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!
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