Best 9 Lemon Fries Recipes

BAKED PARMESAN CARROT FRIES WITH LEMON-BASIL AIOLI

Steps:

• For the aioli: Combine the mayonnaise, basil, lemon zest and juice and garlic in a blender and blend until almost smooth. Season with salt. Transfer to a bowl and refrigerate until ready to serve.
• For the carrot fries: Preheat the oven to 425 degrees F. Fit a large baking pan with a wire rack and spray the rack with cooking spray.
• Mix together the panko, Parmesan, parsley, cayenne and 1/2 teaspoon salt in a wide shallow bowl. Whisk the milk and eggs together in another shallow bowl.
• Toss the carrots with the flour. Working with a few carrots at a time, shake off the excess flour, then dip them in the egg. Let the excess egg drip off, then toss them in the panko mixture, patting them so the crumbs adhere. Arrange them on the wire rack in a single layer.
• Spray the coated carrots thoroughly with cooking spray, then bake until golden brown and crisp-tender, 10 to 15 minutes.
• Serve the carrot fries with the aioli for dipping.

BAKED MEYER LEMON FRIES

Steps:

• Preheat the oven to 450 degrees F.
• Peel potatoes and cut into 3/8-inch thick slices (lengthwise) cut again into 3/8-inch thick fries. Place the potatoes into a bowl with cold water; this will help keep the fries crisp and white. Just before cooking, drain water and place on paper towel, pat dry completely. Put in a bowl; add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheets. Bake until light brown. Cook for approximately 30 to 40 minutes, turning frequently until golden brown.
• Remove from oven. Add lemon zest, parsley, garlic, salt and pepper. Toss well and serve.

LEMON-PEPPER OVEN FRIES

Steps:

• Preheat oven to 425 degrees F.
• Wash but don't peel potatoes.
• Quarter potatoes lengthwise, then cut quarters in half (also lengthwise)- or cut in 1/4-inch slices.
• Toss potatoes with oil, lemon juice, salt, pepper, lemon zest, garlic and oregano.
• Spread potato wedges on a shallow, lightly oiled baking sheet and bake for about 35 minutes, or until tender but crisp and browned around the edges.
• Correct seasoning.
• To serve, I like to squeeze more lemon juice on the potatoes just before serving!

LEMON-PEPPER FRIES

Steps:

• Peel and rinse the potatoes. Slice them lengthwise into thin slices, and then into thin sticks. Place the potato sticks in a bowl and cover them with cold water. Swish them around, then pour off the water and replace it with fresh water. Swish them around again and pour off the water, then cover with fresh water and let soak for 2 to 3 hours.
• Make the seasoning: Mix the pepper, lemon zest, salt, garlic powder, mustard powder and onion powder in a large bowl and set aside.
• When you're ready to make the fries, heat about 3 inches of oil in a heavy pot until a deep-fry thermometer registers 300 degrees F.
• Drain the potatoes and lay them out on baking sheets lined with paper towels. Blot them with more paper towels to dry. Carefully drop half of the fries into the oil and cook until they start to soften, 2 to 5 minutes. Remove with a slotted spoon and drain on fresh paper towels. Repeat with the remaining fries.
• Increase the oil temperature to 400 degrees F. Fry the potatoes in two batches again until golden brown and crisp, 2 to 5 minutes, returning the oil to 400 degrees F between batches. Remove the fries from the oil, add to the bowl with the seasoning and toss to coat. When all the fries are cooked, toss with the parsley.

LEMON PEPPER LAMB FRIES (LEMON PEPPER MOUNTAIN OYSTERS)

Steps:

• Slice each lamb fry in half lengthwise, and remove from the membrane; set aside.
• Heat the vegetable oil in a large skillet over medium-high heat. Stir in the lamb fries, and cook for about a minute until they begin to firm and change color. Stir in the Armenian peppers, onion, spinach, and butter. Season with lemon juice, lemon pepper, and salt. Cook and stir until the lamb fries are firm and white in the center, and the liquid from the vegetables has cooked down, 15 to 20 minutes.

LEMON FRIES

Steps:

• 1. Cut the potatoes lengthwise into thin strips, about 1/3-inch in width. *Soak the potatoes in ice-cold water for 1 hour, drain, and pat completely dry.
• 2. Heat the oil in a deep fryer or deep skillet to 325*F. and fry the potatoes, in batches, for 2 minutes. Drain the fries on fresh kitchen towels and heat the oil to 375*F. Fry the potatoes for a second time, in batches, for 1 1/2 minutes. Drain the fries on baking sheets lined with fresh kitchen towels. Gently toss the fries with the lemon zest, juice, salt, and pepper. Serve the lemon fries hot.
• Total Time to is like:1 hour, 20 minutes over all.
• My Note: This lemon fries recipe makes 4 large or 6 small servings for the kids.
• **Cook's note: Keep a splatter-guard handy for this recipe. If you do get hot oil on your skin, hold it under cold running water for several minutes and seek medical attention if in doubt. Never use ice to chill a burn; it can cause skin damage.

CARROT FRIES WITH LEMON-MINT DIP

Steps:

• For the dip: In a medium bowl, mix the sour cream, mint, lemon juice, sugar, salt and pepper together until blended. Cover and chill for at least 30 minutes and up to 1 day.
• For the fries: In a large heavy-bottomed saucepan, heat the oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don¿t have a thermometer a cube of bread will brown in about 3 minutes.)
• Place the egg whites in a medium bowl. Place the panko breadcrumbs in another medium bowl. Working in batches, drop the carrot sticks into the egg whites and turn to coat. Remove the carrot sticks, allowing any excess egg white to drip back into the bowl. Drop the carrot sticks in the panko; toss gently to coat.
• Working in batches, fry the carrot sticks until deep brown, 3 to 4 minutes, turning and separating with a wooden spoon and adjusting the temperature to maintain 350 degrees F. Drain on paper towels.
• Place a bowl of the dip in the center of a platter. Sprinkle the fries with salt and pepper. Arrange the fries around the dip, and serve.

LEMON BASIL YAM FRIES

Steps:

• Put the oven rack in the middle position and preheat oven to 375 degrees F.
• Toss the yam fries with 1 tbsp of the olives oil, 1/4 tsp of the salt and the garlic.
• Arrange in one layer on a baking sheet and roast them for 20 minutes.
• Meanwhile whisk together the other tbsp of olive oil, the lemon zest, lemon juice, basil and remaning 1/4 tsp salt -- and red pepper flakes if using.
• Remove the yam fries from the oven, drizzle over the olive oil/lemon mixture then flip the fries over. You want to flip the fries at this point to help them crisp up as well as distribute the lemon/basil seasonings.
• Return to oven and cook for about another 20 minutes until done. I like mine to crisp up a bit so I like to turn on the broiler for the last few minutes.
• Spinkle with a little extra salt if you like.

CRUNCHY BAKED ASPARAGUS FRIES WITH LEMON SRIRACHA DIP

Steps:

• Preheat oven to 425. Line a baking sheet with parchment paper. In a skillet over medium low heat toast the panko breadcrumbs until lightly golden. Transfer to a plate and add salt. In a bowl beat eggs and water together to create an egg wash and pour onto a plate. Set up a workstation with the asparagus, flour that has been placed on a plate, egg wash, toasted panko crumbs, and baking sheet. Roll an asparagus spear in flour, then egg wash, and then panko crumbs, pressing to adhere. Repeat with remaining asparagus. Place the breaded asparagus on the baking sheet and place in the oven. Bake for 10 minutes until the asparagus is cooked but still crunchy. While the asparagus is baking combine all dipping sauce ingredients and stir to combine.