CRISPY Garlic Parm Japanese-Style Long Fries (aka Toro fries)
CRISPY Garlic Parm Japanese-Style Long Fries (aka Toro fries)
Ingredients
For the Japanese Long Fries
- 2 medium potatoes, peeled and cut into 1-inch chunks
- 1/2 cup tapioca starch, or cornstarch
- 2 tablespoons nutritional yeast, or a savory seasoning blend
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 4 cups vegetable oil, for deep frying
For the Garlic Parmesan Coating
- 1/4 cup vegan butter, melted
- 2 cloves garlic, minced
- 1/4 cup vegan Parmesan cheese, grated
- 2 tablespoons fresh parsley, finely chopped
Instructions
- 1
Place the peeled and chunked potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook until the potatoes are very tender, about 15-20 minutes. Drain well.
⏱️ 20 min
- 2
Pass the cooked potatoes through a potato ricer into a large mixing bowl. If you don't have a ricer, mash them thoroughly with a fork or potato masher until completely smooth, with no lumps.
⏱️ 5 min
- 3
Add the tapioca starch, nutritional yeast, salt, and black pepper to the riced potatoes. Using a gloved hand, mix and knead the ingredients until a cohesive, smooth dough forms. It should be firm enough to handle without being too sticky.
⏱️ 5 min
- 4
Line a large baking sheet with parchment paper. Transfer the potato dough onto the parchment paper and press it evenly into a rectangular layer, about 1/4 to 1/2 inch thick. Use a knife or bench scraper to cut the dough into long, uniform strips, approximately 1-1 1/2 cm (0.4-0.6 inches) wide.
⏱️ 10 min
- 5
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of dough should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350
- 6
Carefully place a batch of potato strips into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally with tongs, until golden brown and crispy. Remove the fried long fries with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil.
⏱️ 10 min•🌡️ 350
- 7
While the fries are frying, prepare the garlic parmesan coating. In a small bowl, combine the melted vegan butter, minced garlic, grated vegan Parmesan cheese, and chopped fresh parsley. Mix well.
⏱️ 3 min
- 8
Once all the fries are cooked, transfer them to a large metal tray or a bowl with a tight-fitting lid. Pour the garlic parmesan coating over the fries. Cover the tray or bowl and shake vigorously for 30 seconds to 1 minute, ensuring all the fries are evenly coated.
⏱️ 2 min
- 9
Serve the CRISPY Garlic Parm Japanese-Style Long Fries immediately, optionally with your favorite dipping sauce.
Kitchen Tools
Nutrition Facts (per serving)
CRISPY Garlic Parm Japanese-Style Long Fries (aka Toro fries)
For the Japanese Long Fries
- 2 medium potatoes, peeled and cut into 1-inch chunks
- 1/2 cup tapioca starch, or cornstarch
- 2 tablespoons nutritional yeast, or a savory seasoning blend
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 4 cups vegetable oil, for deep frying
For the Garlic Parmesan Coating
- 1/4 cup vegan butter, melted
- 2 cloves garlic, minced
- 1/4 cup vegan Parmesan cheese, grated
- 2 tablespoons fresh parsley, finely chopped
Instructions
- 1
Place the peeled and chunked potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook until the potatoes are very tender, about 15-20 minutes. Drain well.
⏱️ 20 min - 2
Pass the cooked potatoes through a potato ricer into a large mixing bowl. If you don't have a ricer, mash them thoroughly with a fork or potato masher until completely smooth, with no lumps.
⏱️ 5 min - 3
Add the tapioca starch, nutritional yeast, salt, and black pepper to the riced potatoes. Using a gloved hand, mix and knead the ingredients until a cohesive, smooth dough forms. It should be firm enough to handle without being too sticky.
⏱️ 5 min - 4
Line a large baking sheet with parchment paper. Transfer the potato dough onto the parchment paper and press it evenly into a rectangular layer, about 1/4 to 1/2 inch thick. Use a knife or bench scraper to cut the dough into long, uniform strips, approximately 1-1 1/2 cm (0.4-0.6 inches) wide.
⏱️ 10 min - 5
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of dough should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350 - 6
Carefully place a batch of potato strips into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally with tongs, until golden brown and crispy. Remove the fried long fries with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil.
⏱️ 10 min•🌡️ 350 - 7
While the fries are frying, prepare the garlic parmesan coating. In a small bowl, combine the melted vegan butter, minced garlic, grated vegan Parmesan cheese, and chopped fresh parsley. Mix well.
⏱️ 3 min - 8
Once all the fries are cooked, transfer them to a large metal tray or a bowl with a tight-fitting lid. Pour the garlic parmesan coating over the fries. Cover the tray or bowl and shake vigorously for 30 seconds to 1 minute, ensuring all the fries are evenly coated.
⏱️ 2 min - 9
Serve the CRISPY Garlic Parm Japanese-Style Long Fries immediately, optionally with your favorite dipping sauce.