Our recipe for Disco Fries features crispy crinkle cut fries smothered with plenty of melty mozzarella cheese and our literal secret sauce: egg foo young gravy! These are insanely tasty and a real treat!
A New Jersey Dinner Staple
For most New Jerseyans, Disco Fries need no introduction. They’re a staple in New Jersey Diners (NJ is the diner capital of the world!). Some even judge the overall quality of a diner on their disco fries! (Kinda like me with hot and sour soup in Chinese takeout restaurants…)
They’re usually smothered with a beef-based gravy and mozzarella cheese—kind of like a Jersey version of poutine, if you’ve had it up in Quebec, Canada.
As a bonafide Jersey girl, I’m ashamed to say that I only recently tried them for the first time with a couple of friends who were shocked I’d never ordered them. They were glorious. Perfectly crispy, soaked in gravy and smothered in melted cheese—all served in a warm heatproof bowl right out of the broiler.
What Makes Our Disco Fries Unique
Recently, we cooked up a batch of our beloved egg foo young gravy for our St. Paul sandwich. Fresh off my disco fries introduction, my mind wandered to the bag of frozen french fries in our freezer.
These are some of my favorite recipes—the spontaneous “what if we just…?” moments that turn out to be genuinely delicious.
It’s worth mentioning that just about everyone who tries our egg foo young gravy declares it the best they’ve ever tried! It’s savory, silky and has so much umami from soy sauce and oyster sauce. If you love disco fries or find yourself with leftover egg foo young gravy, give this version a try!
Tips for the Best Disco Fries:
- Cook your fries until very crispy. The fries will soften a bit under the gravy, so you want to start with a crispier than usual fry. You may need to add a few extra minutes to what the package instructions suggest.
- Low-moisture mozzarella is key. In other words, this is the time for the cheap stuff that melts well and gets good and stringy, not a fresh mozzarella ball. Look for low-sodium if you can find it; the gravy is well-seasoned, and you don’t need the extra salt. We suggest using a block of mozzarella and grating it yourself, rather than pre-shredded. The pre-shredded stuff has anti-caking agents that prevent it from melting as well. The cheese pull quality is not the same!
- Don’t salt your fries. We decided to fry our frozen french fries instead of bake them in the oven, because my dad already had some frying oil out. It’s tempting to sprinkle some salt over them once they’re nice and crispy, but don’t do it! I know, I know—salted fries are good fries. But between the soy sauce, oyster sauce, and cheese, there’s more than enough seasoning going on.
- Use an oven-safe serving dish. A casserole dish, pie plate, an oven-safe skillet — whatever you have. This lets you build the whole thing, broil it, and bring it straight to the table. Moving the fries onto a separate plate (like we did here, derp.) disturbed the cheese and harshed the presentation.
- Watch the broiler closely. The cheese should be fully melted, but you don’t want it to brown. Depending on your oven, this is somewhere between 2 and 4 minutes. Stay close. Don’t wander off to check your phone.
The Origin of “Disco” Fries
Disco fries originated as a satisfying late night dish for disco-goers in the 1970s who needed something filling and tasty before heading home.
They are unabashedly, unapologetically extravagant and delicious. Today, they still have a reputation for being the perfect late night food to share with friends.
What’s the difference between disco fries and poutine?
The main difference between New Jersey disco fries and Canadian poutine is that disco fries call for melty mozzarella, rather than the squeaky cheese curds that top poutine.
Disco Fries Recipe Instructions
Cook your french fries according to package instructions, in the oven, air fryer, or deep-fryer, erring on the crispier side.
Next, make the gravy. In a wok, medium pot, or saucepan, heat the oil over medium heat. Whisking constantly, make a roux by adding the flour, turmeric, and paprika. Continue whisking for 15-20 seconds, then add the garlic and shallot.
Whisk for another 30 seconds. Next, whisk in most of the chicken stock, setting aside ¼ cup for the cornstarch slurry. Bring the mixture to a simmer. Add the oyster sauce, light soy sauce, dark soy sauce, sesame oil, and white pepper.
Combine the cornstarch with the remaining ¼ cup of chicken stock (or use water) to make a slurry. Slowly stir it in while whisking the gravy. Let it cook and thicken for 30 seconds until thick enough to coat a spoon.
Once your fries are done, remember, don’t add any salt! Preheat the broiler on your oven. On an oven-safe dish (pie plate, casserole dish, small sheet pan, etc.), alternate a layer of fries and a layer of cheese, saving a last handful of cheese. Pour the hot gravy evenly over the fries and top with the remaining cheese.
Transfer to the oven on the top rack and broil for 2-4 minutes. You don’t want the cheese to brown, but you do want it to be fully melted.
There’s really no waiting with Disco Fries. Serve right away!
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Recipe
Disco Fries
Ingredients
- 1 pound frozen french fries (preferably crinkle-cut)
- 1 tablespoon neutral oil (such as vegetable, canola, peanut, or avocado oil)
- 1 tablespoons all-purpose flour
- ¼ teaspoon turmeric
- ¼ teaspoon paprika
- 1 clove garlic (minced)
- 1 teaspoon shallot (or red onion, minced)
- 1½ cups low-sodium chicken stock (divided)
- 1 tablespoons oyster sauce
- 1 teaspoon light soy sauce
- ¼ teaspoon dark soy sauce
- ¼ teaspoon sesame oil
- 1 pinch white pepper (or to taste)
- 1½ tablespoons cornstarch
- 1½ – 2 cups grated low-moisture mozzarella cheese (low sodium is ideal)
Instructions
- Cook your french fries according to package instructions, in the oven, air fryer, or deep-fryer, erring on the crispier side.
- Next, make the gravy. In a wok, medium pot, or saucepan, heat the oil over medium heat. Whisking constantly, make a roux by adding the flour, turmeric, and paprika. Continue whisking for 15-20 seconds, then add the garlic and shallot.
- Whisk for another 30 seconds. Next, whisk in most of the chicken stock, setting aside ¼ cup/60ml for the cornstarch slurry. Bring the mixture to a simmer. Add the oyster sauce, light soy sauce, dark soy sauce, sesame oil, and white pepper.
- Combine the cornstarch with the remaining ¼ cup of chicken stock (or use water) to make a slurry. Slowly stir it in while whisking the gravy. Let it cook and thicken for 30 seconds until thick enough to coat a spoon.
- Once your fries are done, remember, don’t add any salt! Preheat the broiler on your oven. On an oven-safe dish (pie plate, casserole dish, small sheet pan, etc.), alternate a layer of fries and a layer of cheese, saving a last handful of cheese. Pour the hot gravy evenly over the fries and top with the remaining cheese.
- Transfer to the oven on the top rack and broil for 2-4 minutes. You don’t want the cheese to brown, but you do want it to be fully melted. Serve immediately.
