Submitted by California Milk Advisory Board
Yield: 24 appetizer or side-dish servings
Peanut or canola oil for deep-frying
4 1/2 lbs. shoestring fries
1 Tbsp. shichimi togarashi (Japanese seven spice)
1 Tbsp. finely ground nori
2 1/2 cups (1 1/2 pounds) coarsely chopped kimchi
3 cups Cheddar Cheese Sauce (recipe follows)
Thinly sliced green onions
- In a deep-fryer or large pot fitted with a thermometer, heat the oil to 350˚F/176.6˚C.
- Fry the fries in batches as needed (3 ounces per serving), about 5 minutes per batch. Immediately sprinkle generously with salt and toss with the shichimi and nori (1/4 teaspoon of each per serving). Spoon the kimchi (1/4 cup per serving) over the top and drizzle with the cheese sauce (1/4 cup per serving), or serve with the cheese sauce on the side. Top with the green onions.
For the Cheddar Cheese Sauce
5 Tbsp. all-purpose flour
5 Tbsp. unsalted butter
5 cups whole milk
4 cups (1 pound) shredded medium cheddar
Kosher salt and freshly ground black pepper
- Heat the milk in a medium saucepan over medium heat to just below a simmer. When bubbles are just beginning to come to the surface remove from the heat.
- Melt the butter in a small stockpot over medium heat and whisk in the flour. Continue to whisk until the mixture is light brown, about 3 minutes.
- Slowly, while whisking, add the milk. Whisk continuously until the sauce is silky and thickened. Add the cheese and whisk until melted and smooth.