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Tulip Fries

Try this simple and ono recipe for Tulip fries made with Tulip luncheon meat battered and served golden brown and crispy with a spicy sriracha aioli. Try Tulip brand luncheon meat available in your local grocery store.

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Tulip Fries
1 can Tulip brand luncheon meat, french fry cut
2 eggs, beaten
1 cup flour
2 cups panko flakes
1 teaspoon salt
1 teaspoon pepper
oil for deep frying
furikake (optional garnish)


Sriracha Aioli
1/2 cup Lee Kum Kee brand Sriracha Mayonnaise
1 tablespoon Lee Kum Kee brand sesame oil
1/2 tablespoon Aloha Shoyu 

Cooking Process:

Tulip Fries

Heat oil to 350 degrees. Cut Tulip brand luncheon meat into thin slices, then cut into french fry sized pieces. In a small bowl, beat two eggs. In a separate bowl, add flour and season with salt and pepper. Add panko flakes to a third bowl. Take a handful of sliced meat and coat evenly in flour.


Dip pieces into egg, then roll individual pieces into panko. Be sure to coat evenly and keep pieces separate to prevent pieces from sticking together. Fry in small batches until golden brown. Drain on paper towel. Finish with salt and or furikake (optional). Serve with Sriracha Aioli.


Sriracha Aioli
In a small bowl, mix ingredients and chill in refrigerator until ready to serve. 

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Reviewed on: Jul 13, 2017 By