[1] These Asian-fusion fries turn Korean kimchi into a dip. Here’s the recipe (photo © Idaho Potato Commission).

[2] These fries are seasoned with furikake, a Japanese seasoning blend you can see in the bowl. Here’s the recipe, which includes a sauce flavored with sriracha, native to Thailand (photo © Girl Carnivore).

[3] Daiguko imo, recipe #1 below, is a popular Japanese recipe that caramelizes the fries (photo © Idaho Potato Commission).

[4] Harissa fries fuse two cultures: harissa spice from Tunisia on the fries, and aïoli from France (photo © Idaho Potato Commission).

[5] Carne asada fries, fully loaded, is recipe #2 below (photo © Idaho Potato Commission).

[6] Want to make spiral cut fries? Try this recipe from the Idaho Potato Commission.

Updated August 2026

July 13th is National French Fry Day. In previous years we’ve created a glossary of the different types of French fries, and a variety of recipes from the Canadian favorite, poutine, to the two new recipes below.

This year our focus is on fusion food, where fries are seasoned or otherwise prepared with the flavors or techniques of other countries. These examples were reported by Flavor & The Menu, a magazine for chefs.

Below:

> Fries in Asia.

> Fries in the U.S.

> Recipe: Japanese-influenced daigaku imo fries.

> Recipe: Mexican-influenced carne asada fries.

> What is fusion food?

Elsewhere On The Nibble:

> The history of French fries.

> The different types of fries: more than 40!

> Top 10 favorite dips for fries.

> How to make the best French fries.

> Make your own signature fries.

> Non-ketchup dips for fries.

> The history of potatoes.

> The different types of potatoes: a photo glossary.

> The year’s 30 potato holidays.

> The year’s 24 fried food holidays.

> Food fun: The world’s largest French fry.
 
 
1. WHAT’S UP WITH FRIES IN ASIA

 
 
2. WHAT’S UP WITH FRIES IN THE U.S.

Fries have always been on the menu in the U.S., and they’re moving on up. According to recent data from Technomic’s MenuMonitor, fries have shown a 46.5% growth on menus at better restaurants since 2010.

Americans consumers are eating even more fries today than a few years ago. Technomic’s MenuMonitor finds an increase in the number of appetizer fry items on menus, as well as in the number of side fry items at fine-dining restaurants, up by 5% since 2013.

Rather than using grapeseed oil or canola oil, some top chefs are frying their potatoes in duck fat or goose fat, even beef tallow, each of which give the fries a distinctive, luxurious flavor. Another trend…
 
 
Loaded Fries

These take inspiration from the loaded baked potato. Poutine, the beloved Canadian dish of fries topped with cheese curds and gravy, is currently the fastest-growing way of loading fries, according to Technomic.

Fast-food versions of loaded fries have been noted, often as limited-time offers, such as Wendy’s BBQ Pulled Pork Fries and Baconator Fries, topped with Cheddar cheese sauce, bacon and shredded Cheddar.

Regional or global fusion profiles also prevail, such as:

 
The only limit is your imagination.
 
 
Fries With Heat

As Americans consume more and more hot sauce, spicy fries—like Five Guys’ Cajun fries—have become a popular option at chain restaurants.

You can shake cayenne or hot sauce on your fries, or use sriracha ketchup, but here’s what the professionals are doing:

 
“Fries as a base are a no-brainer,” says chef Charlie Baggs of Chicago-based Charlie Baggs Culinary Innovations. “If you use fries like you use bread in a sandwich, you have the base, garnish, protein, sauce. If we look at fries like that—and you vary the color, temperature and textural elements—you can build exponential flavor systems.”

Chef Brian Goodman of Sawyer’s Street Frites and The Greenhouse Tavern in Cleveland advises: “Anything that can be on pasta, you could also make into a frite dish.” His carbonara frites are inspired by the pasta favorite—with black pepper, pecorino cheese and pancetta pepato—and are a huge draw at Cleveland Browns’ FirstEnergy Stadium.

Now, how about some recipes?

RECIPE #1: JAPANESE DAIGAKU IMO FRIES

Daigaku imo is a Japanese dish of caramelized potatoes, traditionally made with sweet potatoes and black sesame seeds. The name translates as “university potatoes”: The dish was a popular snack at universities in Tokyo in the early 1900s.

This recipe, which came to us from the Idaho Potato Commission, is from Chef Eric Yung of Elite Catering in Dayton, Ohio. He uses white russet potatoes and “tones the sweetness of the dish down to a kettle corn level.”

Ingredients

 
Preparation

1. COMBINE the sugar, syrup and soy sauce in a small pot until the mixture is reduced and nappe consistency. Nappe, a French term meaning “layer,” is a consistency that allows a sauce to coat the food evenly. It should be neither too thick nor too thin.

2. SCRUB the potato well and cut into wedges, leaving the skin on for color (you can peel it if you want). Place the cut pieces in cold water. When ready to fry, drain the pieces and pat dry. Place in the fryer until cooked through and lightly browned.

3. REMOVE the potato from the fryer, drain and combine with the syrup mixture. Toss to coat (you can stir the potato into the syrup); the potato will shine if coated properly. Sprinkle with some gomashio. Separate the potato pieces so they don’t get stuck to each other, and serve.
 
 
RECIPE #2: MEXICAN CARNE ASADA FRIES

This recipe, from food blogger Jonathan Melendez of The Candid Appetite, was also sent to us by the Idaho Potato Commission.

In his take, Jonathan tops French fries with all the ingredients for Carne Asada (not unlike the Chinese-Peruvian dish, lomo saltado, photo #6). To save time, use store bought salsa and guacamole.

Ingredients

1. HEAT a Dutch oven or other large pot over medium-high heat. Fill it a bit less than halfway with vegetable oil. Attach a deep fryer thermometer and heat the oil to 350°F.

2. PEEL the potatoes and slice them into thin fries. Immediately place the fries into a bowl of cold water to prevent them from turning brown, and to rinse away the excess starch. Drain the potatoes and dry them thoroughly with a clean kitchen towel. Make sure they’re completely dry; you don’t want any moisture in the oil.

3. FRY the potatoes in batches until light golden brown, about 3 to 5 minutes. Stir with a slotted spoon and transfer to a wire rack set over a baking sheet. Continue frying the rest of the fries. Heat the oil to 375°F and fry the potatoes a second time (also in batches) until deep golden brown and crispy, 1 to 2 minutes. Transfer the fries back to the wire rack and sprinkle with salt to taste.

4. HEAT an outdoor grill or a stovetop grill pan over medium-high heat until hot. In a large bowl, combine the flap steak with the salt, pepper, granulated garlic, onion, paprika, oregano and Worcestershire sauce. Mix until evenly seasoned. Cook the meat until charred on both sides, about 5 to 7 minutes. Transfer to a cutting board and allow to rest for a few minutes before chopping.

5. ASSEMBLE: Arrange the fried potatoes on an oven-safe platter, baking sheet or individual ramekins. Sprinkle with shredded cheese and place in a 350°F oven for about 5 minutes to melt the cheese. Top with chopped carne asada, sour cream, guacamole, tomatoes, pickled jalapeños, cilantro and queso fresco. Serve immediately.
 
 
4. WHAT IS FUSION FOOD?

Fusion food combines (“fuses”) ingredients, cooking techniques, or culinary traditions from two or more distinct food cultures in a single dish. Since the world became a global village, chefs and home cooks have looked for new ways to bring excitement to conventional dishes.

Fusion food can be intentional and innovative, or it can develop naturally through migration, trade, and cultural exchange. The term is broad, so not every dish influenced by another cuisine is necessarily “fusion”—in fact, we question the inclusion of Tex-Mex (see the ‡footnote).

Here are some undeniably fusion dishes:

 
There are entire fusion cuisines, such as Chifa, a Peruvian-Chinese culinary style born from Chinese immigration to Peru, featuring dishes like arroz chaufa, Peruvian-style fried rice. It combines Chinese wok-cooking methods and ingredients (say-old white rice, scallions, scrambled eggs, soy sauce, sesame oil, garlic and proteins like chicken, beef, pork, or shrimp) with Peruvian ingredients like amarillo chiles.

If you’re a creative cook, consider the fusion dishes you like to create—and create them!

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*If the feta is too salty, soak the block in fresh water for 15 minutes. Rinse, taste, and soak again as necessary.

†Döner vs. Gemüse kebab: The traditional Döner kebab is made with lamb or minced veal/beef. Gemüse kebab is made with chicken thigh meat.

‡Tex-Mex is referred to as “Mexican culinary traditions adapted with ingredients and techniques associated with the U.S.” When we pursued the “American ingredients and techniques” side of Tex-Mex, we are told that it “reflects Texas ingredients, ranching culture, U.S. food production, and adaptations made by Mexican American cooks in Texas. It is not simply Mexican food with unrelated American ingredients added; Tex-Mex developed as its own regional cuisine.”

Aha: It’s a regional cuisine, but it could be a region of Mexico. Go back before 1845, before the Texas Annexation, and it was! The Republic of Texas had declared independence from the Republic of Mexico in 1836, which led directly to the Mexican-American War (1846–1848). Mexico lost; Texas went from a region of Mexico to a region of the U.S.

Common American or distinctly Texan influences include a larger amount of meat due to Texas ranching. Yellow cheeses (Cheddar and cheese sauces made from processed cheese) are associated with Tex-Mex, rather than Mexico’s white cheeses (cotija, queso fresco, queso Oaxaca, or cotija, e.g.). Wheat-flour tortillas are Mexican, but their widespread use in Texas, especially for burritos, breakfast tacos, and fajitas, became a hallmark of Tex-Mex.

Is this “fusion?” Not IMHO. By the way, a food that isn’t Tex-Mex, but Cal-Mex, is tortilla chips. They were invented by a Mexican-American woman in L.A. Here’s the scoop.
 

[7] A Tex-Mex buffet. Top row: burritos, chile con carne, tacos. Bottom row: queso dip (formally, chile con queso) with tortilla chips, fajitas, and enchiladas. A note: tortilla chips are actually Cal-Mex (photo © The Nibble).
 

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Time for breakfast: waffles, bacon and [frozen] yogurt (photo courtesy King Arthur Flour).

This idea comes from the savvy bakers at King Arthur Flour: Breakfast Waffle Ice Cream Sandwiches (as if you needed an excuse to have ice cream for breakfast!).

Cook some waffles and bacon, and sandwich with frozen yogurt instead of topping them with an egg. We adapted the recipe by adding some bacon jam (buy it or make it) and maple syrup.
RECIPE: BREAKFAST ICE CREAM SANDWICHES

Ingredients Per Waffle Sandwich

 
Preparation

1. MAKE the waffles and let cool. When cool…

2. SPREAD 1 cup of frozen yogurt over one waffle. If using bacon jam, spread it on the underside of the top waffle.

3. COMBINE the two waffles into a sandwich, wrap in plastic and freeze for 20 minutes. When ready to serve…

American, Belgian, Hong Kong, Liège and more: Here are the different types of waffles.
 

THE HISTORY OF WAFFLES

The waffle emerges in the Neolithic Age as a rustic hotcake. The ancient Greeks cooked them between two hot plates.

But it took until the 1200s for a creative French craftsman to create the “honeycomb” pattern we use today.

Check out the history of waffles.
 
  

While it’s easy to find something fresh and delicious in the summer months, today’s tip is a good template for year-round dinners. Simply combining broiled or grilled protein (chicken, fish) and seasonal vegetables with a tasty sauce makes a healthful, flavorful dinner any time of year.

Just make (or buy) the yogurt sauce and chermoula sauce in advance (see “What Is Chermoula, below).

You can also use tzatziki—a cucumber-garlic-yogurt dip often found ready-made in with the other refrigerated dips—or its Indian relative, raita. Click on the links for recipes.

We adapted this recipe from a Good Eggs meal kit. You plate the food individually, or pass a platter with flatbread (naan, pita, tortillas) to pass around.

> Summer squash: The difference between green squash and yellow squash.

 
 
WHAT IS CHERMOULA SAUCE?

Chermoula is a North African marinade and sauce popular in the cuisines of Algeria, Libya, Morocco, and Tunisia.

As with pesto recipes, there are countless regional variations both in ingredients and proportions. But chermoula usually starts with a mixture of fresh herbs (especially cilantro), olive oil, lemon juice, cumin, garlic, and salt.

Flavorful chermoula is typically used with fish and seafood, and its green color adds brightness to what we personally refer to as “the ubiquitous beige and brown foods.” Variations include black pepper, fresh coriander, ground chiles, onion, pickled lemons, and saffron, among others.

Chermoula is also used to flavor meat, poultry, and vegetable dishes. You can use it to coat fish and chicken before broiling; we love it as a condiment with lamb.

Here’s the recipe for chermoula sauce.
 
 
RECIPE: SMOKY CHICKEN & SUMMER SQUASH

While we crave the smoky, summery flavor of food off the grill, we don’t have access to one in our small city apartment. Our broiler is our substitute. As a time saver (and to avoid cleaning the broiler), we often buy pre-broiled chicken breasts at Trader Joe’s.

You can make the chermoula and yogurt sauces up to 3 days in advance. You can use the chermoula or yogurt sauces on the salad in addition to the wraps, or pick another salad dressing of your choice.

Ingredients

 
Preparation

1. MARINATE the chicken at least 30 minutes before cooking, to 2 hours or overnight. Mix all ingredients of the marinade in plastic zip-lock bag. Add the chicken and make sure that every piece is covered evenly. Marinate in a fridge for at least 30 minutes to 2 hours or, better yet, overnight. Place the chicken and all of the marinade in a baking dish.

2. PREHEAT the broiler and line a sheet pan with aluminum foil. Wrap the flatbread in aluminum foil. Bring the sauces from the fridge and place in serving bowls to warm, and set aside.

3. RINSE and slice the squash and spring onions at an angle, into coins. Toss with a pinch of salt and some olive oil and arrange in a single layer over half of the sheet pan. Place the chicken on the other half, leaving space in between each piece. Drizzle the marinade over the chicken if desired, but don’t reuse any protein marinade (uncooked marinade can retain bacteria from the raw proteins).

4. BROIL on the top rack of the oven for 8 minutes, or until the chicken is cooked through and the vegetables have browned. Then, place foil-wrapped bread on the bottom rack of the oven to heat for 2 minutes, or until warmed through. While the chicken is broiling…

5. WASH the romaine and prepare any other salad ingredients of your choice.

6. REMOVE both the sheet pan and bread from the oven. Plate and serve chicken and veggies with a dollop of yogurt sauce, a drizzle of chermoula, and warm lavash!

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*Thinner is better: Thinner squash are more tender than fatter ones, and better suited for rolling in the flatbread.

†Spring onions substitute: Spring onions are not the same as green onions/scallions. They are immature bulbs of red or yellow onions, with bulbs about 1-inch in diameter and green tops that can either be eaten fresh or cooked. If you can’t find them, pick the smallest yellow onions from the bin.

‡Easy marinade: Some Americans have defaulted to marinating chicken in bottled Italian salad dressing, which may be convenient but is pricier and less elegant in flavor than an easy homemade marinade. Just combine oil, acid (vinegar or citrus juice), minced garlic, salt, and pepper, plus a bit of honey or maple syrup for a nuanced sweetness. As a guide, start with 6 tablespoons olive oil, 4 tablespoons low sodium soy sauce, 2 tablespoons lemon or lime juice or wine vinegar, and flavorings of choice: 1 tablespoon Worcestershire sauce, 2 tablespoons honey, 3 to 6 cloves of minced garlic, and to taste, a few dashes of hot sauce, salt, and pepper.
________________

[2] Chermoula sauce (photo courtesy Off The Meat Hook).

[3] Green and yellow summer squash are “fraternal twins” in the same species (photo courtesy Produce On Parade, which has a delicious recipe for both squash in a green curry sauce).

[5] Crookneck yellow squash can often be found at farmers markets (photo courtesy Only Foods), which has lots more information about them.

[6] Eight-ball squash, the size of softballs, are an heirloom variety (some are hybrids), can be found at some markets—or grow your own with seeds from Burpee.

In terms of cooking and eating, there is no difference; although some find that yellow summer squash (straight neck or crook neck) to be a bit sweeter.

Both belong to the genus and species Cucurbita pepo, which originated in Mexico. Their species siblings include winter squash such as the field pumpkin and acorn squash, among others. All are subspecies of the pepo species.

How can these latter thick-skinned winter squashes be siblings of the delicate-skinned summer squash?

Summer squash is picked while still immature and thin-skinned so that the skin and seeds are still soft and edible. They also grow on bush-type plants that do not spread across the ground, like winter squash and pumpkin. A few healthy and well-maintained plants produce abundant yields.
 
 

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