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Cheese steak fries

Crisp and slightly salty shallow-fried Alfresco cheese steak fries make perfect party food. Great with a sprinkling of za’atar and a spicy yoghurt for dipping.

170g pot Greek yoghurt

1 lemon, zested, then cut into wedges for squeezing

1 tbsp rose harissa

3 tbsp za’atar, plus extra for sprinkling

75g plain flour

Pack of Alfresco cheese steaks, cut into fries

Oil, for frying handful mint, leaves torn

Mix the yoghurt with the lemon zest and some seasoning, then swirl through the harissa so that you have pockets of hot and cool in the dip.

On a plate, stir the za’atar into the flour, then cut the Alfresco steaks into strips and roll them in the mixture so that they’re evenly coated.

Heat the oil in a shallow, heavy-bottomed pan or casserole dish until 180C on a cooking thermometer, or a piece of bread browns in 20 secs.

Working in batches, carefully lower the cheese steak strips into the oil and cook for 2 mins until crisp and golden, then drain on kitchen paper.

Sprinkle over the mint and za’atar, then serve with the lemon wedges and the spicy yoghurt for dipping.

 

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