Louisiana Voodoo Fries Wingstop (Print-Friendly Format)
Crispy fries with Cajun spice, gooey cheese, bacon, jalapeños, and green onions for bold, savory flavor.
# Required Ingredients:
→ Potatoes
01 -
900 g russet potatoes, peeled and cut into thin fries
→ Seasoned Coating
02 -
130 g all-purpose flour
03 -
1 tablespoon Cajun seasoning
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1 teaspoon paprika
07 -
1 teaspoon salt
08 -
1 teaspoon ground black pepper
09 -
1/2 teaspoon cayenne pepper, optional
→ Binding and Frying
10 -
240 ml buttermilk
11 -
Vegetable oil, for deep frying
→ Toppings
12 -
60 g shredded cheddar cheese
13 -
60 g shredded Monterey Jack cheese
14 -
30 g sliced jalapeños
15 -
25 g chopped green onions
16 -
25 g cooked crumbled bacon
# How to Make It:
01 -
Peel the russet potatoes, cut into thin fries, rinse thoroughly under cold water, and dry completely with paper towels.
02 -
In a large mixing bowl, combine the all-purpose flour, Cajun seasoning, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper if desired.
03 -
Dip the potato fries into the buttermilk, ensuring even coverage, then dredge in the seasoned flour, evenly coating all sides.
04 -
Heat vegetable oil in a deep fryer or large pot to 175°C. Fry fries in small batches for 4–5 minutes or until golden and crisp. Allow fries to drain on paper towels.
05 -
While fries are hot, immediately top with cheddar cheese, Monterey Jack cheese, crumbled bacon, sliced jalapeños, and green onions.
06 -
Serve straightaway while cheese is melted; pair with ranch or preferred dipping sauce if desired.
# Additional Information:
01 -
For increased heat, add more cayenne pepper or drizzle hot sauce over the fries prior to serving.
02 -
Oven-baking provides a lighter texture but the fries will be less crisp.
03 -
Pre-fried fries may be stored and reheated in the oven; add toppings after reheating.