Yam Fries | Waffle Fries | Onion Rings Recipe

Prep

Wash, peel, and cut yams into waffle slices using a mandoline with a crinkle/waffle blade or a waffle fry cutter. Aim for 1/4-inch thickness. Rinse cut pieces well under cold water until water runs clear to remove excess starch, then pat dry thoroughly with paper towels.

Coat

Toss dried yam waffle slices with cornstarch, smoked paprika, garlic powder, salt, and black pepper until evenly coated.

Fry (two-step)

Heat neutral oil in a deep pot or fryer to 325°F (163°C). Fry the coated yam waffle slices in batches (do not overcrowd) for 3–4 minutes until they begin to soften and take a light color. Remove to a wire rack lined with paper towels. Increase oil temperature to 375°F (190°C). Fry the par-cooked waffles again in batches for 1–2 minutes until deeply golden and crisp. Drain briefly on paper towels and immediately season with a pinch more salt if desired.

Prep

Wash russet potatoes thoroughly (peel optional). Using a mandoline with a waffle blade or a waffle fry cutter, cut potatoes into 1/4-inch waffle slices. Rinse the cut pieces under cold water until water runs clear, then soak in a bowl of cold water for 20–30 minutes to remove starch. Drain and pat completely dry.

Light dusting

Toss dried potato waffles with 1 tablespoon cornstarch, kosher salt, and black pepper so they have a light, even dusting—this helps crispness.

Fry (two-step)

Heat oil to 325°F (163°C). Fry potato waffles in batches for 3–4 minutes until just tender and pale. Drain on a rack. Increase oil to 375°F (190°C) and fry in batches again for 1–2 minutes until golden and crisp. Drain and season with additional salt immediately.

Prep onions

Peel the large onion and slice into 1/3-inch thick rings. Separate into individual rings. Place rings in a bowl and pour over buttermilk; let soak 15–30 minutes (buttermilk tenderizes and helps batter adhere).

Make batter

In a mixing bowl whisk together 1 cup flour, 1/4 cup cornstarch, baking powder, salt, and black pepper. In a separate small bowl whisk egg with cold sparkling water. Pour egg mixture into dry ingredients and stir until a thick, slightly lumpy batter forms. If too thick to coat, add up to 1–2 tablespoons more sparkling water.

Coating

Heat oil to 350°F (175°C). Remove onion rings from buttermilk, allowing excess to drip. Dredge each ring lightly in a few tablespoons of flour (optional—helps the batter stick), then dip into the batter to coat completely, let excess drip off, then press into panko breadcrumbs for a crisp double coating. Place on a tray while you finish coating remaining rings.

Fry

Fry the coated onion rings in batches at 350°F (175°C) for 2–3 minutes until golden brown and crisp. Avoid overcrowding. Drain on a wire rack or paper towels and season immediately with a little salt.

Whisk together 1/2 cup mayonnaise, 2 tsp sriracha, 1 tsp lime juice, 1/2 tsp honey (if using), and a pinch (1/8 tsp) salt until smooth. Taste and adjust sriracha or honey to preference. Chill until serving.

Whisk together 1/2 cup mayonnaise, 1 tsp lemon zest, 1 tbsp fresh lemon juice, 1/2 tsp Dijon mustard, 1/8 tsp salt, and a pinch of black pepper until smooth. Refrigerate until serving.