Ditch the potato and find a new best pal for your burger or sandwich. These fries are anything but ordinary.
Spring’s veggie darling is even better when grilled, but it’s best when given a light batter and a quick fry. Go crazy and try them in a BLT in place of the fried green tomato.
This side definitely won’t leave you hungry. Protein-packed tofu serves up perfectly when paired with a spicy dipping sauce.
These savory “fries” have just a hint of sweetness that makes them the ideal companion for a hearty burger. The dipping sauce? Lemon cream!
These fries even look like French fries. Serve them and see if anyone notices.
Baked carrots get a hint of cumin and salt for faux fry perfection. Don’t tell anyone, but we love tossing the leftovers in a salad the next day.
Yucca cooks up just like a potato, so you can serve them mashed, roasted, or, fried. We love ’em loaded up with garlic and cumin.
Crunchy on the outside, creamy and a little nutty on the inside, avocado fries are an indulgent treat, paired perfectly with a steak. Pick an avocado that isn’t overripe so that it doesn’t fall apart or turn to mush as you slice it.
Artichokes (minus the leaves!) are the surprise hit of the faux fry buffet. You have to try them to believe them.
Firm zucchini are easy to slice. Pair with a chipotle mayo for a powerful flavor punch.
Can turnips hang in the faux fry battle? Absolutely! A hint of garlic adds punch, and pairs perfectly with the must-have pomegranate ketchup.
Skip the deep fry and bake up a perfect fry. There are a few keys to this recipe: parboil and chill the yuca, then preheat the baking sheet.
Break out the mallet! We smashed the okra to give it more surface area for the delicious fry. Bye bye, soggy okra. There’s a new fry in town.
With only a third of the calories of regular fries and an identical flavor, rutabaga is the crowd favorite. Pair with anything, dip in anything, and enjoy.
What’s your go-to non-potato fry?