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Kimcheese Fries
Recipes
Ingredients:
Prep time: 10 minutes
– Peanut or canola oil for deep-frying
– 4 1/2 pounds shoestring fries
– Kosher salt
– 1 tablespoon shichimi togarashi (Japanese seven spice)
– 1 tablespoon finely ground nori
– 2 1/2 cups (1 1/2 pounds) coarsely chopped kimchi
– 3 cups Cheddar Cheese Sauce (recipe follows)
– Thinly sliced green onions
Cheddar Cheese Sauce:
Prep time: 15 minutes
– 5 tablespoons all-purpose flour
– 5 tablespoons Real California unsalted butter
– 5 cups Real California whole milk
– 4 cups (1 pound) shredded Real California medium Cheddar
– Kosher salt and freshly ground black pepper
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Directions:
In a deep-fryer or large pot fitted with a thermometer, heat the oil to 350°F/176.6°C.
Fry the fries in batches as needed (3 ounces per serving), about 5 minutes per batch. Immediately sprinkle generously with salt and toss with the shichimi and nori (1/4 teaspoon of each per serving). Spoon the kimchi (1/4 cup per serving) over the top and drizzle with the cheese sauce (1/4 cup per serving), or serve with the cheese sauce on the side. Top with the green onions.
Cheddar Cheese Sauce:
Heat the milk in a medium saucepan over medium heat to just below a simmer. When bubbles are just beginning to come to the surface remove from the heat.
Melt the butter in a small stockpot over medium heat and whisk in the flour. Continue to whisk until the mixture is light brown, about 3 minutes.
Slowly, while whisking, add the milk. Whisk continuously until the sauce is silky and thickened. Add the cheese and whisk until melted and smooth.
Recipe courtesy of Chef Emil Marquez, Nomikai, San Jose, CA
Per Order:
Yield: 24 appetizer or side-dish servings
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.