Some time ago, a friend referred to the ubiquitous fried potato (aka: french fry, fry, frite, chip) as little sticks of yum. This seems a very apt description! Personally if I see fries, I have a very very hard time resisting them. They are just so ... well yummy!My very favorite are the really thin frites served often in French bistros or cafes. What is your favorite? Thick? Thin? Healthy? McDonald's? I do have to admit, I LIKE McDonald's fries!
I have tried making my own on a few occasions. I know you are supposed to blanch the potatoes in the oil first. I do that. But still my fries do not come out quite as crispy as I would like. Maybe I am too impatient and do not let them cool enough after the first blanch. I have also heard you can freeze them after the first blanching for a crisper fry. Maybe a deep fryer would do the job better. I am not sure. I do want to purchase one.
Do you have any tips for me on getting a crisper fry?
Despite the not-so-crisp nature of my own version, they did have a good flavor. As a family keen on dipping, I served them with ranch dressing and ketchup. I normally make ranch dressing using a packet of powdered mix, mayonnaise and milk (as per the directions). I highly recommend making your own dressing even if it is just with a packet. I cannot stand ANY bottled dressings. It just doesn't taste right to me at all. And making your own is so easy and can last in the refrigerator for about 3 weeks! So it needn't go to waste.What are your favorite fry dippers?
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11 comments:
I have trouble getting my fries crispy too - although I tend not to actually fry them.
I love vinegar on fries...or soft serve ice cream (but not both at the same time)
Mmm, I love fries. The thin frites are definitely my favorite. I am definitely not a deep frying expert but maybe your oil is too hot? I have experienced that (because I don't have a candy thermometer).
I love vinegar on fries, too. Especially malt vinegar. Mmm.
Those are little sticks of heaven. And I use ranch on everything. Sadly. :)
Um, a deep fryer would work. Or don't blanch them and fry them straight after you cut them. The starch is what helps with the crispy. OR, if you do blanch them - toss them in a bit of cornstarch - you'll get the crispy you're looking for.
-DTW
www.everydaycookin.blogspot.com
I'm a French fry addict! I love them, but only when they're really fresh, hot and crisp. Believe it or not, the best fries I ever had were in Rome. They were thin like the ones in Paris, but they tasted even more amazing. I think they were fried in olive oil. I've always wanted to try to make them myself, but I'm fryaphobic. Someday I'll work up the nerve. Or maybe I'll just have to go back to Rome. ;)
Kate- You are probably better off NOT frying them. Much healthier that way!
Elly- Yes I didn't use a thermometer either. I have broken a couple in the past...
Mamageek- I am a BIG fan of ranch myself. Now my kids dip their pizza crust into it!
Darius- Perfect. Thanks for the tips! Would you suggest cornstarch or frying right after cutting if I get a deep fryer?
Sticky- Oh yes! Fries HAVE to be hot and fresh. That is for sure! Frying isn't hard. Just messy! And hot. Maybe I'll tag along and just go to Rome with you!
I love homemade french fries, but never ever make them. Yum!
the trick to getting a crispy french fry has been mastered by the Belgians. Fry em TWICE! It works!
Kristen- You should try it sometime but it is hard... and messy.
Lisa- I DID fry them twice but they still weren't crispy. :-( What is my problem? Too long? Not enough time?
I could have swore that I heard that if you let them sit for a bit to help seep out some of the water from them, that will let them crisp more...
I can't remember where I saw that.
Dan- I have also heard (and did) soak the potatoes in ice water for a bit. Not as long as recommended though. I thought it was to remove some of the starch content.... ??? Not sure.
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