the consistency and it can separate.

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