If you’ve ever craved the tangy, savory, and comforting flavors of sinigang in a totally new form, these Sinigang Fries are for you. I first had them at a local Filipino food truck, and the flavor blew me away. The sour tamarind zing of sinigang paired with golden, crispy fries was unlike anything I’d ever eaten—and I knew I had to recreate them at home.
Sinigang is a beloved Filipino sour soup, usually made with tamarind, vegetables, and pork or seafood. It’s tangy, savory, and refreshing all at once. By turning its iconic flavor profile into a spice blend and tossing it with hot fries, you get a dish that’s equal parts nostalgic and playful. Paired with a garlicky crunch on top and a sweet-and-creamy banana ketchup mayo, these fries are the ultimate Filipino-inspired comfort food snack.
Why You’ll Love Sinigang Fries
- Bold Filipino Flavors – sour, savory, and umami-packed.
- Crispy & Addictive – thin matchstick fries stay crunchy even under the seasoning.
- Perfect for Sharing – an amazing appetizer, party snack, or game day dish.
- Fusion at Its Best – Filipino flavors with a street food twist.
Ingredients You’ll Need
Fries
- 2 lb / 900 g yellow potatoes (Yukon Gold, Kennebec, etc.), peeled and cut into thin matchsticks
- Oil, for frying
- Parsley, chopped, for garnish
Sinigang Spice Mix
- 1 tbsp tamarind or sinigang soup base
- 2 tsp mushroom powder (or MSG
- 1 tsp ground black pepper
- ½ tsp salt
- ½ tsp sugar
Minced Garlic Topping
- 1 head garlic, minced
- 1 tbsp oil
Banana Ketchup Mayo
- 1 tbsp banana ketchup
- ½ cup mayo
- Squeeze of lime (optional)
How to Make Sinigang Fries
Step 1: Make the Garlic Topping
Heat a pan over medium-low heat with 1 tbsp oil. Add minced garlic and sauté until golden. Remove immediately and drain on paper towels. (Tip: don’t let it get too dark, or it will turn bitter.)
Step 2: Mix the Sinigang Seasoning
In a small bowl, combine tamarind soup base, mushroom powder, pepper, salt, and sugar. Adjust seasoning to taste.
Step 3: Whip Up the Banana Ketchup Mayo
In another bowl, stir together banana ketchup and mayo. Add a squeeze of lime for brightness.
Step 4: Fry the Potatoes
Rinse cut fries in cold water to remove excess starch, then pat dry thoroughly. Heat oil to 350°F in a deep pot or wok. Fry potatoes in batches for 5–7 minutes until golden and crispy.
Step 5: Toss and Serve
Immediately toss hot fries with the sinigang spice mix. Plate, then top with crispy garlic and parsley. Serve with banana ketchup mayo for dipping.
Crispy Sinigang Fries with Banana Ketchup Mayo
Tips for Perfect Sinigang Fries
- Use starchy potatoes like Yukon Golds or Kennebec for the crispiest fries.
- Double-fry if you want extra crunch—first at 325°F, then again at 375°F.
- Make extra garlic topping—it’s addictive on everything from rice to noodles.
- Don’t skip the banana ketchup mayo—its sweet creaminess balances the sour, salty fries.
Final Thoughts
These Sinigang Fries are a playful take on one of the Philippines’ most beloved dishes. The tangy tamarind seasoning with hot, crispy fries creates an unforgettable snack, while the garlic topping and banana ketchup mayo take it over the top. Whether you’re Filipino and looking for a fun twist on a classic, or you’re new to Filipino flavors, this dish is guaranteed to win you over.
