Vegetable Fries: Creating French Fries Beyond the Expected Spud

green bean fries

Green Bean Fries courtesy of Running to the Kitchen and Healthy Aperture

French fries are hotter than ever — especially hand-cut and loaded fries that are smothered in cheese curds, gravy or an endless array of savory, protein-heavy toppings. 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.  That was the topic of my most recent Trend Spotlight on the Healthy Aperture blog.   Hope you’ll check it out.

There seems to be something about the elongated shape and the act of dipping that we all adore.  That’s why restaurants and home cooks have been busy experimenting with “fries” using all sorts of vegetables.  On the blog, and by searching fries on Healthy Aperture,  you’ll find lots of creative veggie fry ideas: sweet potatoes, purple sweet potatoes, butternut squash, turnips, taro and other root vegetables.  Additional examples include zucchini, eggplant, asparagus, green beans, carrots, avocado, dill pickle, cactus, polenta and chickpea fries. Virtually any vegetable that you can cut into a spear and roast until crisp can be reimagined as a fry.

What type of veggie fry have you made lately?




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