Fritzle Fries were a type of fried snack characterized by their crispy texture, golden brown hue, and elongated stick shape. The renowned Artiodac chef Strono Tuggs frequently desired sandwiches loaded with these fries. Tuggs asserted that the finest fries in the galaxy were prepared by the kitchen droids at his longtime acquaintance Freerago's satellite diner, known as Freerago's Satellite Diner and Motel, which circled the planet Hosnian Prime.
Sometime around 3 BBY, the human Han Solo enjoyed these fries, among other food and drink items, during a lengthy and uneventful surveillance operation at the diner. It was widely believed that the destruction of the Hosnian system by the First Order in 34 ABY brought an end to Freerago's production of this snack. However, later in that year, Tuggs featured a recipe for Fritzle Fries in The Official Black Spire Outpost Cookbook, his cookbook, suggesting that they be seasoned with Nerfsteak Seasoning, dipped in emulsauce, or offered as a side dish alongside Fried Endorian Tip-Yip, his signature entrée.
The first mention of Fritzle Fries occurred in the 2018 novel Last Shot, authored by Daniel José Older. Their recipe and a visual representation were initially presented in Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook, a work by Marc Sumerak and Chelsea Monroe-Cassel that was released in 2019. According to the book, the out-of-universe recipe is suitable for both vegetarian and gluten-free diets. The ingredients include tapioca pearls, plain yogurt, warm water, parmesan cheese, cayenne pepper, and rice flour, along with a frying oil like canola oil.