Wisconsin potatoes are a cornerstone of our state’s economy and culinary culture. Let’s learn about the history of this crop with this delicious recipe for crispy Brussels sprout fries.
An pioneering story
Wisconsin’s fertile soil and favorable climate proved ideal for growing potatoes. Over time, farmers improved their methods, introducing pioneering practices that fueled potato production. Potato farmers continue their work from sophisticated growing techniques to revolutionary storage methods
Diversity
Diversity is an integral part of Wisconsin potatoes. From classic russets to lively fingerlings, this state grows a wide range of potato varieties. This diversity not only satisfies local tastes, but also cements Wisconsin’s reputation as a potato powerhouse.
Economic importance
Potatoes are the economic lifeblood of Wisconsin agriculture. Among states with the highest potato production across the country, Wisconsin plants thousands of acres of potatoes each year. This contribution translates into a significant economic recovery effect, generating income and employment opportunities across the supply chain, from farmers and processors to distributors and retailers.
Culinary basis
Potatoes feature in a variety of delicious dishes, from the much-loved cheesy potatoes to warming potato soups and crispy, golden fries. The state’s affluent agricultural heritage is closely intertwined with culinary traditions, in which potatoes play a leading role.
Sustainable development
Potato growers implement environmentally warm practices. Farmers are constantly looking for ways to reduce their carbon footprint by managing water and other environmental resources. These steps are crucial not only to protect the environment, but also to ensure the long-term prosperity of the country’s potato production.
From its pioneering history to its diverse potato offerings and enticing culinary experiences, Wisconsin’s potato industry continues to thrive, promising a future as solid and enduring as the roots from which it springs.
Crispy Brussels sprouts fries
Crispy fries topped with deep-fried Brussels sprouts and roasted peanuts, topped with aromatic Thai chili and lime vinaigrette.
To the Brussels sprouts
- 5 ounces 125 g of granulated sugar
- 1/2 cup 120 ml of white distilled vinegar
- 1/2 cup 120 ml airy soy sauce
- 1/4 cup 60 ml fish sauce
- 1/4 cup 60 ml fresh orange juice
- 3 table spoon 18 g fresh ginger, grated
- 2 everyone 4 g Thai chili, chopped
- 1-1/2 table spoon 11 g of corn starch
- 1-1/2 table spoon 23 ml of water
- 4 everyone 20 g garlic, finely chopped
- Vegetable oil for frying if necessary
- 1 pound 454 g Brussels sprouts, cut in half
- 1 spoon 9 g kosher salt
- 2 table spoon 30 ml fresh lemon juice
For crispy fries
- 2.2 pounds 1 kg frozen waffle fries (any frozen fries can be added)
- Vegetable oil for frying if necessary
To finish the dish
- 1/3 cup 42 g Peanuts, roasted, chopped
- 1/2 cup 50 g fresh coriander, chopped
- 1/2 cup 50 g fresh Thai basil, chopped (you can add regular basil)
- 1/2 cup 50 g fresh mint, chopped
-
To prepare the Brussels sprouts, combine the sugar, vinegar, soy, fish sauce, orange juice, ginger and chile in a medium saucepan. Place the pot over medium heat and cook for 3-5 minutes, stirring occasionally.
-
While the sauce is simmering, combine the cornstarch and water in a petite bowl and add to the sauce. Cook the sauce for 1-2 minutes until it thickens. Remove from heat and stir in garlic. Leave the sauce to infuse for about 5 minutes, then strain the sauce through a fine-mesh strainer. Throw away the slides and save the sauce.
-
Preheat fryer to 350 F (180 C). When the oil is warm, carefully add the Brussels sprouts and cover with the second frying basket. If you’re doing this at home, just fry the sprouts in smaller batches, being careful not to add too many of them to the pot at once, as they tend to release a lot of water when frying and you don’t want them to boil over. Once the sprouts are crispy, drain them well and pour over plenty of the sauce, plus a little lemon juice and salt, if necessary.
-
Fry the fries for 4-6 minutes or until golden brown, drain and keep sultry.
-
To serve, create a base of crispy fries in a bowl, then sprinkle the fries with cooked Brussels sprouts. Finally, decorate the dish with some coriander, basil and mint. Sprinkle the top of the Brussels sprout fries with chopped peanuts.
-
Serve immediately and enjoy the taste!
Calories: 480kcalCarbohydrates: 66GProtein: 9GFat: 22GSaturated fat: 6GPolyunsaturated fat: 2GMonounsaturated fatty acids: 12GSodium: 2906mgPotassium: 922mgFiber: 9GSugar: 20GVitamin A: 710IUVitamin C: 64mgCalcium: 65mgIron: 3mg
