Hey Folks,
Who doesn't like long and crispy French Fries? I bet everyone loves it! It is a quick and easy snack recipe, even though it is quick it requires very accurate cooking conditions, cuts, and precision for a crispy French Fry. The potatoes we choose should have higher starch content, which in turn means lesser water content, which makes a crispy French Fry. French Fries are perfect to have with Grilled or Barbeque Chicken.
PREPARATION:
The first step is to make a perfect cut out of the potato. The fries should be thin, and long. You can use it with or without skin. This is the place where precision matters, each fry should have the same thickness.
Once they are cut immediately transfer them into a bowl of cold water. Soon you will see the surface starch coming out of the potatoes, this is a very important factor for getting nice crispy fries. If we lose that starch too much, the fries will get burnt. So, quickly give them a rinse and transfer them to a bowl with clean water.
The best tip for a crispy fry is to keep this in the refrigerator for at least 8 hours, if you can keep it overnight it is the best. This overnight soaking in the refrigerator makes it very crispy.
The next step is to dry them. Spread them over a paper, or a towel, and pat dry them. Remove any excess moisture from the fries, and it is ready to be fried.
Always keep the temperature of the oil between 375 to 400 degrees. You can use vegetable oil for frying them. On maintaining the temperature at 300 degrees, add the fries to it. Keep an eye on the temperature. We are frying them twice for crispiness.
So, add the fries and the oil starts to bubble. This means water is coming out of the fries. Before the bubbling stop, take out the fries and keep them out and spread them in a single layer in a tray. This step is called Blanching, here the color of the potatoes will be the same as it was. The inside will be cooked completely, take a fry and snap and you will see it.
Now it is blanched, to chill them, keep them in the refrigerator for 3 - 4 hours. This ensures the outside is crisp and the inside of the fries is fluffy. Now the oil at 375 - 380 degrees, and fry them. Now unlike blanching, we are frying it on higher heat, so that the outside gets crispy and golden brown. Once it attains the color, take them out and drain all the excess oil and transfer them to a bowl.
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| French Fries - The Perfect Cook Book |
Once they are out, season immediately with salt and give a good toss.
Dip it in ketchup or mayonnaise, and enjoy the perfect and crispy French Fries.
See you all in my next cooking blog!
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