Finalamente! Finition! Finished! The final FRYDAY submission is on its way to Alexia Foods. Double click on the image above for a 2x larger view. This is the “short-cut” version. Want the full scoop on how to make the perfect French Fry? Use the “Contact Me” button on the right of the page (in blue) and I’ll send you the full details. There’s a parboil-flash fry-freeze-& re-fry method I used that gave the fries a creamy center and crisp outside. If you need spice inspiration beyond the ingredients above check out this post and the photos below. My truffle oil & garlic and steakhouse fry versions turned out good, but the Coconut-Curry + Lime recipe nailed it in the FPB department (also tried to create a Thai version… it was a bit of a flop!). A technical culinary term; FPB = Flavor Per Bite! My super-tools in this competition were a Progressive Potato Cutter and the Waring-Pro deep fryer.
My submission needed to (1) use sweet potatoes because they are food superstars and (2) maximize flavor and indulgence in each bite. We have amazing restaurant near us that makes a yellow curry & coconut sweet potato soup that is garnished with fresh cilantro and lime. I wanted to capture the flavor of the soup I’ve come to love in my French Fry submission. And make it slightly lighter fare! I used a light coconut milk to soak the fries and parboiled the fries before flash frying them to create a creamy inside and reduce fry time. I hope the result speaks for itself! It’s been an honor and a privilege to be a part of this competition!
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