These vegetable fries were fun and tasty. I really loved the combination of the date flavor (used date syrup already in my pantry) with the chipotle mayo.
I also experimented and did a batch in my deep fryer (substituting white rice flour for the tapioca starch, skipping the steaming stage, 6 min at 350°F.) While some people might not like the health aspects of the deep fryer, I thought this was easier overall and slightly better for achieving crispness.
Still, the oven baking did achieve a pretty good “fry” texture. A couple of things to consider… better to err on the side of baking these too much than not enough. Also, these should be served right away. The few that were left over did not stay crisp very long.
