There’s a new frite in town! Avocados, string beans, chickpeas, polenta and other crispy counterparts are taking on the role of potatoes in these inventive, non-traditional approaches to french fries.
Toloache Mexican Bistro
New York, NY
Housemade “fries”: Choice of breaded and fried avocado, cactus or hearts of palm; $5
Chateau Marmont Restaurant
Los Angeles, CA
Aged Balsamic Polenta Fries served with mozzarella, tomato & arugula on ciabatta; $15
Lucille’s Smokehouse BBQ
Signal Hill, California-based
Southern Fried Dill Pickles served with Creole mustard dipping sauce and ranch dressing; $6.50
Sazon
Philadelphia, PA
Yucca Frita (yucca fries); $4
Allegretti
New York, NY
Panisses Nicoise (chickpea fries); $6
Prohibition Taproom
Philadelphia, PA
Beer battered green beans served with aioli dipping sauce; $5
Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.