Truffle Fries

Steps

How to make it

Prep 18 min · Cook 18 min

1. Pat 薯條 250 g thoroughly dry with paper towels; portion 松露醬 3 tbsp and 起司粉 40 g separately.
2. Heat 炸油 600 ml to 160°C; blanch-fry fries in batches 3 minutes; drain.
3. Raise oil to 175°C; refry 3–4 minutes until crisp outside and tender inside; drain on a wire rack 2 minutes.
4. While fries are hot, toss in a large bowl with 海鹽 1/2 tsp.
5. Add half of 起司粉 40 g and toss quickly so heat slightly melts the cheese.
6. Drizzle 松露醬 3 tbsp and toss gently; sprinkle remaining cheese on top.
7. Mound high in a basket; serve while truffle aroma is strong and fries are still crisp.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions