Fast Food Porn: Peanut Butter and Jelly French Fries



Cuisine: American

Recipe Type: Appetizer

Average User Rating: 1.35 / 5

Vegetarian / Vegan: Vegan

Depending on the observer, this peculiar, yet eerily comforting, combination may be a match made in heaven, or an unholy alliance of snack food, but one thing is clear; this improbable marriage of two of America's favorite childhood comfort foods definitely wins an award for creativity. In this "stoned college kid" meets "hipster gourmet" mashup, "peanut butter and jelly" are represented by a savory Indonesian peanut satay sauce and a spicy raspberry-chipotle compote, both served drizzled over crispy, hand-cut french fries.

While we've written out an in-depth recipe that uses exclusively fresh ingredients, if you're in a pinch for time (or just have the munchies really bad), you could probably throw together a quickie-version very similar to this using mostly pre-made ingredients (in this case, we'd suggest using frozen french fries, either store-bought satay sauce or 1 tsp. red curry paste added to a cup of smooth peanut butter, and 1 tsp. minced chipotle added to a cup of raspberry jam).


Ingredients:

Double-Fried French Fries

4 large russet potatoes, cut into 1/4"-3/8" square batons, about 4" long
Peanut oil, for deep frying
Kosher salt, for seasoning


Raspberry-Chipotle Compote

1 pint raspberries
1/4 cup sugar
2 tsp lemon juice
2 TB water
1 tsp chipotles en adobo, minced


Peanut-Satay Sauce

1/4 cup roasted peanuts, finely chopped
1/4 cup smooth peanut butter
1 clove garlic, finely chopped
1/2 TB shallot, finely chopped
1 tsp. soy sauce
1/2 cup coconut milk
1 TB lime juice
1 TB palm sugar
1 TB red curry paste

Directions:

For French Fries:

Cut potatoes into batons and rinse in cold water until water runs clear (to remove excess starch). Soak cut potatoes in a bowl of ice water for 15 minutes. Dry thoroughly on clean kitchen towels and deep fry for 5-6 minutes at 325° F, until blond colored and slightly translucent. Remove potatoes from oil and let rest for 10 minutes. Raise heat of oil to 375° and fry potatoes again for 2-3 minutes more, until crispy and golden brown. Drain on paper towels and season with kosher salt.

For Raspberry-Chipotle Compote:

Combine all ingredients in a saucepan and cook over medium heat for 10 minutes, stirring frequently, until raspberries are broken down. Strain sauce through a strainer or chinois to remove seeds and return to pan. Simmer for 5 more minutes until the sauce becomes slightly thickened.

For Peanut Satay Sauce:

Mix all sauce ingredients together and simmer for 5 minutes on low heat, stirring frequently, until combined.


Submitted By:

Prep Time: 10 minutes

Cooking Time: 25 minutes

Servings: 2-4

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