Cajun Waffle Fries | A Perfect Homemade Recipe

Ingredients

• 1 teaspoon crushed onion flakes
• 1 tablespoon garlic powder
• 1/2 teaspoon black pepper, freshly ground
• Cayenne pepper, 1/2 teaspoon
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon of sea salt
• Paprika, 1/2 teaspoon
• 1 teaspoon of oregano
• 1/4 teaspoon fennel seeds, crushed
• 1 packet Alexia Waffle Fries (20oz)

Instructions

1. Preheat the oven according to the instructions on the package. Line a baking sheet with parchment paper or aluminum foil.
2. In a small dish, combine all the spices and mix with a fork until equally dispersed and consistent.
3. Place the frozen Alexia Waffle Fries in a large mixing dish. Sprinkle the seasonings over the fries and stir with your hands for two or three minutes. Because the fries will be frozen solid, the seasonings will not adhere at first. 
4. The spices will begin to attach to the fries as they begin to thaw slightly due to the warmth of your palm and the room’s ambient temperature. Continue tossing the fries until this occurs. You want the spices to cover all the fries and leave only a few spices on the bottom of the bowl.
5. Once the fries have been seasoned, arrange them equally on the prepared baking sheet, with no fries overlapping. Bake according to the package directions.
6. Serve hot from the oven with your favorite dipping sauce.

Ingredients:

• 2 cups finely shredded cauliflower
• 2 eggs
• 1 cup freshly grated Parmesan
• 2 tbsp softened butter
• Season with salt and pepper to taste.
• Cajun
• 1 tablespoon dried oregano
• 1\2 tablespoons dried thyme
• 2 tablespoons kosher salt (fine grain)
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 3 tablespoons smoked paprika
• 1 tablespoon cayenne pepper, ground
• 1 tablespoon black pepper, ground

Instructions

1. In a large mixing basin, combine the shredded cauliflower.
2. Break the eggs into a separate basin and whisk them.
3. Toss eggs with cauliflower, Parmesan, and Cajun seasoning, then season with salt and pepper to taste.
4. In a small mixing bowl, combine all the ingredients.
5. Stir in the softened butter.
6. Grease the waffle maker with healthy oil or butter.
7. For each waffle fry, pour 1\2 cup of cauliflower batter into the waffle maker.
8. Cook the waffles until crispy and golden brown. Place them on a paper towel-lined platter.
9. Sprinkle with additional Cajun seasoning or mix it into the cauliflower batter to coat evenly. If you want additional Cajun flavor, add more than a teaspoon of seasoning to the batter.
10. Cook for about 4 minutes in the waffle maker or until golden brown. If you want them extra crispy, leave them on for a little longer.
11. Enjoy!

Ingredients

• 4 cups ice cubes
• 2 lbs russet potatoes (3 to 4 medium potatoes)
• 1 lime, medium
• 1 chipotle pepper in adobo sauce, 
• 1 mayonnaise cup
• 1 1/2 teaspoons kosher salt (dividable)
• 1/2 teaspoon black pepper, freshly ground
• Half teaspoon of onion powder
• 1 tablespoon garlic powder
• Smoked paprika, 1/4 teaspoon
• 2 quarts (8 cups) deep-frying vegetable or canola oil

Instructions

1. Fill a big dish halfway with ice and halfway with cold water.
2. 2 pounds russet potatoes, scrubbed under cold running water and patted dry with paper towels. Carefully slice the potatoes to 1/4-inch or 1/8-inch thin with a mandoline set to waffle cut or a hand-held crinkle cutter. Begin by cutting the potato crosswise, then rotate it 90 degrees between cuts. Place in an ice bath for 15 to 30 minutes to chill.
3. Meanwhile, prepare the following, placing each in a small bowl as you go: Finely grate 1/2 teaspoon lime zest. Juice 1 tablespoon lime juice.
4. Finely mince 1 canned chipotle pepper.
5. Add 1 to 2 tablespoons of adobo sauce (depending on your spice preference), 1/2 cup mayonnaise, and 1/2 teaspoon kosher salt. Whisk to blend.
6. Place the rest of the In a second small bowl, stir together 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon smoked paprika.
7. In a large Dutch oven, heat 2 quarts of vegetable or canola oil over medium heat until 260°F. Add a little slice of potato to see whether it’s hot enough. It should sink, and little bubbles should escape. Meanwhile, rinse the potatoes under cold water. Pat potatoes dry with a clean dish towel (or vast sheets of paper towels). Using paper towels to line a big-rimmed baking sheet would be best.
8. Working in 2 or 3 batches, add the fries and cook for 3 minutes, stirring with a spider or slotted spoon to prevent sticking. The potatoes will be colorless and slightly softened. Transfer to a baking sheet in a single layer using a slotted spoon.
9. Raise the heat to medium-high and bring the oil to 350°F. Add a little slice of potato to see whether it’s hot enough. It should rise to the surface and bubble furiously. Prepare a second baking sheet with paper towels or a wire rack.
10. Fry waffle fries in 2 to 3 batches till golden brown and crispy, 1 to 3 minutes. Flip individual slices using a slotted spoon to ensure even browning. Place on the second baking sheet.
11. Toss the fries with the seasoned salt mixture to coat. (This may appear to be a lot of seasoning, but some will fall through the gaps.) Dip the chips in the chipotle-lime mayonnaise.

Ingredients

• 2 medium russet potatoes (approximately 2 pounds)
• 1 seasoning salt teaspoon
• Paprika, 1/2 teaspoon
• 1/2 teaspoon black pepper, freshly ground
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/8 teaspoon cayenne pepper
• 3 quarts vegetable oil (for frying)
• For serving, ketchup or sour cream dip

Instructions

1. A crinkle cutter or a mandolin with a crinkled blade is required.
2. Carefully slice the potatoes 1/4 inch thick with a crinkle cutter or mandolin with a crinkled blade, rotating the potatoes 90 degrees between each cut. This will give the waffle effect. Cover the potatoes with cold water in a large mixing dish. Refrigerate for one hour, covered. Set aside the seasoned salt, paprika, pepper, garlic powder, onion powder, and cayenne in a small bowl.
3. Remove the potatoes from the refrigerator and drain them. Place on a baking sheet and dry with paper towels.
4. In a large, heavy pot, heat a couple of inches of vegetable oil to 260 degrees F. Cook the potatoes in batches for 2 minutes or until soft. At this point, they should not be brown; you want to start the cooking process. Drain them on fresh, dry paper towels.
5. Increase the heat until the oil reaches 325 °F. Return the potatoes to the oil and cook for 3 minutes or until golden and crisp. Remove the fries from the oil and place them on fresh paper towels to drain. Toss with the seasoning mixture and serve with ketchup or sour cream dip.