Cajun String Fries and BBQ Faux Cream

Cajun String Fries and BBQ Faux Cream

I love string fries!  They’re crunchy, spicy and oh so easy to make!  I upped the game with this tasty BBQ Faux Cream.  

Try to use a large Cast Iron Pan, as this really distributes the heated oil and is also easier to work with.  I’ve also shared a very important secret in cooking string fries!

Ingredients:

1 large Idaho Potato

Cajun Spice

Salt

Pepper

¾ cup of Vegetable oil for frying

Large piece of cheesecloth

BBQ Cream

½ Cup of Vegan Mayo (easy to make your own-see previous recipe)

¼ cup of BBQ sauce

1 tsp of horse white horse radish

1 tsp of whole grain mustard (easy to make your own-see previous recipe)

Heat the oil in the cast iron pan.  Make sure it’s hot enough before adding the potato.  Do this by either using a temperature gauge or dropping a small piece of potato in it to see if it sizzles.

Clean the potato, removing dirt, eyes, etc., but leave the skin on.  In a grater or Food Processor, grate the potato.  “SECRET” Place the potato in the center of the cheese cloth.  Roll it up like a ball and squeeze out the water from the potato.  It will cook faster and not be soggy.

Place the string/grated potato in the hot oil. Watch carefully as you don’t want it to burn.  When it has browned around the edges, carefully cut it in fourths and flip over. Cook gently until browned.  Remove and let it sit on a paper towel to remove any oil.  Sprinkle Cajun Spice, Salt and Pepper over the top to taste.

 

BBQ Cream

Place all ingredients in a bowl, stir together with a whisk.

Serve with a meal or just eat by itself!  Yummy!

This is one of my favorite condiments with a veggie burger!