These veggie fries were fun and delicious. I really liked the combination of the date flavor (I already had date syrup in my pantry) with the chipotle mayonnaise.
I also experimented and made a batch in my fryer (substituting white rice flour for the tapioca starch and skipping the steaming process at 350°F for 6 minutes). While some people might not like the health aspects of the fryer, I thought this was easier overall and slightly better in terms of crispiness.
However, a fairly good ‘fried’ texture was achieved by baking in the oven. A few things to keep in mind: It’s better to bake too much than too little. In addition, these should be served immediately. The few leftovers didn’t stay crispy for long.