Vegas Fries
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 644
- Total Fat
- 58
- Saturated Fat
- 12
- Carbohydrates
- 24
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 9
- Cholesterol
- 79
- Sodium
- 599
- Total: 55 min
- Active: 35 min
Ingredients
For the Bleu-Sabi Sauce:
1/2 cup mayonnaise
1 cup sour cream
1/2 tablespoon white wine vinegar
Kosher salt and freshly ground pepper
Pinch of granulated garlic
1 1/2 teaspoons Worcestershire sauce
1/4 cup crumbled blue cheese
1/4 cup buttermilk
2 tablespoons wasabi powder
For the Buffalo Sauce:
1 tablespoon distilled white vinegar
1/4 cup hot sauce, preferably Frank’s RedHot
1 teaspoon grated Parmesan cheese
Pinch of chopped fresh parsley
Kosher salt
For the Fries:
Vegetable oil, for frying
12 ounces frozen waffle fries
1 tablespoon Buffalo seasoning
2 tablespoons crumbled blue cheese
1/4 cup shaved carrots
1/4 cup shaved celery
Directions
Special equipment:
Deep-fry thermometer- Make the bleu-sabi sauce: Combine the mayonnaise, sour cream, vinegar, 1/4 teaspoon each salt and pepper, the granulated garlic, Worcestershire sauce, blue cheese, buttermilk and wasabi powder in a medium bowl. Mix well and season with more salt and pepper to taste. Refrigerate.
- Make the Buffalo sauce: Combine the vinegar, hot sauce, Parmesan, parsley and a pinch of salt in a small bowl. Mix well and refrigerate.
- Make the fries: Heat 3 to 4 inches of vegetable oil in a heavy pot until a deep-fry thermometer registers 350°. Add the waffle fries in small batches and fry until golden and extra crispy, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels.
- Toss the fries with the Buffalo seasoning and top with the blue cheese. Combine the shaved carrots and celery into a nest and top the fries with the nest.
- Serve the fries with the bleu-sabi and Buffalo sauces. Reserve any extra sauces for another use.