The light, crispy French fry is one of the world’s most beloved side dishes, but with low nutritional value and high fat content, many chefs are transforming this favorite to meet the demands of health-minded diners.
- Tubers such as beets, carrots, celery root, parsnips, and yucca can add a pop of color or bolder flavors and reduce fat if baked.
- Substitute protein-rich garbanzo puree or polenta for potatoes to create crunchy-on-the-outside, fluffy-on-the-inside strips that can be paired with a variety of global sauces such as cucumber and dill tzatziki, mango chutney, marsala ketchup, and garlicky aioli.
- Lightly fry green beans, asparagus, Portobello mushrooms, and avocados dipped in parmesan batter to reduce the “bad carbs” and increase vitamins and minerals.
