The chef and co-host of TruTV’s “Fast Food Gourmet” Kristen Kish has been passionate about food since she was a child. Kish says she started watching cooking shows when she was 5 years old. “It was one of the things that really captured my attention as a kid,” she shared.
Kish, who won season 10 of “Top Chef” in 2013, said the show has opened “so many opportunities and doors. In 2018, Kish became the chef at her new restaurant, Arlo Gray, in Austin, Texas. She shares that the past year has been “very challenging and very interesting” for her business due to the coronavirus pandemic – something many business owners can relate to – but adds, “It’s been a lot of fun. -But she adds, “I certainly live in a state of gratitude every day.”
Chef Kristen Kish co-hosts TruTV’s “Fast Food Gourmet,” in which she remixes favorite fast food dishes.
Kish recently became one of three chefs on TruTV’s cooking competition show “Fast Foodies,” in which celebrities share their favorite fast food dishes as the chefs first try to replicate the food exactly and then reimagine it as haute cuisine.
Kish says her favorite dish on the show is a mash-up of the KFC family’s popular mashed potatoes and corn bucket sides: crispy fried meatballs. “It’s golden and very pretty,” says Kish. She likes to finish it off with a pinch of salt and freshly chopped thinly sliced shallots, and a dollop of whipped cream drizzled with honey for a hint of sweetness. The good news? You can easily make this delicious dish at home.
Chef Kish’s crispy cola bites are inspired by KFC.
Kristen Kish’s Kentucky-inspired croquettes recipe
Cola Cake Toppings.
2 cups mashed potatoes, preferably made with russet potatoes (freshly mashed and frozen, or instant mashed potatoes)
½ cup fresh corn on the cob (or frozen)
1 teaspoon finely chopped rosemary
1 teaspoon chopped thyme
1 tablespoon finely chopped parsley
2 tablespoons all-purpose flour
½ teaspoon garlic powder
3 tablespoons finely chopped caramelized onions (optional)
½ cup grated white cheddar cheese or any preferred melted cheese (e.g., Swiss Fontina)
¼ low moisture grated mozzarella or any other favorite cheese (e.g., Comté, Gruyere; avoid using fresh mozzarella, which can cause the mixture to become mushy)
Salt and black pepper to taste
Zest of 1 lemon
3-step breadcrumb topping.
1 cup all-purpose flour
2 teaspoons salt
4 cups fine panko bread crumbs
Canola oil, vegetable oil or grapeseed oil
Whipped cream, plain sour cream or Greek yogurt
Fine parsnips, finely chopped
Caviar or trout roe
1 tablespoon Maldon salt or sea salt of your choice
Mix all colcannon ingredients together. Form into patties with your hands – any desired size or shape. Pro tip: If the mixture is too soft to form into patties, refrigerate for a while or freeze the patties before breading for easier handling.
Next, make the 3-step breadcrumbs. In a bowl, mix together 3 eggs and 3 tablespoons of water for the egg wash. In a second bowl, add 1 cup of all-purpose flour seasoned with 2 teaspoons of salt. In a third bowl, add 4 cups of fine bread crumbs. Crumble the bread crumbs by hand or use a food processor to make a medium grain sand, then mix with 1 tablespoon coarse or pink salt and a few turns of black pepper. Fold potato pancakes into egg, flour and bread crumbs.
Fry the croquettes in a pan with canola, vegetable or grapeseed oil at 350 degrees F until golden brown. Kish recommends using these oils rather than olive oil because they have a higher smoke point. Place croquettes on paper towels to drain excess oil. Season immediately and lightly with coarse salt. Garnish is optional, but Kish says it “definitely enhances the dish.