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French-Fry Fascination: How Other Countries Flavor Fries

The clouds parted and the sun shone its brightest the moment some kitchen genius decided to transform humble potatoes into long, fried cylinders of deliciousness. These days, there’s possibly no vegetable dish as universally beloved as french fries. They’re found in eateries all over the world and enjoyed with a surprising variety of condiments and toppings. If you think ketchup reigns supreme everywhere, feast your eyes on the many ways countries choose to dress their fries.


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In Japanese fast-food restaurants, like First Kitchen and McDonald’s, fries are seasoned with flavored powders such as seaweed, barbecue, Italian seasoning, basil, and even chicken soup. First Kitchen actually has toppings bars where you can create their so-called “flavor potatoes.” _Photo source: "petrr": (cc)_

Hong Kong and Singapore

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McDonald’s calls these seasoned fries “shake shake” fries, and they’re sold in other Asian countries, as well. You put the fries in a bag, pour a seasonings packet over them, and shake it up until the fries are coated. _Photo source: "iMorpheus": (cc)_


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Banana ketchup is the condiment of choice in the Philippines. It’s actually sweeter than tomato ketchup is, and a little spicier, too—think Thai chili sauce with a hint of vinegar. Banana ketchup is also used as spaghetti sauce. _Photo source: "Wikimedia Commons":


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Like Filipinos, Malaysians like their french-fry accompaniments sweet and with a little kick. Chili sauce is a frequent addition to many foods here, but it works especially well with fried goods. _Photo source: "Like the Grand Canyon": (cc)_


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Other than a robust dash of malt vinegar and salt, french-fry fans in the UK fancy HP Sauce, a brown sauce made with malt vinegar, tomatoes, tamarind, and various spices. Brown sauce is also big in Canada. _Photo source: "Annie Mole": (cc)_

Australia and New Zealand

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Aussies and Kiwis also enjoy vinegar on their fries, but rather than use plain old table salt, they reach for chicken salt. In fact, they use chicken salt the way we use regular salt, giving all their fried entrées a subtle dose of poultry flavor.

Denmark and France

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Rémoulade is the most popular topping on french fries in Denmark and France. It’s mayonnaise-based and usually includes ingredients such as curry, paprika, lemon juice, horseradish, mustard, and so forth. _Photo source: "cyclonebill": (cc)_


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Mayonnaise- and aioli-based condiments are also what Germans request most when ordering a currywurst meal, which often comes with a side of fries. The curry ketchup that coats the meat also makes a fine dipping sauce. _Photo source: "Like the Grand Canyon": (cc)_


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No need to sit down with french fries in the Netherlands, where fries are put in big cones for on-the-go snacking. Mayonnaise is the usual topper, but lest you get grossed out, it’s creamier and more flavorful than the mayonnaise we have in the United States is. _Photo source: "ryemang": (cc)_


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The Dutch people’s love for french fries is matched only by the Belgians’, who also put fries in cones and douse them in everything from peanut sauce to spicy ketchup to curry mayonnaise—sometimes all in the same cone. _Photo source: "Like the Grand Canyon": (cc)_


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Don’t expect an array of liquid toppings like what you’d find in Belgium if you order fries in Bulgaria. Instead, they come sprinkled with spices and sirene, a tangy cheese that’s similar to feta. _Photo source: "cherrylet": (cc)_


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In Romania, you dip french fries in mujdei, a spicy sauce made with minced garlic cloves, salt, oil, vinegar, and a little bit of water. The consistency can be more on the liquid or paste side, depending on one’s preference. _Photo source: "Wikimedia Commons":

Puerto Rico and Argentina

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Mixing mayonnaise and ketchup creates Russian dressing in the United States (or “fry sauce,” as it’s known in Utah and surrounding areas), but it goes by “mayoketchup” in Puerto Rico and by “salsa golf” in Argentina. A common ratio is two parts mayonnaise to one part ketchup. _Photo source: "Wikimedia Commons":


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Canadians cite poutine as a surefire hangover cure, as the jaw-dropping amount of grease it contains could surely soak up a whole year’s worth of alcohol. Even so, beef gravy and fresh cheese curds remain their preferred way to flavor french fries, even when sober. _Photo source: "LWY": (cc)_

United States

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Not to be outdone by our friends up north, we also favor cheese and beefy substances on top of our fries. Of course, the cheese is hardly fresh (though it is American!), and the gravy is eschewed for an even heartier chili. _Photo source: "Virtual Ern": (cc)_

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