Snack Time

The perfect snack: Five creative deep-fried french fries — minus the spuds

The perfect snack: Five creative deep-fried fries — minus the spuds

Houston, Americas River Oaks, August 2015, yuca fries
The yuca steak fries at Americas - River Oaks​ are available as an accompaniment to the burger and Cubano sandwich, or as a standalone side item. Courtesy photo
18th & Vine
SaltAir Seafood Kitchen brings a taste of sea to Upper Kirby, including crispy clam fries. Photo courtesy of 18th & Vine
Houston, Bistro Menil, August 2015, eggplant fries
Pair the fried eggplant fries at Bistro Menil with a refreshing glass of rose wine from the tap.  Photo by Bistro Menil
Sparrow Bar + Cookshop
The roster of inventive New American fare at Sparrow Bar + Cookshop includes chickpea fries. Courtesy of Sparrow Bar+Cookshop
Houston, Americas River Oaks, August 2015, yuca fries
18th & Vine
Houston, Bistro Menil, August 2015, eggplant fries
Sparrow Bar + Cookshop

From shoestring to thick-cut, french fries are beloved any way you slice them. But it doesn’t have to be all about the potatoes. From eggplant to zucchini, here are five tasty deep-fried takes, minus the spuds.

Eggplant fries at Bistro Menil​


The fried eggplant batons at the European-accented bistro are made with rice flour, garlic, thyme and other seasonings, and served with creamy anchovy aioli. Sip a refreshing glass of rose wine from the tap for the perfect pairing. 

Chickpea fries at Sparrow Bar + Cookshop


The roster of inventive New American fare at the Midtown eatery includes this deep-fried chickpea alternative, sprinkled with Indian salt. Crispy on the outside and soft on the inside, dip them in house-made red curry-and-sambal-ketchup.

Yuca steak fries at Americas - River Oaks​


The stellar fries at the River Oaks restaurant are available as an accompaniment to the burger and Cubano sandwich, or as a standalone side item. The hand-cut finger food is made with the South American root vegetable and seasoned with cayenne pepper and turmeric. They’re served with two sauces, huancaina (cheese, milk and aji amarillo) and red pepper, for maximum dipping pleasure.

Clam fries at SaltAir Seafood Kitchen


The newly open hotspot brings a taste of sea to Upper Kirby, including the standout crispy cornmeal-coated clam strips topped with tarragon aioli, hard boiled egg, cornichons, capers and lemon and presented with the house take on French gribiche sauce (mayonnaise-style cold egg sauce).

Zucchini fries at Baker St. Pub and Grill 


The zucchini sticks here are battered and fried until golden brown, and served with Ranch dressing. Wash down your salty snack with a cold brew — the bar offers 30 on tap and more than 35 bottles.