Festival Firecracker Fries

Allergens

Wheat (gluten)

Ingredients

• 2 large russet potatoes
• Canola oil, for frying
• 1 cup all
• purpose flour
• 2 cups buttermilk
• 3 cups panko breadcrumbs
• Salt and pepper, to taste

Instructions

1. Prepare the sauce by combining ketchup, hot sauce, brown sugar, vinegar, Worcestershire sauce, and spices in a bowl.
2. Slice potatoes into long, skinny fries, then soak them in water.
3. Heat oil to 350°F for frying.
4. Create a three part breading station with flour, buttermilk, and panko.
5. Fry the fries until golden brown and crispy, seasoning with salt and pepper as they come out.

Chef’s Insight

The secret is in the double-fry method for achieving the perfect crunch on these firecracker fries.

Notes

For best results, use freshly-cut potatoes and make the sauce ahead of time to allow flavors to meld.