To American’s, French fries have always belonged with burgers. Then operators woke up to what Canadian’s were successfully doing with them (adding cheese curds and pouring gravy over the top in poutine fashion), and the American loaded fries menu movement emerged.
But the next generation of fries is being fueled by the snacking “daypart” combined with the realization that American’s would die for crunch. The guaranteed method to deliver it is the tried-and-true fried potato. Taco Bell has its new Nacho Fries; Jack in the Box has three new types of loaded fries; and Arby’s made a loaded line extension of its curly fries. But where is it all going from here?
I’m impressed with Burger King’s latest—Chicken Fries. I heard about it and was in Hawaii this week looking at it on the Burger King menu board, ready to order. They didn’t have them yet. The chain promotes them as white chicken meat coated in a light crispy breading and seasoned with spices and herbs. Who would not want to order that? You know, chicken fingers are all that—but with an outdated name and shape. Could Burger King have just reinvented chicken fingers fry-style?
Let’s take this non-potato twist on fries to its next logical place. Keep in mind, we’re going with the crispy snack sensibility. Let’s add to it a better-for-you element, and wouldn’t you come up with crispy fried vegetables? We may not find this on a fast-food menu to start with. I think bar menus might be the place to take trendy vegetables, coat them, then fry for that crispy crunch everyone craves—and match it with a flavorful sauce.
The fried vegetable is hardly novel. Tempura-fried vegetables are standard on Japanese menus. But creative operators take an idea and make it their own—in this case with what they envision for specific vegetables, coatings and dipping sauces.
If the long, skinny, crunchy French fry feeling is important, then fried zucchini or fried pickles sliced lengthwise might be the choice vegetables. And indeed, zucchini is a pretty typical vegetable to coat and crisp.
If the hot vegetable of the moment is important, then sliced, coated and fried Brussels sprouts or beets will get the treatment next. Prospect restaurant in San Francisco serves fried Brussels sprouts with Caesar dressing and a garlic crouton on its bar menu. Chicago’s NoMi Kitchen found a way to fry kale crispy and serve it with preserved lemon.
The batter might be the stand-out for some operators. I would be curious to examine the Smoked Tomato Corn Cake Fries on the small-bites menu at Kachina Southwest Grill in Westminster, Colo. In Mill Creek, Wash., casual dining eatery Blazing Onion serves breaded artichoke hearts and zucchini that it describes as Parmesan-battered and crispy fried served with housemade ranch dressing.
I think among these upscale restaurants, vegetable fritters could go places on the snack menu. I just heard about artichoke fritters made with tarragon, honey and lemon aioli at Marshall’s Landing in Chicago.
I’m positive that with the freshening up of menus, we will see more blending of the indulgence of fries with the healthfulness of vegetables. Will this spread across all restaurant segments? We shall see.
Tell me what you think.
Jody Shee
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