Fried Franks with Crispy Crinkle Cut Fries
Serves 2 | Crafted with Classic Smoked Plant-Based Frankfurters
Recipe by Esther Choi
ABOUT THE FLAVOR ORIGIN
Frying the French fries and the franks gives a crispy bite to the frankfurters, while maintaining a flavorful tender inside. Texas-style buns are bigger and slightly firmer in texture, generous enough to hold the jumbo frank. Putting the condiments in squeeze bottle lets you bring out your inner child to garnish with reckless abandon.
Ingredients
1 cup vegetable oil
2 cups frozen “extra-crispy” Crinkle cut fries
½ tsp. Lawry’s seasoned salt
2 Field Roast Classic Smoked Plant-Based Frankfurters
2 Texas-style hot dog buns, lightly toasted
¼ cup ketchup
¼ cup bold yellow mustard
¼ cup egg-free mayonnaise
Preparations
Heat the vegetable oil in a heavy 10” skillet over medium heat. Using a deep fry thermometer to monitor the frying temperature, bring the oil to 350°F. Add the crinkle cut fries in a single layer in the skillet and fry for 5 minutes, flipping the fries occasionally with metal tongs until both sides are golden and crispy. Transfer fries to a plate lined with paper towel to drain for a minute and then sprinkle with seasoned salt.
Reduce the oil temperature to 300°F (the franks will burn at 350°F). Make 8 very shallow diagonal slits in the Field Roast Classic Smoked Plant-Based Frankfurters along one side. Fry the franks for 3 minutes, turning frequently until they are lightly browned and heated through, monitoring the temperature to ensure they don’t get too dark.
To serve, nestle each fried frank in a toasted Texas bun. Top with a generous heaping of hot seasoned crispy fries. Go bold with the condiments. Putting the ketchup, mustard and mayo in squeeze bottles lets you drizzle away across the fries, frank and bun. Feel free to try with garlic aioli, spicy chipotle ketchup, hot pepper rings and hot mustard as well. It’s your frank!
