Truffle Fries with Lemon-Truffle Aioli
- Category: Sides
Ingredients
Scale
- Truffle Fries
- Peanut Oil for deep frying
- 2 1-lb bags Oreida Extra Crispy Fast Food Fries
- 1/4 cup finely chopped fresh Italian flat leaf parsley
- 2 tablespoons white truffle oil blend
- Truffle salt (to taste)
- Lemon-Truffle Aioli
- 1 cup mayonnaise (used: Hellman’s)
- 1 tablespoon white truffle oil blend
- 2 cloves fresh garlic (pressed or minced)
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely chopped fresh Italian flat leaf parsley
- 1/2 teaspoon truffle salt
- 1/4 teaspoon black pepper
Instructions
- Truffle Fries
- Line a large baking sheet with foil, then with several layers of paper towels; set aside.
- In a deep heavy bottom pot, or a deep fryer, fill with 4 to 6 inches of peanut oil (making sure there is ample room - another 6 inches to the top of the pan so that there is no bubbling over).
- Heat oil over medium-high heat to 375 degrees.
- Working in batches, carefully add frozen fries to the hot oil and cook until golden brown, about 2 minutes per batch. Transfer to paper-lined baking sheet and immediately drizzle a little truffle oil, sprinkle with truffle salt to taste, then a little parsley.
- Continue the process until all fries are fried and dressed.
- Transfer french fries to a serving dish and serve immediately with the Lemon-Truffle Aioli.
- Lemon-Truffle Aioli
- Combine all ingredients in a medium bowl. Whisk together until well combined. Cover with plastic wrap and refrigerate until ready to serve.
- Transfer dipping sauce to a serving dish and serve immediately with Truffle Fries.