Sumacandchilliovenfries Recipes

YUCCA FRIES

Yucca Fries image

Provided by Guy Fieri

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

3 cups canola oil
1 tablespoon fine sea salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon cayenne pepper
2 pounds fresh yucca
1 lime zested

Steps:

In medium Dutch oven heat oil to 350 degrees F.
Place all spices in mixing bowl, and combine thoroughly.
Peel yucca tubes with heavy-duty vegetable peeler until bark is completely removed. Cut yucca into strips: 1/4-inch wide, 4 inches long. Add yucca into oil and fry until golden brown. With a slotted spoon remove the yucca from the oil and drain on paper towels.
Season hot yucca fries with spice mixture and lime zest and serve on a warm paper-towel-lined platter.

HOMEMADE SALT AND VINEGAR CHIPS

Homemade Salt and Vinegar Chips image

Provided by Valerie Bertinelli

Categories side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 5

Ingredients

1 pound russet potatoes, scrubbed clean
14 ounces distilled white vinegar
1 1/2 tablespoons kosher salt
1 1/2 tablespoons malt vinegar powder
Vegetable oil for frying

Steps:

Using a mandolin, carefully cut the potatoes into 1/16-inch-thick slices. They should be thin enough to see through. Add the potato slices to a bowl and cover them with the distilled vinegar. Cover the bowl and let sit at room temperature for 30 to 45 minutes.
Fill a large Dutch oven with 2-inches of vegetable oil and heat to 350 degrees F and attach a deep fat fry thermometer. Line a rimmed baking sheet with paper towels.
Add the kosher salt and malt vinegar powder to a small bowl and mix. Set the mixture aside.
Remove the potato slices from the vinegar and dry completely. This can be done by arranging the potato slices on clean kitchen towels or paper towels in an even layer, making sure not to overlap them.
Add the dry potato slices to the hot oil in batches, making sure not to overcrowd the fryer. Fry until golden brown, stirring occasionally, about 1 minute and 30 seconds. Remove the chips with a slotted spoon and drain on the prepared baking sheet. Season liberally with the salt/malt vinegar powder mixture and give them a gentle toss to coat all the chips in the seasoning.
Continue frying the rest of the potato slices, making sure that the oil returns to 350 degrees F before adding another batch. Be sure to season each additional batch. Chips can be stored in an airtight container for 3 to 5 days.

SUMAC AND CHILLI OVEN FRIES

Sumac and Chilli Oven Fries image

I have not tried this recipe as yet. I saw it in the newspaper and decided to post it here.I have finaly got down to trying this recipe and I have to agree with the other reviwers these wedges are rather bland as is. I have amended the quanities of the spices.

Provided by lemoncurd

Categories Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

5 medium potatoes
2 1/4 teaspoons sumaq
3/4 teaspoon chili powder
1/2 teaspoon salt
1 egg white, lightly beaten

Steps:

preheat oven to 195°C.
Grease an oven tray well with vegetable oil.
Wash and cut potatoes into wedges (do not peel potatoes).
Combine egg white and spices into a large bowl. Mix well.
Add potatoes and coat well.
Bake potatoes skin side down for 40 minutes or until tender and golden brown.
Serve with a relish or as a side.

Nutrition Facts : Calories 210.8, Fat 0.3, SaturatedFat 0.1, Sodium 325.3, Carbohydrate 46.8, Fiber 6, Sugar 2.2, Protein 6.3

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