A gal after my own heart, Jen Wick of La Kitchenette has adapted Mark Bittman’s baked chickpea fries recipe to a proper deep-frying, and serves them with—yum!—harissa aioli. I’d never really considered any french fry alternative beyond the ordinary sweet potato version, so her recipe (and delicious-looking photo!) piqued my curiosity.

Polenta is a natural for frying, given its dense texture and creamy interior. For The Love Of Food adapts this classic Italian preparation with these perfectly golden-brown vegan polenta fries, saving time with premade polenta and spicing things up with garlic and chili oil.

And while a seeming universe of low-carbers can be found declaring allegiance to turnip fries, I would much prefer these roasted beet fries from Loft Organics—though I’d probably try them in the deep fryer and serve alongside a healthy amount of lemon-dill mayo.

What have you tried to fry?

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