When we hear about French fries, we all have in mind crispy, and hot potato fries. They can be on a thick side, steak fries or potato wedges, medium size, crinkle cut or the shoe string … but it turned out, that is you can make a French fries with so many other produce, not only a potato. I assure you; they are all crispy, nutritious and soooo tasty… so without further ado, let se what magic can we do at the kitchen…
Spicy carrot fries
Carrot fries? Why not! Baked in the oven, so they are already less caloric. Cut fresh carrot into sticks. Coated with your favorite herb seasoning mixed with few tablespoons of olive oil and coat the fries. Place on baking sheet , and bake in the oven, until crispy. Perfect served with Tzatziki sauce for dipping.
Sweet potato fries
Wash medium-sized sweet potatoes thoroughly – best with a vegetable brush. Then peel the vegetables and cut them into sticks. Pour into a bowl and add olive oil, pepper, salt and thyme. Mix thoroughly so that the vegetables are coated in the marinade. Place the fries on a baking tray and put them in the preheated oven. Bake for about 30 minutes at 375 degrees F. The fries should be soft.
Zucchini fries
Thoroughly wash the zucchini and cut lengthwise into 4 parts. Then, cut each slice into sticks of equal thickness. In a bowl, whisk the egg and salt thoroughly with a whisk. In another bowl, mix the breadcrumbs, garlic and pepper. You can also add Provencal herbs and a little grated Parmesan cheese. Dip each French fries in egg and then coat in breadcrumbs. To make the fries crispy and not burn, cover the baking tray with a silicone mat and bake for 10 minutes on each side at 375 degrees F. French fries taste best with a garlic, sweet and sour or salsa sauce.
Sweet Apple fries
Peel the apples, after they are hollowed out, cut them into sticks as for French fries, sprinkle with lemon juice so that they do not darken. Beat the egg whites until stiff. Separately, mix the egg yolks in a bowl, pour in the milk, add flour and cinnamon; mix into a uniform dough, it should have the consistency of a thick cream; add whipped egg whites, mix until combined. Dip the apples in the dough. Heat the oil in a wide saucepan and fry until golden. Take the fried ones with a slotted spoon, on a plate lined with a paper towel to drain the fat, sprinkle with powder, and serve while still warm.
Parsnip fries
Peel the parsnips and then cut them into thin fries. Toss the chopped parsnips with olive oil, salt, and pepper, and then bake for 20 minutes. To get crispy fries, increase the oven temperature and bake for an additional 5-10 minutes, but watch closely to make sure the fries do not burn. The last think is to toss the hot fries with coarse salt and finely chopped parsley. Serve hot.
Celeriac fries
Wash the celery and cut into equal sized bars. If you want crispy fries, drizzle a little olive oil over the vegetable. If you do not, the fries will be just as tasty, but definitely softer. Put the fries in a bowl of spices: basil, oregano, salt, curry and sweet paprika. Put the marinated celery in the fridge for an hour. After this time, bake the fries in an oven preheated to 180 degrees Celsius for half an hour. Use a kitchen timer to keep the celery from burning – it will be bitter!
Beet fries
With the vegetable slicer, cut the beetroot into very thin slices. Vegetables are baked for quite a long time, so the thinner the pieces, the better. Place the vegetables on a baking tray lined with baking paper, drizzle with olive oil and salt. Bake at 180 degrees Celsius for about 20 minutes. Do not worry about the color of the beetroot fries, they will get lighter when baked
Asparagus fries
Preheat the oven to 375 degrees F. Lightly brush the baking tray with oil or line it with baking paper. In a large bowl, combine the roll and Parmesan cheese, season with salt and pepper. Set aside. Dip the asparagus in the beaten eggs in batches, then coat in the mixture of breadcrumbs and Parmesan cheese. Sprinkle with olive oil. Place on a baking tray and bake for about 12 minutes, until the asparagus is brown and crispy. You can replace breadcrumbs with panko, a Japanese version of breadcrumbs that you can buy at oriental food stands.
Pumpkin fries
Using a pumpkin knife, carefully hollow out the large pumpkin. Then, with a sharp knife, cut into equal sticks. Place the fries on a baking tray lined with baking paper. Make a marinade from the olive oil, thyme, basil, and salt. Using a kitchen brush, spread the marinade over the pumpkin pieces, on both sides. Bake for 30 minutes in an oven preheated to 375 degrees F.
Parsley root fries
Wash the parsley thoroughly and remove the skin with a vegetable peeler. Then cut into sticks. In a bowl, mix the oil, a little honey, salt, pepper and Provencal herbs. Dip the parsley fries in the marinade and put on a baking tray lined with baking paper. Bake at 375 degrees F for 20 minutes. Turn the fries every now and then to make them even cook and brown.
Mix veggies fries
Carrot, parsley, sweet potato, celeriac, and potato fries. Cut all the vegetables into sticks, of even size. Prepare day seasoning of your choice and mix it with a few spoons of olive oil. Toss all the mix veggies in it, place on a baking sheet and baked in the oven. You can munch them alone, with a dip or serve with dinner, for example with chicken breast or fish.
Yuka fries
Remove the yuca’s brown skin and the purple layer under it with a vegetable peeler. Cut crosswise into 3-inch cylinders and halve them. Boil the yuca, covered for about 30 to 45 minutes. Remove any hard, fibrous cores with a fork. Cut the yuca into 1/2-inch-thick sticks and let cool and dry. Meanwhile, position a rack in the center of the oven and heat the oven to 200°F. Line a baking sheet with paper towel . Combine the olive oil, garlic, onion, lemon juice, and 2 tsp. salt in a 1-quart saucepan and set aside. Heat 1/2 inch of vegetable oil in a sauté pan. Working in batches of 12 to 15, cook the yuca, turning occasionally and separating the pieces as needed, until golden for about 6 minutes. Serve hit, with the dipping sauce of your choice .
Jerusalem artichoke fries
Jerusalem artichoke is a vegetable with a very particular taste, its flavor is combined with the aromas of potatoes and nuts. It has many nutritional values, has an excellent effect on the liver, cleanses the body of toxins and is especially recommended for people with diabetes. It can be boiled, fried, and baked, but fries made from Jerusalem artichoke taste delicious! Initially, I was skeptical about the idea of Jerusalem artichoke fries, but I tried it and found it to be a great way to have a tasty snack at a party or just an afternoon tea.
Chicken fries
Cut the chicken into a French fries stick chape. Place the chopped chicken in a bowl, season with chicken seasoning, garlic, salt, and pepper and mix thoroughly. Set aside for 30 minutes. Crack the egg into a bowl and beat. Then pour in the milk and gradually sprinkle the flour, stirring constantly, until the dough is uniform and quite thick. Coat each piece of meat thoroughly in the dough and place it on the oven rack so that the excess drains off. Put the chicken strips on the hot oil and fry on both sides until golden brown. After frying, drain the excess fat on a paper towel and sprinkle with a pinch of salt. Serve with your favorite sauce.
Desert banana fries
To prepare banana fries, choose the green type, they are larger and much harder than those we eat every day. Sliced into pieces, dip into a slightly sweet pancake batter and serve with fruit sauce, jam, or ice cream.
String bean fries
Wash the beans and remove the hard ends. Toss into boiling salted water for about 5 minutes. After this time, drain and pour ice water. Then strain and drain. Wait for it to cool down. During this time, start to heat the oil in a pot and prepare three dishes – pour the flour on one, beat the egg with milk on the other, and put breadcrumbs or panko on the other (you can mix them with your favorite spices). Dip each bean first in flour, then in an egg with milk and in a bread roll (or panko). Fry until golden, then drain on a paper towel. You can serve with your favorite sauce or salsa.
Jicama fries
At first sight, these might look like ordinary French fries. Jicama fries cook up firm with a crisp bite, and their mild flavor benefits from some smoked paprika. Preheat the oven to 425°F. Start with a medium-sized jicama (about one pound). Peel and cut into sticks that are 1/2-inch wide. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoons smoked paprika (optional). Spread in a single layer on a parchment-lined baking sheet and cook for 20 to 25 minutes.
Eggplant fries
Preheat the oven to 425°F. Start with a one-pound eggplant (about one medium eggplant). Cut into spears that are 1/2-inch wide. Add one beaten egg to a small bowl. In a separate bowl, combine 1/2 cup panko breadcrumbs or fine-ground cornmeal, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon cumin. Roll the eggplant spears in the egg, then roll them into the breadcrumb mixture. Place each spear close to one another on a parchment-lined baking sheet, and cook for 15 to 20 minutes, until golden-brown and crispy.
Halloumi Cheese Fries
Mix the yogurt with the lemon zest and a little seasoning, then add the harissa. On a plate, mix the za’atar with the flour, then combine the halloumi with the mixture until it is evenly covered. Heat the oil in a pan with a wide bottom or an ovenproof dish to 375 ° C. Carefully lower the halloumi into the oil and cook for 2 minutes until golden brown, then put it on kitchen paper to drain the fat. Sprinkle with mint and za’atar and serve with lemon wedges and spicy dipping yogurt.
Avocado fries
Wash the beans and remove the hard ends. Toss into boiling salted water for about 5 minutes. After this time, drain and pour ice water. Then strain and drain. Wait for it to cool down. During this time, start to heat the oil in a pot and prepare three dishes – pour the flour on one, beat the egg with milk on the other, and put breadcrumbs or panko on the other (you can mix them with your favorite spices). Dip each bean first in flour, then in an egg with milk and in a bread roll (or panko). Fry until golden, then drain on a paper towel. You can serve with your favorite sauce or salsa.
Rutabaga fries
Cut the rutabaga into thick (approximately 1/ 2inch ) sicks. Chop the rosemary and mix with the oil, 2/3 Parmesan and cut rutabaga. Place seasoned fries on baking paper and sprinkle the remaining Parmesan cheese on top. Bake at 375 F for 30-40 minutes, until golden brown.
Butternut squash fries
First, cut the butternut squash into sticks. This thinner you make them, the more crisp they will be. Prepare salt, pepper, fresh rosemary, and olive oil mixture. Coat the fries and place them on baking sheet. Bake until crispy brown. Perfect to serve with spicy
