Beef Tallow Fries with Furikake Recipe

If you’re craving crispy, flavorful fries that pack a punch of umami and a touch of spice, you’re in for a treat with this Beef Tallow Fries with Furikake Recipe. These fries have that rich, golden crunch you only get when frying in beef tallow, and the furikake seasoning adds a delightful Japanese-inspired twist that makes every bite addictive. Trust me, once you try this recipe, you’ll want to make it again and again—it’s seriously fan-freaking-tastic.

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Ingredients You’ll Need

The magic behind this Beef Tallow Fries with Furikake Recipe lies in simple, quality ingredients that work harmoniously—starchy russet potatoes that crisp up beautifully, rich beef tallow for that deep flavor, and furikake seasoning to elevate every bite. Here are the essentials and a few shopping tips so you get the best results.

• Russet Potatoes: These are my go-to because they fry up crispy on the outside and fluffy inside—perfect for fries.
• Beef Tallow: Look for pure beef tallow at specialty stores or online; it’s worth investing in to get that authentic flavor.
• Coarse Sea Salt: Use this to season right after frying—the coarse texture adds a nice finish.
• Furikake Seasoning: This Japanese rice seasoning with seaweed and sesame adds umami—grab it from an Asian market or online.
• Sriracha Sauce: Gives the sauce a kick; you can dial it back or amp it up depending on your heat preference.
• Mayo: Helps mellow the spice and bind your dipping sauce together with a creamy texture.

Variations

I love tweaking this Beef Tallow Fries with Furikake Recipe depending on the mood and occasion—sometimes I play with the spice level, other times I experiment with additional toppings. There’s plenty of room to make this recipe your own!

• Loaded Fries: My family goes crazy when I add melted cheese, scallions, and even a drizzle of spicy mayo on top—totally indulgent!
• Vegan Twist: You can swap beef tallow for coconut oil and replace mayo with vegan mayo to keep it plant-based but still delicious.
• Heat Variations: If you’re not a fan of spicy, reduce the sriracha or swap it for a milder chili sauce; alternatively, add more if you love heat.
• Seasoning Mix: For a slightly different twist, try mixing furikake with a sprinkle of smoked paprika or chili powder for smoky undertones.

How to Make Beef Tallow Fries with Furikake Recipe

Step 1: Prep Your Potatoes

Start by peeling your russet potatoes and slicing them into evenly sized fries—about ¼-inch thick works best. I like to soak them in cold water for at least 30 minutes (or up to an hour if you have time) to wash out excess starch, helping them crisp up better when fried. Pat them completely dry with a clean kitchen towel before moving on.

Step 2: Heat the Beef Tallow

In a heavy-bottomed pot or deep fryer, heat ½ cup of beef tallow over medium-high heat. You’re aiming for a temperature around 350°F (175°C) for frying. Use a thermometer if you have one—maintaining the right temperature is key to crispy, non-greasy fries.

Step 3: Fry the Potatoes in Two Batches

This is where the magic happens. Fry the potatoes in batches so you don’t overcrowd the pot, which can drop the temperature and result in soggy fries. Fry for about 4-5 minutes the first time until they’re pale and soft but not browned. Remove and drain on paper towels.

Then, increase the heat slightly and fry the potatoes a second time for about 2-3 minutes until they turn golden and crispy. Double-frying is my favorite trick to get the perfect crunch every single time.

Step 4: Season with Sea Salt and Furikake

While fries are still hot, sprinkle generously with coarse sea salt and the furikake seasoning. The heat helps the seasoning stick, and that seaweed and sesame in the furikake adds a subtle depth I absolutely love.

Step 5: Mix the Spicy Sriracha Mayo

In a small bowl, mix the sriracha sauce with mayo until creamy and well blended. Taste and adjust the level of heat or creaminess as you like—it’s the perfect cool balance to the crispy, salty fries.

Step 6: Serve Immediately and Enjoy!

Plate up your Beef Tallow Fries with Furikake and drizzle that spicy mayo on top, or serve it on the side for dipping. Fresh, warm, and crispy—the kind of fries that make you close your eyes and savor every bite.

How to Serve Beef Tallow Fries with Furikake Recipe

Garnishes

I usually stick with the furikake and sea salt as my main garnishes because they deliver such a distinct umami-savory punch, but sometimes I love adding thinly sliced green onions or a sprinkle of toasted sesame seeds to brighten things up and add extra texture.

Side Dishes

This Beef Tallow Fries with Furikake Recipe pairs wonderfully with a simple grilled burger or a juicy teriyaki chicken. I’ve also enjoyed them as a snack alongside a cold beer on weekend evenings—anyway you serve them, folks go wild for these fries.

Creative Ways to Present

For parties, I like to serve these fries in brown paper cones lined with parchment paper—remembering those food trucks in Oahu where I first fell in love with street fries. It makes snacking fun, casual, and totally Instagram-worthy!

Make Ahead and Storage

Storing Leftovers

I recommend storing leftover fries in an airtight container in the fridge, but know that fries are at their best fresh. When stored properly, they stay decent for up to 2 days, though they do lose some crispiness.

Freezing

I’ve tried freezing these fries before, but since they’re fried in beef tallow they don’t reheat with the same crisp texture. If you want to freeze, flash-freeze them first on a baking sheet, then store in freezer bags—but plan to re-crisp them in a hot oven.

Reheating

To get crispiness back when reheating, scatter fries on a baking sheet and warm them in a 400°F oven for 8-10 minutes. Avoid microwaving since that can make them soggy. A quick toss in a hot skillet with a bit of beef tallow also refreshes them nicely.

FAQs

Final Thoughts

This Beef Tallow Fries with Furikake Recipe holds a special place in my heart—not just because of how amazing they taste, but because they remind me of those bustling food trucks in Oahu where I first tried street-style fries that completely blew me away. Making them at home brings back a flood of happy memories, and sharing this recipe with friends has always been a hit. I hope you’ll enjoy making and savoring these crispy, flavorful fries as much as I do. Once you do, you’ll see why I recommend it like a good friend sharing their favorite comfort food discovery.

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