Get Our FREE Cookbook!

From cookies to bars, breads to muffins you're sure to find something special to bake in this FREE cookbook -- Healthy Everyday Baking. DOWNLOAD your copy today!

E-Book
  • Blog
  • »
  • [Trend Spotlight] A New View of Fries

[Trend Spotlight] A New View of Fries

Posted by janethelm
October 27, 2013
Featured in: Trend Spotlight
[Trend Spotlight] A New View of Fries

image: Butternut Squash Fries by Beth Celestin 

 

We love our French fries in America. That won’t change. Potatoes remain the most commonly consumed vegetable in the country.  And French fries are hotter than ever -- especially skin-on, hand-cut fries and loaded fries, topped with everything from cheese curds and gravy to hearty, protein-heavy additions. They’ve become destination drivers for food trucks and street food vendors, in addition to gastro pub and bar-menu favorites.

Yet, despite the current fervor over French fries, there’s been a growing trend to take our beloved fry and reinterpret it using vegetables beyond the traditional tuber.

There’s something about the elongated shape and the act of dipping that we all adore.  So that’s why restaurants and home cooks have been busy experimenting with “fries” using all sorts of vegetables.  Your first venture into experimentation may be sweet potatoes -- which are divine turned into fries -- but so are other root vegetables, such as butternut squash, turnips and taro.

Think of vegetables that are already in a long, fry-like shape, such as asparagus, green beans and carrots.  All of these vegetables have been transformed into creative fries by Healthy Aperture bloggers. Yet, the fun doesn’t stop there. Virtually any vegetable that you can cut into a spear and roast until crisp can be reimagined as a fry. 

Zucchini, eggplant and even avocados are good places to start -- especially dipped into a batter or rolled into panko breadcrumbs and grated parmesan cheese before baking. Although a simple drizzle of olive oil and a sprinkling of kosher salt and spices (such as smoked paprika, Old Bay, cumin or cayenne) are really all you need.  Try veggie fries on the grill, too.

Healthy Aperture bloggers have gotten adventurous with dill pickle, polenta and chickpea fries.  Paired with a dipping sauce -- from chipotle mayonnaise and sriracha-yogurt sauce to homemade ranch dressing and marinara sauce -- veggie fries are a talk-worthy appetizer for your next party or a fun family-pleasing side dish at dinner.

Here are some of the veggie fries created by Healthy Aperture bloggers.  If you have a favorite version of veggie fries that's not included here, please tell us about it in the comments.

Eggplant

[Trend Spotlight] A New View of Fries 

Panko-Crusted Baked Eggplant Fries with Curried Cashew Aioli by OhMyVeggies

Green Beans

[Trend Spotlight] A New View of Fries

Green Bean Fries by Love & Zest

Sweet Potatoes

[Trend Spotlight] A New View of Fries

Baked Purple Sweet Potato Fries by Eat Like No One Else

Zucchini

[Trend Spotlight] A New View of Fries

Zucchini Fries with Sriracha Dipping Sauce by Kim's Healthy Eats 

Carrots

[Trend Spotlight] A New View of Fries

Roasted Carrot Fries by Imma Eat That

Avocado

[Trend Spotlight] A New View of Fries

Raw Avocado Fries by Oatmeal with a Fork

Taro

[Trend Spotlight] A New View of Fries

Taro Fries with Sriracha Ketchup by Munchin with Munchkin

janethelm

janethelm
Janet Helm is the author of the FOOD TRENDS Feature on HealthyAperture and is a registered dietitian who wears multiple hats – as a public relations executive, blogger and nutrition journalist. Currently, she is the Chief Food and Nutrition Strategist in North America for Weber Shandwick, a global public relations firm. Janet is also the co-founder of Healthy Aperture, founder of Nutrition Blog Network and author of The Food Lover’s Healthy Habits Cookbook. She blogs at Nutrition Unplugged and for WedMD and is a former media spokesperson for the Academy of Nutrition and Dietetics. She received a bachelor’s degree in mass communications and nutrition, and a master’s degree in dietetics from Kansas State University. Janet lives in Chicago with her husband and 10-year-old twins.
More posts by janethelm
comments powered by Disqus
x

Never miss a new post. Sign up to subscribe.

Automat:ee