Description
Crispy Japanese long fries are golden, crunchy, and seasoned to perfection with parmesan, chili flakes, and parsley. Served with a creamy dipping sauce, they’re a fun and flavorful snack or party bite everyone will love.
Ingredients
Scale
- 2 large russet potatoes, peeled and chopped
- 3/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 cup grated parmesan cheese
- 1 teaspoon chili flakes
- 1 tablespoon fresh parsley, finely chopped
- 2 tablespoons mayonnaise
- 1 tablespoon ketchup
- Oil for frying
Instructions
- Place the peeled and chopped potatoes into a pot of salted water and boil until fork-tender, about 10 minutes.
- Drain and mash the potatoes until completely smooth with no lumps remaining.
- Add cornstarch, salt, and grated parmesan. Mix until a smooth dough forms.
- Transfer the dough to a piping bag or a zip-top bag with a cut corner.
- Heat oil in a deep frying pan to 350°F (175°C).
- Pipe long strands of dough into the oil, cutting each with scissors as needed.
- Fry for 2–3 minutes until golden and crisp, then drain on paper towels.
- Sprinkle with chili flakes, parsley, and extra parmesan.
- Mix mayonnaise and ketchup in a bowl to create the dipping sauce.
- Serve fries immediately with sauce on the side or drizzled on top.
Notes
- Use russet potatoes for the crispiest results due to their high starch content.
- Don’t overcrowd the frying pan—work in batches for even cooking.
- For a spicier twist, add a splash of sriracha to the dipping sauce.
- Store leftovers in an airtight container and reheat in an air fryer or oven for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 1g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 8mg
Keywords: Japanese fries, crispy fries, street food snack, long fries recipe, party appetizer, parmesan fries