Description
These Irresistibly Spicy Louisiana Voodoo Fries feature crispy, golden fries coated in a flavorful Cajun-spiced flour mix, fried to perfection, then topped with melted cheddar and Monterey Jack cheeses, jalapeños, green onions, and bacon. Perfectly spicy and loaded with bold Southern flavors, they make a delicious appetizer or snack that’s hard to resist.
Ingredients
Scale
Fries and Coating
- 4 large Russet Potatoes
- 1 cup All-Purpose Flour
- 2 tablespoons Cajun Seasoning
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- Salt & Black Pepper, to taste
- 1/2 teaspoon Cayenne Pepper
- 1 cup Buttermilk
- Vegetable Oil (for frying)
Toppings
- 1 cup Cheddar Cheese (shredded)
- 1 cup Monterey Jack Cheese (shredded)
- 1/2 cup Jalapeños (sliced)
- 1/4 cup Green Onions (chopped)
- 1/2 cup Bacon (crumbled)
- Optional: Ranch or Blue Cheese Dressing
- Optional: Sour Cream
- Optional: Avocado
- Optional: Diced Tomatoes
Instructions
- Prep the Potatoes: Peel the russet potatoes if desired, then cut them into thin 1/4-inch fries. Soak the cut fries in cold water for 30-60 minutes to remove excess starch, which helps achieve crispiness. Drain and pat thoroughly dry with paper towels.
- Mix the Coating: In a large bowl, combine all-purpose flour, Cajun seasoning, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. Stir until the mixture is evenly blended and aromatic.
- Coat the Fries: Dip the dried fries into buttermilk briefly to moisten, then dredge them thoroughly in the seasoned flour mixture to fully coat each fry for maximum flavor and crunch.
- Heat the Oil: Preheat vegetable oil in a deep fryer or large skillet to 350°F (175°C). Maintaining this temperature is essential to frying the fries crispy and golden without absorbing excess oil.
- Fry the Fries: Fry the coated fries in small batches, avoiding overcrowding, for about 4-5 minutes until golden brown and crisp. Remove and drain the fries on paper towels to absorb any oil residue.
- Broil with Cheese: Spread the fried fries on a baking sheet and evenly sprinkle shredded cheddar and Monterey Jack cheeses over the top. Place under the oven broiler for 2-3 minutes until the cheese melts and bubbles deliciously.
- Add Toppings and Serve: Remove the fries from the oven and immediately top with sliced jalapeños, chopped green onions, and crumbled bacon. Serve hot, optionally accompanied by ranch or blue cheese dressing, sour cream, avocado, or diced tomatoes for extra flavor layers.
Notes
- Soaking the potatoes is crucial to remove starch and make the fries crispy.
- Make sure to dry the fries thoroughly before coating to ensure the flour adheres properly and fries crisp up.
- Maintain the oil temperature at 350°F to prevent greasy fries.
- Fry in small batches to avoid lowering oil temperature and overcrowding.
- Broiling cheese for just a few minutes melts it nicely without drying out the fries.
- Adjust the cayenne pepper to control spice level based on your preference.
- Optional toppings like avocado, sour cream, and diced tomatoes balance the heat and add freshness.
