Nagaimo Fries - Adventures of Carlienne

Nagaimo or long yam is an incredibly versatile ingredient! Although it is common to see it used grated in Japanese cuisine, it has wonderful uses when just peeled and cut. You can use it in sautés, soups, stews or roasts. Being a tuber and as I’m a big fan of fries, why not make nagaimo fries? So that is today’s adventure in the kitchen: to see if we can pull off some tasty fries out of this nagaimo. Learn more about the nagaimo here.

Carlienne’s Nagaimo Fries

Materials

Shallow Pot
Tongs
Pan with Wire Rack
Bowl
Peeler
Glove (optional – nagaimo may cause some itching)

Ingredients

6 inch long fresh nagaimo
1/2 Cup cornstarch for coating
Salt and pepper
Oil for frying

Guide

Heat your oil in a shallow pot to 325F.
Peel and cut your nagaimo into French fry shapes about the length of your index finger and just as fat.
Season nagaimo in the bowl with salt and pepper and then coat with cornstarch.
When oil is at temperature, fry nagaimo until par cooked and lightly browned then place on the wire rack to drain any excess oil.
Raise heat to 350F and fry the nagaimo again until golden brown or desired texture.

Try it with:

Season the cornstarch with garlic powder, lemon pepper flavorings, or bbq dry rub. You can cut it into thin rounds instead of french fries to make chips.

Carlienne's Nagaimo Fries — Carlienne’s Nagaimo Fries

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