Name: Crispy Japanese Long Fries
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1 ½ cups mashed potatoes (smooth and lump-free); ½ cup all-purpose flour; ¼ cup cornstarch; 1 teaspoon baking powder; ½ teaspoon salt; ¼ teaspoon black pepper or seasoning of choice; 2–4 tablespoons water (as needed to adjust batter); Oil for deep frying

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Crispy Japanese Long Fries are tall, crunchy fries made from a smooth, starchy batter that’s piped and deep-fried to golden perfection. They’re crispy on the outside, soft on the inside, and extra fun to eat thanks to their long, stick-like shape.

Why You’ll Love This Recipe

I love how different these fries are from traditional ones. The unique batter gives them a super crisp texture that stays crunchy longer than regular fries. They’re fun to make, satisfying to dip, and perfect for parties, snacks, or whenever I want something new and tasty to munch on. Plus, I get to customize the flavor however I like.

Ingredients

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

mashed potatoes (smooth and lump-free)
all-purpose flour
cornstarch
baking powder
salt
black pepper or seasoning of choice
water (to adjust the batter)
oil (for deep frying)

Directions

I start by mixing mashed potatoes with flour, cornstarch, baking powder, salt, and pepper in a large bowl.
I slowly add water until a thick, pipeable batter forms—smooth but not runny.
I transfer the mixture to a piping bag fitted with a wide round tip.
I heat oil in a deep fryer or pan to 350°F (175°C).
I pipe long strips of batter directly into the hot oil, cutting them with scissors if needed.
I fry them in batches until golden and crispy, turning them once if necessary.
I remove and drain the fries on paper towels, then serve them hot with my favorite dipping sauces.

Servings and timing

This recipe makes about 3–4 servings. It takes around 15 minutes to prepare the batter and 15 minutes to fry the fries in batches.

Variations

I like adding garlic powder, paprika, or even wasabi powder for extra flavor.
For a cheesy version, I mix some grated Parmesan into the batter.
I’ve also used sweet potatoes for a twist on flavor and color.
Sometimes I top them with shredded nori or sesame seeds for a Japanese touch.
For a spicier snack, I serve them with a chili mayo or sriracha dip.

storage/reheating

I find these are best enjoyed fresh and hot, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I pop them in a hot oven or air fryer for a few minutes to bring the crispiness back.

FAQs

What makes these fries “Japanese”?

The batter method, smooth texture, and long shape are inspired by Japanese snack-style fries found in street food and cafes.

Can I bake these instead of frying?

Frying gives the best texture, but I’ve tried baking them at 400°F on a greased baking sheet. They’re less crisp but still tasty.

Do I have to use a piping bag?

Yes, I find a piping bag helps shape them into long sticks. A freezer bag with the corner snipped can also work.

Can I use leftover mashed potatoes?

Definitely. I just make sure they’re smooth and not too buttery or thin so the batter holds together.

What sauces go best with these?

I love dipping them in spicy mayo, soy-garlic sauce, cheese sauce, or just good old ketchup.

Conclusion

Crispy Japanese Long Fries are a fun, creative twist on a classic snack. I enjoy making and eating these crunchy, golden sticks when I want something exciting and satisfying. Whether I’m serving them at a party or just indulging at home, they always get devoured fast.