Vegetarian Sweet Potato + Asparagus Fries
User Reviews
5
Vegetarian Sweet Potato + Asparagus Fries
Description
Vegetarian Sweet Potato + Asparagus Fries feature sweet potatoes cut into fries alongside tender asparagus, both coated first with flour and egg wash and then richly crusted in a mixture of panko breadcrumbs, vegan parmesan, and a blend of garlic, onion powder, and herbs like thyme and oregano. Baking at a high temperature crisps the coating while keeping the vegetables tender. The horseradish mayonnaise lends a bright, sharp finish with a bit of peppery heat, balancing the mild sweetness of the fries.
The fries serve as a versatile accompaniment or snack that pairs well with a variety of main courses or as a finger food for gatherings. The combination of sweet and savory flavors with a crisp coating makes these fries enjoyable on their own or alongside dips.
Ingredients
- 15 asparagus sprigs
- 1 sweet potato cut into fries (around the same width as the asparagus, medium-sized
- 3 tbsp. all-purpose flour
- 1 egg beaten, vegan or regular, use 1
- 1 tbsp. almond milk
- 2 cups panko bread crumbs or gluten-free bread crumbs
- 1 cup vegan parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp salt sea salt
- 1/2 tsp black pepper
- 1/2 tsp red chili flakes
- 1 tbsp. olive oil
Horseradish Mayo:
- 1/3 cup Vegan mayo
- 3 tbsp. horseradish
- salt dash
- black pepper dash
- lemon juice of half
Instructions
- Prepare the mayo by adding all the ingredients to a small bowl and stirring till well combined. Pop in the fridge while you make the fridge.
- Line 2 baking sheets with parchment paper, set aside and preheat oven to 400F.
- Cut the sweet potatoes into 1/2 inch french fry pieces and pop them as well as the asparagus into a large ziplock bag.
- To the bag, add the flour and shake till all the fries and asparagus are coated.
- Whisk together the egg (or vegan egg) and almond milk and transfer to the bag and shake/move around till every fry/asparagus is coated.
- To a mixing bowl, combine the panko, parm, garlic + onion powder, thyme, oregano, salt, pepper and chili flakes. Using your hands, bring everything together till a nice crumb develops. Add in the olive oil and continue using your hands to combine. It should feel smooth but not mushy. Transfer mixture to a large plate or deep baking sheet.
- Begin coating each fry/asparagus in the panko mixture till completely coated. Gently place onto the parchment-lined baking sheets. Repeat till each fry/asparagus is coated.
- Bake for 30 minutes, flipping each fry halfway through.
- Enjoy immediately with the horseradish mayo!
User Reviews
Overall Rating
5
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