Crispy Japanese Long Fries

These Crispy Japanese Long Fries are one of my favorite snacks to make when I want something fun, crunchy, and totally addictive. They’re long, golden, and extra crisp on the outside with a soft, fluffy interior — kind of like a mix between traditional fries and crispy potato sticks. I love how simple they are to make and how they turn out perfectly every single time.

Why You’ll Love This Recipe

I love this recipe because it’s quick, satisfying, and has that signature Japanese street food vibe. The fries are beautifully golden and stay crunchy even after cooling. They’re made with basic ingredients but have a texture that feels unique and special — perfect for serving with dips, sauces, or even on their own. It’s also a fun recipe to make at home since the long, slender shape looks amazing when served.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Potatoes (Russet or Yukon Gold work best)
• Cornstarch
• All-purpose flour
• Salt
• Water
• Vegetable oil (for frying)

Optional seasonings: garlic powder, paprika, nori flakes, black pepper, or chili powder.

Directions

1. I start by peeling and boiling the potatoes until they’re soft enough to mash, about 10–12 minutes.
2. I drain them well, then mash until smooth and lump-free.
3. I add cornstarch, flour, salt, and just enough water to form a thick dough-like consistency.
4. I transfer the mixture into a piping bag fitted with a large round tip (or a plastic bag with a small corner cut off).
5. I heat vegetable oil in a deep pan to about 350°F (175°C).
6. I carefully pipe long strips of dough directly into the hot oil, cutting them with scissors to my desired length.
7. I fry until golden and crispy, about 2–3 minutes per batch.
8. I remove the fries with a slotted spoon and drain them on paper towels.
9. I season immediately with salt or my favorite seasonings and serve hot.

Servings and Timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Sometimes I mix grated cheese or a bit of potato starch into the dough for extra crispness. For a twist, I season them with Japanese spices like furikake or togarashi. I’ve also made baked versions by piping the dough onto parchment and baking at 425°F (220°C) for 20 minutes until golden. When I’m craving something sweet, I dust them with cinnamon sugar instead of salt — it’s surprisingly delicious.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I place them in an oven or air fryer at 375°F (190°C) for 5–7 minutes to restore their crispness. I avoid microwaving since it makes them soft.

FAQs

What makes Japanese Long Fries different from regular fries?

They’re made with a mashed potato and flour dough, giving them a smoother texture and a longer, uniform shape that fries up extra crispy.

Can I use sweet potatoes instead?

Yes, I can! Sweet potatoes work just as well — they add a touch of natural sweetness and still crisp up beautifully.

How do I keep them from getting soggy?

I make sure the oil is hot enough before frying and avoid overcrowding the pan. Cooling them on a wire rack instead of paper towels also helps maintain crispness.

Can I air fry them instead of deep-frying?

Yes, I can pipe them onto parchment in the air fryer and cook at 400°F (200°C) for 10–12 minutes, flipping halfway for even browning.

What dips go well with these fries?

I love serving them with spicy mayo, ketchup, cheese sauce, or a simple soy-garlic dip for a savory twist.

Conclusion

These Crispy Japanese Long Fries are my go-to when I want something golden, crunchy, and absolutely satisfying. I love how easy they are to make and how impressive they look when served. With their crisp exterior and soft, pillowy center, they’re the perfect snack or side dish that always gets rave reviews every time I make them.

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