Voodoo Fries: A Taste of New Orleans Magic

Alright, let's dive into these epic voodoo fries ! ever find yourself craving something totally different? something with a bit of a kick, a bit of spice, and a whole lotta flavour? well, these fries are it , mate.

Voodoo Fries: A Taste of New Orleans Magic

Honestly, these cajun inspired recipes will blow your mind. these voodoo fries are inspired by the vibrant food scene of new orleans.

The dish combines perfectly crispy fries with a creamy, spicy remoulade. it is like a culinary adventure. i mean, who doesn't love new orleans food recipes appetizers ?

Now, the cajun street food origin is debatable, but this recipe captures that spirit. it's a medium-level recipe, taking about 40 minutes to throw together.

This recipe yields four servings, making it perfect for sharing (or not!).

Why You'll Love These Fries, I Swear

Firstly, this recipe of new orleans side dishes is a flavour bomb. secondly, it's a serious mood booster. seriously, the spicy kick is amazing .

These are perfect for a game night, a casual bbq, or any time you need a little bit of sunshine (even when the weather is rubbish).

These homemade voodoo fries are special because they combine comfort food with exciting flavours.

Key Ingredients for Your Voodoo Adventure

Time to talk ingredients. we'll need your spuds, oil, and spices. then, of course, the magic happens with the remoulade.

Think mayo, mustard, celery, and hot sauce for that voodoo fries sauce . now, let's talk about those remoulade ingredients...

Alright, let's dive into the nitty-gritty of what you'll need to make these outta-this-world voodoo fries ! honestly, it's not rocket science, but getting the right ingredients definitely makes a difference.

We are heading straight to the heart of new orleans side dishes with this spicy loaded fries recipe .

Voodoo Fries: A Taste of New Orleans Magic Recipe Card

0.0 / 5 (0 Review)

Preparation time:20 Mins

Cooking time:20 Mins

Servings:4 servings

Ingredients:

• 2 large Russet potatoes (or frozen fries, approximately 600g)
• 2 tablespoons vegetable oil (30 ml)
• 1 tablespoon cornstarch (15 ml)
• 1 teaspoon Cajun seasoning (5 ml)
• 1/2 teaspoon garlic powder (2.5 ml)
• 1/4 teaspoon paprika (1.25 ml)
• Salt and pepper to taste
• 1/2 cup mayonnaise (120 ml)
• 2 tablespoons Creole mustard (30 ml)
• 1 tablespoon ketchup (15 ml)
• 1 tablespoon horseradish (prepared) (15 ml)
• 1 tablespoon finely chopped celery (15 ml)
• 1 tablespoon finely chopped green onion (15 ml)
• 1 teaspoon lemon juice (5 ml)
• 1/2 teaspoon hot sauce (2.5 ml)
• 1/4 teaspoon paprika (smoked paprika is great!) (1.25 ml)
• Pinch of cayenne pepper (optional)
• Salt and pepper to taste
• Chopped parsley (optional)
• Extra Cajun seasoning (optional)

Instructions:

• Prepare the Fries (if using fresh potatoes): Wash, peel (optional), and cut potatoes into fry shapes. Soak in cold water for 30 minutes to remove excess starch. Drain well and pat completely dry. Toss with cornstarch, Cajun seasoning, garlic powder, paprika, salt, and pepper.
• Prepare the Remoulade Sauce: In a mixing bowl, whisk together mayonnaise, Creole mustard, ketchup, horseradish, celery, green onion, lemon juice, hot sauce, paprika, cayenne pepper (if using), salt, and pepper. Taste and adjust seasoning as needed. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
• Fry the Fries: Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Fry the fries in batches until golden brown and crispy (about 5-7 minutes). If using frozen fries, follow package instructions.
• Drain and Season: Remove fries with a slotted spoon and place on a baking sheet lined with paper towels to drain excess oil. Season immediately with salt and any extra Cajun seasoning.
• Assemble and Serve: Arrange fries on a serving platter or individual plates. Generously drizzle with Voodoo Remoulade. Garnish with chopped parsley (if using). Serve immediately, while hot and crispy.

Nutrition Facts

Calories:450

Fat:30g

Fiber:3g

Recipe Info

Category:Side Dish

Cuisine:American

Ingredients & Equipment for Voodoo Magic

Let's break it down so you can get your Cajun Inspired Recipes on!

Main Players

• Potatoes: You'll need 2 large Russet potatoes (about 600g ). But hey, if you're short on time, frozen fries are totally acceptable. Just sayin'. For the potatoes, make sure they are firm to the touch. No squishy potatoes allowed!
• Vegetable Oil: 2 tablespoons (30 ml) for frying. Any neutral oil will do.
• Cornstarch: 1 tablespoon (15 ml) This helps get 'em extra crispy!
• Cajun Seasoning: 1 teaspoon (5 ml) This is where the magic happens. Seriously, don't skimp! I like to find mine in any supermarket.
• Garlic Powder: ½ teaspoon (2.5 ml)
• Paprika: ¼ teaspoon (1.25 ml) Adds a touch of smokiness.
• Mayonnaise: ½ cup (120 ml) Full-fat mayo is best for that creamy richness. I told ya!
• Creole Mustard: 2 tablespoons (30 ml) If you can't find Creole mustard, Dijon will work in a pinch, but Creole is the real deal.
• Ketchup: 1 tablespoon (15 ml)
• Prepared Horseradish: 1 tablespoon (15 ml)
• Finely Chopped Celery: 1 tablespoon (15 ml)
• Finely Chopped Green Onion: 1 tablespoon (15 ml)
• Lemon Juice: 1 teaspoon (5 ml)
• Hot Sauce: ½ teaspoon (2.5 ml) or more, depending on how much you like the fire! I like Tabasco, personally.
• Smoked Paprika: ¼ teaspoon (1.25 ml)
• Cayenne Pepper: A pinch, optional.

Seasoning Secrets

This is where you can really put your own spin on it!

• Cajun Powerhouse: Cajun seasoning, garlic powder, and paprika are the essential spice combinations . They give that authentic New Orleans flavour.
• Remoulade Boosters: Horseradish and hot sauce are key flavor enhancers and aromatics . They add that zing and heat that makes this sauce so addictive.
• Mustard Swap: Can't find Creole mustard? Dijon mustard is a good quick substitution option .

Gear Up!

Don't worry, you probably have most of this already.

• Big Ol' Pot: For frying. A deep fryer works too, if you have one.
• Slotted Spoon: To scoop those golden fries out.
• Paper Towels: To drain the excess oil. No one likes soggy fries.
• Mixing Bowls: For the remoulade.
• Whisk: To get that sauce nice and smooth.

Hey, let me tell you something, these homemade voodoo fries really shine when you use good quality ingredients. and if you're going for that authentic cajun street food vibe, don't be afraid to experiment with different spices and hot sauces.

Trust me, once you try these new orleans inspired fries , you'll never go back to plain old chips! now, let's get cooking! these creole remoulade fries are gonna be legendary!

Alright then, let's conjure up some culinary magic! We will be whipping up a batch of Voodoo Fries . Think New Orleans , think bold flavours.

Let's Get This Voodoo Cookin'!

Honestly, these aren't just fries. they're an experience. like a little holiday for your taste buds. we're talking about crispy, seasoned fries slathered in a spicy, creamy remoulade sauce.

It's basically cajun street food elevated.

Prep Steps: Laying the Groundwork

First things first: mise en place , people! chop your celery and green onions for the remoulade. mix your spices.

Then peel and cut those spuds (unless you’re using frozen, then you’re already winning, tbh).

Want to save time? Make the remoulade a day ahead. Seriously. The flavors will sing together.

Safety note: Hot oil is HOT. Be careful, yeah?

Voodoo Fries: The Step-by-Step

Here's the secret to amazing homemade voodoo fries .

1. Soak your cut potatoes in cold water for 30 minutes . This gets rid of extra starch, so they fry up crisp.
2. Whisk together mayo, mustard, ketchup, horseradish, celery, green onion, lemon juice, hot sauce, and paprika for your voodoo fries sauce . Season with salt and pepper. Then chill out in the fridge for at least 30 minutes !
3. Heat that oil to 350° F ( 175° C) .
4. Fry in batches for about 5- 7 minutes until they are golden. If you have ready cajun fries recipe , follow the package instructions.
5. Drain on paper towels. Season right away.
6. Pile those fries on a plate. Drizzle that lovely remoulade all over.
7. Garnish with parsley. Boom! New Orleans inspired fries .

Pro Tips: Level Up Your Fry Game

Double frying is a game changer . fry once at 300° f ( 150° c) for 5 minutes . then again at 375° f ( 190° c) for 2- 3 minutes .

It's crispy heaven.

Don't over crowd the pot. Soggy fries are sad fries. Season generously immediately after frying for best flavour.

Common mistakes to avoid: Under-seasoning. Don’t be shy with the cajun inspired recipes , spice is your friend. Also, not chilling the sauce. Trust me on this one.

These spicy loaded fries recipe are killer fresh, but you can totally make the remoulade ahead. It lasts for days in the fridge, and it tastes even better the next day.

So there you have it! Voodoo Fries : a simple yet delicious New Orleans side dishes recipe to make on a friday night. Dig in and enjoy!

Alright, let's dive into the nitty-gritty of these Voodoo Fries . We've got the recipe down, but let's chat about the extras! Honestly, the right serving suggestion or tweak can take these Cajun Inspired Recipes from good to "Oh my gosh, these are amazing!" I've been there, haven't you?

Recipe Notes

These are New Orleans Side Dishes that deserve some special attention.

Plating & Presentation: Voodoo Fries, Elevated

Forget just dumping them on a plate! for plating, think rustic charm. a wooden board or even a cast-iron skillet adds a touch of authenticity.

Sprinkle some extra cajun seasoning on top for a pop of colour. a sprig of parsley never hurts, either. you know, make it look like you actually tried .

And for a bit of 'wow' factor, serve them in individual cones lined with newspaper - totally cajun street food style.

Storage Superpowers

Leftover voodoo fries ? honestly, they're best fresh. but if you must, store them in an airtight container in the fridge.

Reheat in the oven or air fryer to crisp them back up. microwaving is a no-no, unless you want soggy fries.

The remoulade sauce should be kept separately. freezing isn't recommended - fries just don't hold up well. this is a recipe, you want fresh.

Tweak It!

Fancy a change? for a healthier vibe, bake your fries instead of frying. toss with the spices and bake at 400° f ( 200° c) until golden.

Now, for a dietary adaptation, swap out the mayo in the remoulade for greek yogurt. it'll change the taste slightly, but it's a decent trade.

For the seasons, top with some pumpkin spice in october!

Nutrition Nuggets

These homemade voodoo fries are a treat, not a health food. they contain carbs, fats, and sodium. but hey, life's too short to skip on deliciousness.

They do provide some potassium from the potatoes and vitamins from the herbs in the remoulade. it's all about balance, innit?

Voodoo Fries: Taste of New Orleans Magic, Concluded.

So there you have it. a complete guide to making and enjoying voodoo fries . don't be afraid to experiment with the voodoo fries sauce .

Add a little more spice, swap out ingredients, and make it your own. and remember, the most important ingredient is love!