Crispy Japanese Long Fries

Some days just call for something extra crispy, extra golden, and downright fun to eat. That’s exactly why I love making these crispy Japanese long fries. They’re long, thin, super crunchy on the outside, soft on the inside, and have that street-food style flair that instantly upgrades any snack moment. Whether you’re hosting friends or just craving something unique with a spicy dipping sauce, this is one of those recipes that’ll have everyone reaching for seconds and asking for the recipe.

Why This Recipe Will Be Your New Favorite

These fries aren’t just cool to look at, they’ve got serious flavor and texture going on. Here’s why you’re about to fall in love with them:

Adaptable: You can season them with herbs, spices, or even turn up the heat with chili flakes or sriracha for dipping. They suit just about any craving.

Easy on the Wallet: Made from basic pantry staples and a couple of fresh ingredients, they’re surprisingly affordable.

No-Fuss: The process is straightforward boil, mix, shape, and fry. No deep frying expertise needed.

Easy to Tweak: Want it cheesier, spicier, or gluten-free? You’ve got plenty of room to play with the base.

Always a Hit: That first bite crunch, followed by creamy inside and bold seasoning, never fails to impress.

Great for Planning Ahead: You can prep the dough in advance and fry them when needed, making them party-perfect.

Leftover-Friendly: Pop them in the air fryer the next day and they’re just as crispy and delicious.

Behind the Recipe

I first had these long fries at a late-night food fair in Tokyo, where a small cart had a line down the block. One bite in and I understood why ultra crispy, slightly salty, and dipped in a spicy mayo sauce that made them unforgettable. When I got back home, I knew I had to recreate them. After a few rounds of testing and tweaking, I landed on a version that captures that same magic.

Ingredients You’ll Need

These ingredients come together to create a crunchy exterior, creamy inside, and just the right hit of salty umami goodness.

1. Russet Potatoes: 2 large, peeled and chopped. The starchy base for the fries, giving them structure and fluffiness.
2. Cornstarch: ¾ cup. Helps create that ultra crispy texture when fried.
3. Salt: ½ teaspoon. Balances and enhances all the flavors.
4. Grated Parmesan Cheese: ¼ cup. Adds savory depth and a slightly nutty finish.
5. Chili Flakes: 1 teaspoon. For a subtle kick and flavor contrast.
6. Fresh Parsley: 1 tablespoon, finely chopped. Brings freshness and a pop of color.
7. Mayonnaise: 2 tablespoons. The base for the creamy drizzle or dip.
8. Ketchup: 1 tablespoon. Sweet and tangy to balance the mayo in the sauce.
9. Oil for Frying: Enough to deep-fry. Creates the essential crisp outer layer.

Time Needed to Make This Recipe

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Special Equipment You’ll Need

To make these fries perfectly crisp and evenly cooked, a few simple tools go a long way.

Potato Masher: To break down the boiled potatoes into a smooth dough base.
Large Pot: For boiling the potatoes.
Mixing Bowl: For combining all the ingredients.
Piping Bag or Plastic Zip Bag: To pipe the long fries into the oil neatly.
Deep Frying Pan or Deep Fryer: To get that golden, crispy finish.
Slotted Spoon: For safely removing fries from the hot oil.

Step-by-Step Instructions

Let’s walk through the whole process. It’s easier than you think, and the results are incredibly rewarding.

1. Boil the Potatoes: Place peeled and chopped potatoes in a pot of salted water. Boil until fork-tender, about 10 minutes.
2. Mash Until Smooth: Drain the potatoes, then mash them in a bowl until no lumps remain.
3. Mix Ingredients: Add cornstarch, salt, and grated parmesan to the mashed potatoes. Stir until a smooth dough forms.
4. Fill Piping Bag: Transfer the dough into a piping bag or zip-top bag with a large tip or cut corner.
5. Heat Oil: Heat oil in a deep frying pan to 350°F (175°C).
6. Pipe into Oil: Carefully pipe long strands of the potato dough directly into the hot oil, using scissors to cut them off as you go.
7. Fry Until Golden: Cook each batch for 2–3 minutes until golden and crisp. Remove and drain on paper towels.
8. Garnish: Sprinkle hot fries with chili flakes, parsley, and more parmesan.
9. Prepare Dipping Sauce: Mix mayonnaise and ketchup in a small bowl. Serve on the side or drizzle over fries.
10. Enjoy Immediately: These fries are best enjoyed hot and crisp, right out of the fryer.

Serving Suggestions & Presentation Tips

Serve the fries in a brown parchment-lined basket or on a wooden tray for that street food feel. Drizzle the sauce in zig-zags or serve it in a ramekin on the side. Add a little extra parmesan and chopped parsley just before serving for a pop of color and flavor. These pair well with iced green tea, sparkling lemonade, or even an Asian-style cucumber salad.

Extra Tips for Best Results

Sometimes the smallest tweaks make the biggest difference. Here’s how to elevate your fries:

• Use starchy potatoes like russets for the best texture.
• Make sure the oil is at the right temperature before frying.
• Don’t overcrowd the pan or the fries won’t crisp properly.
• Test with one fry first to make sure the dough holds shape.
• Always serve immediately for maximum crunch.

Variations You Can Try

Looking to make this recipe your own? Here are some creative takes:

• Cheesy Garlic Fries: Add garlic powder to the dough and top with shredded mozzarella instead of parmesan.
• Spicy Sriracha Mayo: Swap ketchup for sriracha in the dipping sauce for a fiery twist.
• Gluten-Free Version: Use potato starch instead of cornstarch for those avoiding gluten.
• Sweet Potato Long Fries: Sub sweet potatoes for a touch of natural sweetness and color.
• Seaweed Sprinkle: Top with crushed nori for a Japanese street snack vibe.

Make Ahead and Storage

You can boil and mash the potatoes, mix the dough, and store it in the fridge for up to 2 days. Shape and fry when ready to serve. Leftover fries can be refrigerated in an airtight container for up to 2 days and reheated in an air fryer or hot oven to bring back the crispiness. Freezing is not recommended as the texture can change.

Chef’s Pro Tips for Perfect Results

If you want that flawless street-style crisp, don’t skip these insider notes:

• Chill the dough for 15 minutes before frying to help it firm up.
• Use a thick piping tip to get long, even fries.
• For cleaner cuts, dip your scissors in oil before snipping the dough.
• Sprinkle seasonings while the fries are still hot so they stick better.

Nutrition Facts

Servings: 4
Calories per serving: 270
Note: These are approximate values.

FAQ’s

Q1: Can I bake instead of fry?

Yes, but they won’t be as crispy. Use a very hot oven (425°F) and brush with oil for best results.

Q2: Can I use a different kind of potato?

Yukon Golds can work, but russets are ideal for their high starch content.

Q3: What if I don’t have a piping bag?

You can use a sturdy zip-top bag and snip the corner—it works just as well.

Q4: Are these good for kids?

Absolutely. You can skip the chili flakes and just use cheese and parsley for a kid-friendly version.

Q5: Can I make them dairy-free?

Yes, just omit the parmesan or use a dairy-free cheese alternative.

Q6: How do I keep the fries crispy?

Drain well after frying and avoid stacking them. Reheat in an air fryer for leftover crispiness.

Q7: Can I double the recipe?

Definitely. Just be sure to fry in batches to avoid cooling the oil.

Q8: What dipping sauces go best?

Spicy mayo, garlic aioli, or even soy-based sauces work great with these fries.

Q9: Are they freezer-friendly?

It’s best to fry fresh. Freezing can make the dough too wet and ruin the crisp.

Q10: What oil should I use for frying?

Neutral oils like canola, sunflower, or vegetable oil are perfect.

Conclusion

If you’ve been looking for a snack that’s crunchy, cheesy, salty, and a little indulgent, these crispy Japanese long fries are your answer. Let me tell you, they’re worth every bite. Trust me, once you try them, you’ll want to make them again and again.

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