White Cheddar Poutine with Tempura Peppers and Piloncillo-Harrisa Sauce
By Chef Ricardo Pineda
1 cup (about 8 ounces) piloncillo* or dark brown sugar, packed
1 tablespoon harissa paste
1/4 cup (1/2 stick) butter
2 tablespoons 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, cut in French-fry strips
2 poblano, banana or other spicy peppers, seeded, cut in 3/4-inch pieces (or left whole if small)
16 Wisconsin White Cheddar Cheese Curds
In medium saucepan, combine piloncillo, harissa paste, butter and cream. Cook over medium heat, stirring constantly, until heated and sugar is
dissolved. Set aside.
In medium bowl, whisk together flour, 1 cup cornstarch and 2 1/4 cups beer. If necessary, add enough beer to make a slightly thin batter.
Heat 3 to 4 inches of oil to 375°F in deep saucepot or deep fryer. Fry potatoes until deep golden brown and tender. Drain; keep warm.
Toss pepper pieces in some of the remaining cornstarch, then in 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 and batter. In batches, fry cheese curds until batter is light golden brown and crisp. Drain.
To plate, place French fries on bottom of platter. Top with peppers and cheese curds. Pour some of the piloncillo-harrisa sauce over the top. Pass
*Piloncillo, a Mexican unrefined sugar shaped in cones, has a very hard texture. Grate the piloncillo in order to use. Or, chop, using a serrated knife.