Parsnip Fries with Blueberry White Pepper Not Ketchup Unusual fries with a surprising alternative to ketchup: Blueberry White Pepper makes a much more interesting dip.
Photo: Jeanne Fratello
White Cheddar Poutine with Tempura Peppers and Piloncillo-Harrisa Sauce
YIELD: 8 servings
1 cup (about 8 oz.) 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 white Cheddar cheese curds
1. In medium saucepan, combine piloncillo, harissa paste, butter and cream. Cook over medium heat, stirring constantly, until heated and sugar is dissolved. Set aside.
2. 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.
3. 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.
4. 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.
5. Toss Cheese Curds in remaining cornstarch and batter. In batches, fry Cheese Curds until batter is light golden brown and crisp. Drain.
6. 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 remaining sauce.
*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.
Photo and recipe: Wisconsin Milk Marketing Board
YIELD: 1 serving
8 oz. 5/16 cut frozen French fries
3 shakes salty/sweet/spicy seasoning of your choice
4 oz. feta cheese, crumbled
6 oz. garlic aioli
4.2 oz. lamb, beef or chicken (optional)
2 oz. green pepper, diced
2 oz. red onion, diced
3 kalamata olives (2 sliced in quarters, 1 whole for garnish)
1 tomato slice, chopped
6 pepperoni slices
1 oz. chili sauce, to taste
1 tsp. chopped parsley
1. Fry the fries and season with a salty/sweet/spicy seasoning. Sprinkle with feta cheese immediately.
2. Using a squeeze bottle, add a layer of garlic aioli over top of fries. Add protein, if using.
3. Starting 2” from basket edge and working towards middle, layering each ingredient, sprinkle diced green pepper, red onion and quartered kalamata olives. Add more aioli.
4. Pile on pepperoni slices and garnish with whole olive. Squeeze a bit of chili sauce on top and finish with parsley.
Photo and recipe: Idaho Potato Commission
Fusion Fries. At the University of Mary Washington, District Executive Chef David Schneider makes these Japanese Fries with a combo of sweet and regular potatoes. They're glazed with maple syrup an studded with black and white sesame seeds, then served with Sriracha ketchup.
Cheesy California Buffalo Fries
YIELD: 1 plate
½ tsp. ground cayenne
2 tsps. mesquite seasoning
½ tsp. celery salt
1 tsp. garlic powder
spray of olive oil
24 oz. frozen French fries
1 cup Monterey Jack cheese, shredded
¾ cup bottled chunky or creamy blue cheese dressing
½ cup blue cheese, crumbled
2 stalks celery, trimmed and minced
4 green onions, thinly sliced
1. Preheat oven to 450°F. Mix together cayenne, mesquite seasoning, celery salt and garlic powder. Reserve. Spray frozen fries with olive oil, tossing to coat all sides. Sprinkle with seasonings and toss to coat evenly.
2. Bake on a cookie sheet in a single layer according to manufacturer's directions, flipping fries over halfway during cooking so both sides crisp evenly. Remove from oven and top with shredded Monterey Jack cheese. Return to oven for 30 seconds, or until cheese melts.
3. Remove from oven and quickly drizzle with Blue Cheese dressing, top with crumbled Blue cheese, minced celery and green onion and serve.
Photo and recipe: California Milk Advisory Board
Texas Poutine with bacon, queso, onions, jalapenos and Ketchipotle by . Ketch on Fire
From Japanese Fusion Fries to Poutine to Texas Poutine(!), a platter of fries can easily turn into an excuse for a party.
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