Street-Food Rebel’s Copycat Firecracker Fries

Allergens

Wheat (Gluten), Dairy (Buttermilk)

Ingredients

• 1. 2 large russet potatoes 2. Vegetable oil for frying 3. 1 cup all
• purpose flour 4. 1 tbsp garlic powder 5. 1 tbsp onion powder 6. 1 tsp paprika 7. Salt and pepper, to taste 8. 1 cup buttermilk 9. 2 cups panko breadcrumbs

Instructions

1. Cut the potatoes into thin fries.
2. Heat oil for frying to 350°F (175°C).
3. Prepare three bowls: one with flour mixed with garlic powder, onion powder, paprika, salt, and pepper another with buttermilk and the third with panko breadcrumbs.
4. Dip each potato fry into the flour mixture, then buttermilk, and finally coat in panko breadcrumbs.
5. Carefully lower the coated fries into the hot oil and fry for 3 4 minutes or until golden brown. Remove and drain on paper towels.
6. Heat oven to 400°F (200°C). Place cooked fries on a baking sheet, drizzle with Firecracker Sauce, and bake for 5 minutes.

Chef’s Insight

Experiment with different seasonings in the flour mixture for personalized flavor.

Notes

For best results, use freshly cut potatoes and make the Firecracker Sauce from scratch.