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Hi everyone, so many great recipes are actually the results of failed cooking experiments and this is one of them [laughter] So I was going to try keto noodles or keto noodles, and I didn't know which one would end up knowing we made Ma Jiang noodles with shirataki noodles a couple of weeks ago and I thought That if I could use the raw ingredients that make shirataki and mix them with some other ingredients and maybe be able to make something more akin to noodles or regular noodles I've been able to find konjac powder in a big jar of it from amazon so that's what makes Shirataki noodles and konjac and maybe it's I've seen them in asian stores and this kind of comes in a kind of lump and it's kind of white powder really really good and it's an ingredient I've never used before I looked it up and it disappeared so I've been using it to try to make noodles and noodles and so far my experiments haven't worked just so you know That well off yo you never know so keep your eyes peeled but in the process I was led in with so much dough I didn't know what to do with so I figured what if I fried the dough would it turn into something and something it turned into I turned Into lovely french fries so that's why I cut them into noodle shapes and when I fry them they turn out really crunchy and tasty french fries like french fries so I thought well this is a great new find but when I thought wait a second how many people have kong jack powder In their cupboard and I'll guess I'll probably say zero I've come this far in life and that's the first time I've ever held a jar and I didn't even know it was there until I looked for it so I thought well these fries are delicious but I've got to find a way Substitute to make it work so I change my direction in experimenting and switch to french fried experiment this is what the pros do ok and uh and I'm experimenting with how to reproduce these fries using ingredients that c easy source and probably already in your cupboard and I think I've done I've found the ingredients Right under my nose which works just as well and probably better than these expensive ones this is 20 English pounds you know well the British money will probably last me a while but still today it's expensive I'll show you how to make these pretty Lovely tasty vegan fried keto fries and of course let me show you how to make it Ingredients you need to make a gluten free potato the first thing you need is almond flour or really ground almonds so it's coarsely ground regular ground almonds you can also make With coconut flour so I have some coconut flour here and on top of the xanthan gum I hope I'm pronouncing it right so it's not an ingredient that I've been using a lot but now I'm gradually finding out and its usefulness so this is an ingredient that's often used as a thickener but this is a perfect substitute for powder The konjac actually I think creates a better chewy texture to the fries so that's what we're going to use today to make the fries and that's all we need yeah you heard me right it's either coconut flour or ground almonds and zentaga are very effective ingredients so we may have broken the number Standard for the shortest ingredient list on this channel but that's all you need so let's make the potatoes ok so I have a mixing bowl here so this recipe is super easy.
I'm going to show you both coconut flour and almond flour versions so you know exactly how to make it so the first thing we're going to add is ground almonds so I've got 100 grams of ground almonds here and then we're going to add three teaspoons of xanthan gum so that's three teaspoons level two and three And we take a spoon and give it a quick mix and then we take some hot water so that's fresh out of the kettle and we're going to add in about six tablespoons of hot liquid until I just put in three and six and then we're going to give it a quick mix so it's very hot we'll use the spoon first and then Moving on to the hand okay this just allows me to switch my hand so the dentist can the gum absorbs a lot of liquid so if you use ground almonds and you add hot liquid at this point you'll think you messed it up because it's really wet the mixture is really wet but I'm telling you you Didn't do this is exactly what you need and all you have to do is mix it really well until it's quite sticky in your hands but just make sure you mix all the ingredients together like you're trying to knead it and do it for a few minutes then roll it into a ball shape and as you can see it's still Very sticky but don't worry about it, we'll let it rest for a while.
What I'm going to do is pop it in a bowl here and then I'm going to cover it with a damp towel or a piece of cling film and I'm going to let it rest for 15 minutes okay so let's move on to the coconut flour version I'm going to use the same bowl it's going to be It's much easier so if you're using coconut flour the process is pretty much identical other than the quantities I've got 50 grams of coconut flour here I'm going to put it in and then we're going to add three teaspoons of xinta gum three levels not to my own iffy measurements, Then we give it a quick mix the same way I do it with the almond flour and then we add hot liquid so the coconut flour absorbs a lot of the liquid so you might need more than six tablespoons so I'll start with six tablespoons and take it from there six then I'll start I'll give it a quick mix and chances are it will still Very dry so this is when you have to make a judgment call okay let me switch to my hand until you find it's still a little bit flaky so we'll add in a small amount of liquid so from my experience you probably need seven to eight tablespoons I want you to fill The dough and you decide how much you need so that's a seventh tablespoon of coconut flour and the dough will be a bit stickier and smoother and not as wet as ground almonds so the texture is a little bit different with those two different ingredients and so you'll see later it comes out a little bit differently but both are delicious and I'll add a half spoon Another like that and I give it a good mix it's important for you to mix it well so the ledenzagan has a chance to bind everything together that's the magic ingredient you can see the dough is paler and stickier it's not as sticky as the ground almond version ok , I think that's pretty good so it's really nice and smooth and then we go roll it into a ball and again we're going to scoop it into a bowl and cover it with a piece of cling film or a wet towel and let it rest for about 15 minutes is fine so my little balls of dough have been resting for about 15 Minute so there is no cha in appearance or size the only difference is the texture you find it will be less sticky and same with almond flour so especially with the almond flour version at this point if you still find it quite sticky you can sprinkle a little bit of ground almond to firm it up, And sometimes it happens because our measurements aren't always that accurate and now we're going to roll up our dough and turn it into little strips okay so I've got a rolling pin here I 'm going to use it to roll out my dough okay the first thing we're going to do is issue the almond flour and use a rolling pin to roll it out until it's The thickness we're aiming for is about a quarter of a centimeter and in terms of size I kind of like to create that irregular length of a regular potato so if I slice a potato it's not likely to be the same lens or thickness I want to recreate that so I'll use a knife to take it a knife, I'm just shaping it so I don't want it to be too long because it's going to be hard to fry so I 'm going to make it a long oval kind of a little bit oval and use a knife to shape it really well so you should do something like this the thickness you can see it's kind of thin like you said maybe about a quarter of a centimeter but it Not regular and that's the beauty of it you don't have to be so precise so now I'm going to take the knife and start slicing that thinly The almond flour version is a little more delicate so you want to kind of tape make one and then put it aside so you know it doesn't stick to your knife The size I was aiming for is kind of a French fry size like this and I'm just going to put it on another chopping ball so make a strip and pull it aside to make sure it doesn't stick together too well so here's an almond flour potato and ready to fry.
Regular lengths and sizes it's perfect it's exactly what we wanted and I'll put it aside and I'll show you a coconut flour version the coconut flour dough is much easier to work with in comparison you can pick and choose what you like to work with they both taste great so let me roll it out good and we're going to do the same thing we're going to spread it out until the coconut flour you 'll find more slits around the edges so it's just a different kind of flower but it's easier to roll out but at the same time you need to tidy up the edges a little more well something like this should do it it's Slightly regular in the perfect sizes and then we'll cut small strips so the same thing you cut for a strip make sure you take it off the knife so it doesn't stick together so if they snap into two pieces like this you can just stick them and give them a pinch kind of shaping them together so from Really easy to get a batter okay so here's my coconut flour version and they're ready to be sauteed in my frying pan I'm going to pour a generous amount of olives what we're going to do is produce a deep frying effect with a shallow frying so you can see it's not a huge amount of oil but we're going to benefit From the fact that these french fries are actually very thin so we don't need a lot of oil to fry them we just need enough oil to coat them well and turn the heat on so if you don't want to fry them in the pans you can use the oven just put them on a baking tray Brushed with butter then brush a layer of oil with a generous amount of oil on top then bake in a preheated oven at 200 degrees until golden brown, you probably need to turn it a few times in between to make sure it is cooked properly and is browned on both sides and that's it, So we want to keep the heat medium to low we just need to keep the sizzling going but not the heat too high I'm going to let the oil heat up and then I'm going to put very gently in these little strips these delicate little strips one by one in my skillet until it's not hot Very hot at this point and that's great because we want the fries to cook just right and if the heat is too strong they'll brown too quickly so I'll burn the fries.
Top one by one here so like I said you can use the oven to do it but I prefer the flavor and when it's fried because it looks like French fries you know it's a fun recipe and it's so simple I couldn't believe how simple it actually is and you kind of want to stir it up you want moving a skillet around to coat the strips with oil until the oil starts to sizzle and if you find they are browning too quickly you want to flip the heat down so that's the kind of sizzling we need okay now we're going to turn the potatoes upside down to make sure they're fried all over sides so you can use a full spatula and spoon to kind of stir them but what I find the easiest way is to use a pair of chopsticks I'm biased but I think it's best when you need to do that kind of maneuver because you can grab individual strips and then flip them over and turn the heat up Low if you need to on a nice golden brown I think we're pretty close now I can be a little rougher with that now they're all crisp really nicely and I have a plate cover with two layers of kitchen towel for that just to absorb the excess oil so I'll pick them up and transfer them on my kitchen towels They smell great there's also something magical about fried food look how nice they are so what I'm going to do is sprinkle a little Himalayan salt and put some salt in there and we're going to just throw it in let's have that salt it's a very crunchy feeling that's the only seasoning The ones we need are full of fries they look great now I'm going to finish up the coconut flour version I can hear they're delicious and crunchy let's eat them the fries are delicious as is with a pinch of salt but I'm also going to make a quick garlic dip to go with them so I'm going to use some vegan mayonnaise so you can Using vegan yogurt and coconut and coconut yogurt would be perfect I 'm going to add in mayonnaise some crushed garlic finely chopped parsley so just mix it all up and we're going to mix it up and then we're going to add lemon juice I almost forgot to just squeeze a slice of lemon and then give it a quick mix and that's it and what I have Here is a couple of glass jars and I'm just layering them with some baking paper just for presentation and you know I'm putting in a little bit of effort here so what I have here is the ground almond version so I'm just going to line my jars with these lovely fries they look so good and so crunchy as You know there are different lengths and different shapes that look so good and then fry the coconut flour oh well they're so lovely and go with them a very easy garlic dip then I put the leftover fries on the side just mix both em together there you go I mean you really can't beat On this so you go This is how you make really tasty veggie fries I say I can't wait to eat them it's an understatement I mean I was so craving to eat them Smells so good let's do it Oh look at These, these are ground almonds so the texture you can see there is a little bit let me do a side by side comparison so this is ground almonds and this is subtle coconut so the colors are a little bit faded and there's no sunscreen texture that's a little bit smoother with this color, but from Where the taste to be honest the boat is really great so here's my garlic dip I mean it's really good so that's the crushed almonds and the fries oh it goes with the dip really well you know unlike regular fries they don't melt even if you leave them for a while And obviously you want to eat them fresh fried but they don't taste they keep the crunch and here's the coconut flour one dip [music] you know I'd be interested if you could do that and then have someone eat them without telling them these aren't french fries I think the texture and even Flavor I'm not much of an expert on potatoes but I think even the regular french fries a lot um the coconut flour version these are just so ok like I said you can make them in the oven as well I'll put all the details in the description for you if I bake them in the oven just to be sure Than you turn them around a few times and make sure they're golden brown on all sides you know you want to eat them as fresh as possible but you can reheat them in the oven too so they're really easy so I hope you like today's recipe we're going to give them a try these potatoes are so much fun to eat And so delicious you know food is about fun and enjoyment it doesn't matter you're on keto or not hopefully these french fries will make your day awesome you can make all kinds of dips to go along with them so have fun so follow me on instagram if you haven't lready reply on food and eat regularly recipes from this channel also thank you so you hanging out with me such a fun day and thanks for watching see you next time [music] you
