Saturday, March 23, 2013

Crunchy Homemade French Fries

 French fries are a beloved snack when it comes to fast food. Yet, how do you enjoy it without having to go out to eat? 

  Now I have a solution for an easy recipe that works great if you have leftover potatoes to use. These french fries will remind you of an American tradition that's crunchy and savory.

Crunchy Homemade French Fries Ingredients
- 4 medium sized potatoes (gold or Yukon)
- 1 c. of water
- 1 c. of flour
- 1 tsp. garlic powder
- 3 tbs. of oregano
- 3 tbs. of basil
- 1 tbs. of salt
- 2 tsp. of chili powder
- 2 1/2 c. of oil (to fry)
- Dash of cayenne pepper
- 1 tbs. of kosher salt

Start by peeling all of your potatoes, and then slice then about a quarter inch thick. Then, take your knife and slice those pieces longways to get the sized french fry you'd like. Then, place them in cold water to keep them fresh.

In the meantime, use a skillet to do the deep frying if you don't have a deep fryer. Put 2 1/2 c. of oil in a medium skillet and heat up the oil to about 350 degrees. I use my meat thermometer to see how hot the oil is.

 As your oil heats up, mix together in a bowl, 1 c. of flour, 3 tbs. of oregano, 3 tbs. of basil, 1 tbs. of salt, 2 tsp. of chili powder, a dash of cayenne pepper and then slowly add your 1 c. of water. Mix it well with a whisk, and taste. Add any extra ingredients depending on your taste buds.

Then, take each individual fry and place it into the batter, making sure to cover it with your mix. By this time, your oil will be ready for frying.

Take each fry and place it into the batter. Use tongs to keep each fry separate from each other, so they don't clump together. Fry until they are golden brown. This should take about 10 minutes. 

After they're done, put the fries onto a paper towel, and then place a paper towel on top of them to drain the extra oil. Let them cool for a few minutes, and sprinkle your 1 tbs. of Kosher salt over the top of them. Then, pick your favorite dipping sauce, mine is honey mustard and Bon Appetite!

No comments:

Post a Comment