Potato Pancake Poutine Stacks

3/27/2022

Potato Pancake Poutine Stacks

Prep Time: 20 Min
Cook Time: About 30 Mins

Yields: 5
(3 Patties Each + A couple Extra)

WHAT YOU NEED

PANCAKES

GRAVY

PANCAKES - Peel and grate the potatoes on the large grater and squeeze out the liquid using cheesecloth or a kitchen towel. Add the potatoes to a mixing bowl and grate the zucchini on the large grate as well. Squeeze the liquid from the zuccs and add them to the bowl as well. Stir the shreds together with all of the remaining ingredients and set aside.
Begin heating enough vegetable oil to almost submerge the patties on medium heat. I used a large, deep skillet. Once heated, test the oil by dropping in a few shreds and if they bubble up right away, you're ready to go. Drop heaping 1/4 C sized scoops of the pancake mix in to the hot oil. Only cook about 4 at a time to not overcrowd the pan. Cook about 3 ish minutes or until golden brown, flip, and continue until golden and cooked through. Transfer cooked patties to a paper towel lined plate and season them immediately with sea salt. Continue until all patties are fried. (Approx 18)

GRAVY - While your patties cook, heat a couple Tbsp. of EVOO on just about medium heat. Once heated, add the mushrooms, dried thyme, pepper flakes, and a good pinch of salt. Stir and cook about 6 minutes or until mushrooms have cooked down and seared up a little. Whisk together the contents of the gravy packets with the water and pour that in to the pot with the mushrooms. Once boiled, reduce heat to medium low and simmer for 5 ish or until thick. Reduce to low and leave covered.
For service, serve up 3 patties with some curds in between each layer, finishing with a curd or two on top. Ladle over the mushroom gravy and garnish with fresh, chopped chives. ENJOY!