Wishing everyone a happy May! Spring is well on its way, and hopefully we can expect the weather to continue warming, providing us with an increasing abundance of fresh veggies. This week, our instructors and kiddos made a healthier version of fries, experimenting with different kinds of vegetables. We also took on a challenge–making our own mayonnaise!
For this recipe, we’ll start by preheating the oven, then we’ll use our knife skills to chop our vegetables into a fry shape. These will be baked in the oven, so you can make them a bit larger than your standard thin cut fry.
Making sure to be generous with your oils and seasonings to ensure proper crispiness of veggie, dress your fries on a lined baking sheet and then slide the sheet into the oven. We have a bit of time while we wait to make our mayo!
The path to perfect, non-split mayo involves a very gradual incorporation of oil into the egg yolk mixture, as well as constant whisking! This takes practice, so don’t be too upset if your first try goes awry. You can always have some store-bought mayo on hand as a backup, which easily turns into aioli with the addition of your favorite spice blend. Mayo is, ultimately, a fun experiment!
Your fries are done when they yield to a fork poke–nice and soft in the middle, with a crispy exterior. Serve, slightly cooled, with the mayo or aioli.
We hope you try this at home, and can’t wait to see everyone next week!
Veggie Frites with Homemade Mayo
- 3-4 russet potatoes, scrubbed clean and dried (can also use zucchini or carrots chopped into matchsticks)
- 1/4 cup olive oil
- Pinch Sea salt + black pepper
- 1 tsp garlic powder
- 1 large egg yolk
- Juice from 1/2 lemon
- 1/2 tsp Dijon Mustard
- 1/2 tsp salt
- 3/4 cup canola oil or grapeseed
- 1 clove garlic, finely minced
For the Baked Frites
Preheat oven to 450 degrees. Chop potatoes (or sub veggie of choice) into matchsticks by halving, halving once more, then cutting into wedges and then strips.
Line two baking sheets with parchment paper and generously spray with nonstick spray or rub with a light layer of oil.
Add fries plus a generous drizzle of oil and sea salt, pepper, and garlic powder. Toss to coat. Arrange fries a single layer making sure they aren’t touching too much. This will help them crisp up and cook evenly. Too close and they will steam, not bake!
Bake for 25-35 minutes, tossing/flipping at least once to ensure even baking. When the fries are finished, remove from oven, and sprinkle them with sea salt. Toss to coat and serve.
Whisk together the egg yolk, lemon juice, dijon mustard, and salt in a medium bowl until smooth and pale yellow, about 30 seconds.
VERY SLOWLY––drop by drop––begin adding ¼ cup of oil to the egg mixture, whisking constantly. Show students how to do this: adding oil too fast will ruin the mayonnaise! Once this initial ¼ cup is added, you can add the remaining oil a little faster, maybe a teaspoon at a time, still whisking constantly, until the mayonnaise is thick, about 8 minutes. Stir in the garlic and whisk for a minute more, then cover and allow to chill until ready to use.
Until next time,
Team Allergic to Salad