Beet Frites (Fries) & Crispy Cauliflower

I have been doing every single that I can think of lately with beets. I’ve just been inspired by them lately. One thing that I really wanted to try my hand at making – was beet fries. Mainly because I thought that the term “Beet Frites” was kind of cheeky and sounded nice.

Today I’m using a golden beet instead of the typical red ones. While I do think that the red ones would be visually stunning, I chose to do the Golden, just to switch it up a little bit.

A nice plate of fries

Start with a roasted beet (gold or red) and cut it into fry shapes. I wasn’t going for shoestring fries here, I wanted to have something with a little bit more substance – but not as much substance as a steak cut fry.

Pre-heat your deep fryer to 325 degrees. I like to fry with sunflower oil when possible or canola.

To give the fries a little bit more substance coat them in fis-chic breading. Just tossing them in the dry breading will do.

This is kind of an amazing thing. Just works so well for everything.

Do smaller batches of the fries so that you don’t overwhelm the fryer and it has a chance to get it’s temperature back up to 325 degrees.

The fries are done when the coating is a nice golden brown color. Put freshly fried fries on a piece of paper towel to drain a bit and let the towel soak up some of the excess oil.

Fis-chic is one of my favorite things to work with. It really is a wonder breading. You can use it as a wet or dry batter. Just depends on what you are trying to create. Anyhow, having some on hand can really make your cooking experiments fun.

Crispy Cauliflower is another Fis-Chic masterpiece and the process is very similar to the beet fries, which is why I’m including it here.

One part that I didn’t really explain in the video was blanching the cauliflower. You take a pot of boiling water and drop your desired vegetable in. In this case – cauliflower. Let it boil until it just begins to get tender. Use a slotted spoon or spider and get the vegetables out of the boiling water and submerge them right into some ice water.

Cooking the cauliflower

The key to the success of these two recipes is making sure the vegetables are cooked in advance. Having the beets roasted and the cauliflower blanched makes the recipe easy to prepare at least to a point in advance. You can have you beets roasted and cut into shape and also your cauliflower blanched and sitting in ice water until you need to fry.

Having your vegetables cooked in advance means that all you are really doing is frying them until they are nice and beautifully golden brown.

Crispy cauliflower

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