Tex Mex Mixed Crunchy Fry
Get ready to spice up your snack game with the irresistible Tex Mex Mixed Crunchy Fry! This vibrant dish combines golden, crispy russet potato fries, crunchy corn tortilla strips, and zesty breaded jalapeño rings, all fried to perfection and tossed together for the ultimate texture experience. Infused with bold Tex Mex flavors from chili powder, paprika, and cumin, and topped with melted sharp cheddar cheese, this recipe offers a delightfully spicy and savory kick. Garnish with fresh cilantro and a squeeze of lime for an extra burst of freshness. Perfect as a crowd-pleasing appetizer or a fun side dish, this easy-to-make recipe brings bold flavors and satisfying crunch to every bite.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 6 Yellow corn tortillas
- 2 medium Fresh jalapeños
- 1 cup Sharp cheddar cheese
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 2 large Eggs
- 1.5 cups Panko breadcrumbs
- 1 teaspoon Ground paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Vegetable oil
- 2 tablespoons Fresh cilantro (optional)
- 4 Lime wedges (optional)
Instructions
Peel the russet potatoes and cut them into thin sticks (French fry style). Soak them in cold water for 10 minutes to remove excess starch, then pat dry thoroughly with a clean kitchen towel.
Cut the yellow corn tortillas into thin strips, approximately 1/4 inch wide, to create tortilla crisps.
Slice the jalapeños into 1/4-inch thick rings, removing seeds for less heat if desired.
In a shallow bowl, mix the all-purpose flour and cornstarch. In a separate bowl, beat the eggs. In a third bowl, combine the panko breadcrumbs, paprika, cumin, chili powder, 1/2 teaspoon salt, and black pepper.
Dredge the jalapeño slices in the flour mixture, then dip them into the egg, and finally coat them in the seasoned panko breadcrumbs. Set aside on a plate.
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium heat until it reaches 350°F (175°C). Use a thermometer for accuracy to ensure proper frying temperature.
Working in batches, fry the potato sticks for about 6-8 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate. Sprinkle with a pinch of salt while still hot.
Fry the tortilla strips until crispy and lightly golden, about 2-3 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.
Fry the breaded jalapeño rings for 2-3 minutes or until golden brown. Remove and drain on paper towels.
On a large serving platter, mix the fried potato sticks, tortilla strips, and jalapeño rings. Sprinkle shredded cheddar cheese over the top while the mix is still warm, letting it slightly melt.
Garnish with freshly chopped cilantro for an herbaceous touch and serve with lime wedges for a zesty squeeze of flavor, if desired.
Nutrition Facts
Calories |
2459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.9 g | 286% | |
| Saturated Fat | 37.1 g | 185% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1069 mg | 46% | |
| Total Carbohydrate | 110.6 g | 40% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 5.5 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 305 mg | 23% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 956 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
