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U.S. Fries Vibrant Veggie Crisps

Ride the wave of plant-forward fun with these yummy veggie crisps by Chef Jackie Ang Po. Potatoes may not wear capes, but they sure are plant-forward superheroes in the kitchen.
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Print Recipe
Total Time30 Mins
Prep Time10 Mins
Cook Time20 Mins
ServingsServes 3
Cuisine: American
Prep Method: Fried

Dish

Appetizer

Prep Time

10 Mins

Cook Time

20 Mins

Serving

Serves 3

Description

Ride the wave of plant-forward fun with these yummy veggie crisps by Chef Jackie Ang Po. Potatoes may not wear capes, but they sure are plant-forward superheroes in the kitchen.

Ingredients

  • 250 grams U.S. Potato Shoestring Fries
  • 110 grams Asparagus Spears (6 spears)
  • 160 grams Saging na Saba (2 pieces, peeled weight)
  • Salt and Pepper
  • Korean Chili Powder / Flakes
  • Vegetable Oil for frying
  • Goma Dressing (Sesame) or any preferred dip
  • Spring Onions, optional
+

For the Batter

  • 100 grams (1 cup) Instant Breading Mix
  • 250 ml (1 cup) Water, cold
+

For the Dredging

  • ½ cup Instant Breading Mix or All-Purpose Flour

Preparation

  1. Mix together instant breading mix and cold water. For the fries, you may add Korean chili powder for spice.
  2. Slice asparagus spears into three, season with salt and pepper.
  3. Slice saba the same size and length as the shoestring fries.
  4. Dredge in the breading mix.
  5. Heat oil, dip the asparagus and saba into the batter and fry at 325F until crispy.
  6. Fry the shoestring fries until golden.
  7. Serve with your favorite dip.

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