Hawaiian fries

Hawaiian fries

By
From
Poke
Serves
4
Photographer
Matt Russell

We debuted these at Street Feast in Dalston Yard, London, and they soon became a firm favourite. A little bit like a pineapple fritter, with the savoury goodness of yuzu mayo and sesame.

Ingredients

Quantity Ingredient

Yuzu Mayo

Quantity Ingredient
250g see method for ingredients
1 tablespoon bottled yuzu juice

Fries

Quantity Ingredient
150g tempura flour
250ml ice-cold sparkling water
2 litres vegetable oil, for frying
1 fresh pineapple, skin and core removed, sliced lengthways into 6 mm wide pieces

Garnish

Quantity Ingredient
1 teaspoon sea salt flakes
1 lime, zested
2 mild red chillies, finely diced
1/2 tablespoon Nori furikake

Method

  1. Begin by making the yuzu mayo: simply whisk the mayonnaise and yuzu juice together.
  2. For the fries, place the tempura flour in a large dish or tray with high sides. Whisk in the sparkling water using a fork or chopsticks until it forms a fairly thin, light batter. Be careful not to overmix – a few remaining lumps is fine.
  3. Heat the oil to 180°C in a high-sided pan or wok. Working in batches, coat the pineapple with the batter and deep-fry for a couple of minutes until crispy and golden. Remove with a slotted spoon and drain on paper towels.
  4. To serve, pile the fries upright into small bowls or ramekins, drizzle with the yuzu mayo and sprinkle over the salt, lime zest, chilli and furikake. These are best eaten while still hot!
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