Jersey Fries Recipe

Prepare pork roll

Remove pork roll from packaging and pat dry. Using a sharp knife, trim any thick outer rind if present. Slice the pork roll lengthwise into 1/4" thick slabs. Stack a few slabs and cut into 1/2" wide batons (fries) roughly 3" long so they resemble thick fries.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp kosher salt and 1/2 tsp black pepper. In a separate small bowl whisk the egg with 1 cup cold sparkling water. Pour the wet into the dry and whisk quickly until just combined; a few small lumps are fine. The batter should coat and cling — if too thick, add 1–2 tbs more sparkling water.

Heat oil

Pour 4–6 cups vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches. Heat to 350°F (175°C). If you don't have a thermometer, oil is ready when a breadcrumb sizzles and browns in ~30 seconds.

Coat and fry

Working in batches to avoid overcrowding, dredge pork roll fries lightly in remaining 1 tsp flour (this helps batter adhere). Dip each fry into the batter, allowing excess to drip off, then carefully lower into hot oil. Fry 3–4 minutes per batch until batter is golden and crisp. Use a slotted spoon or spider to transfer fries to a wire rack set over a sheet pan or paper towels to drain. Repeat until all fries are cooked.

Crisp and season

Optionally, for extra crispness, bring oil back to 375°F (190°C) and flash-fry the fries 30–45 seconds more in small batches. Immediately sprinkle with a light pinch of salt while hot.

In a small saucepan over medium heat, melt 1 tbs butter. Add the diced onion and cook 2–3 minutes until softened and translucent. Add the minced jalapeño and garlic and cook 30–45 seconds until fragrant.

Stir in 1 tsp flour and cook 30 seconds to remove raw flavor. Gradually whisk in 1 cup whole milk and bring to a gentle simmer, stirring often, until mixture slightly thickens, about 2–3 minutes.

Reduce heat to low and whisk in 2 tbs cream cheese until melted and smooth. Add 1 cup shredded sharp cheddar and 1/2 cup shredded Monterey Jack a handful at a time, whisking until melted and velvety. Do not let boil.

Season the queso with 1/4 tsp ground cumin, 1/4 tsp smoked paprika, 1 tsp fresh lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning or jalapeño heat as desired. Keep warm over the lowest heat, stirring occasionally.

In a small bowl whisk together 1/2 cup ketchup, 2 tbs sriracha, 1 tsp apple cider vinegar, 1 tsp honey, 1/4 tsp smoked paprika and 1/8 tsp salt until smooth. Adjust heat by adding more or less sriracha to taste. Refrigerate until ready to serve.

Divide the hot Jersey Fries between 2–3 plates or a serving basket lined with paper. Spoon warm jalapeño queso into a small dipping ramekin or drizzle over fries as desired. Serve sriracha ketchup on the side for dipping.

Garnish with thinly sliced chives and serve with lime wedges for brightening the flavors. Serve immediately while fries and queso are hot.