Calorie: Not specified
Time for preparing: Not specified
French fries - this is probably one of the simplest, tasty and most widely used options of the finished potato. This dish so long and firmly rooted in the traditions of our cuisine, which has become virtually national. However, the Frenchmen and Belgians are still unable to share the primacy of the discovery of french fries recipe. The history testifies in favor of the latter, since it was the Belgians who, in the winter, remained without the fish, which they so much liked to fry in oil, decided to start frying the potatoes in the same way. And they liked this variant so much that today French fries are a national Belgian dish. The French proudly call it French fries, and consider themselves to be the founders of the recipe, since it was allegedly the French soldiers who first treated the US military french fries to the First World War.
Be that as it may, these two versions are perfectly coexist in the culinary world. Interestingly, those and others even eat fries in different ways. The French serve french fries as a side dish to the meat dish and eat fragrant potato slices “civilized” using a fork, while the Belgians serve french fries and eat it without any cutlery, that is, with their hands. These are the wonders with potatoes!
I want to offer you to cook french fries in deep fat. Prepare it and sprinkle with fresh herbs. And it will be a simple and beautiful delight.
If you have a huge party, and you need to cook french fries during the day, you will be best served with deep-fat frying. Clockwise from bottom right: cheese curds, french fries, mushroom sauce, french fries, french fries, french fries. Ingredients: 2 medium baked potatoes or sweet potatoes. 1 tablespoon of olive oil 1 tsp. salt.
Directions: Preheat oven to 450 degrees. Cut potatoes into matches. Soak the potato pieces in water for about 20 minutes. Remove from water and dry well with a paper towel. Place in a bowl with olive oil and salt. Spread on a baking sheet, making sure that they do not touch each other.
Deep-fried french fries - recipe with photo
- 2-3 large potatoes;
- vegetable refined oil for deep-frying;
- salt;
- water;
- greens for filing.
Cooking
We certainly choose potatoes with a thick skin, new potatoes are absolutely not suitable. In this recipe, we do not use blanks for deep-frying - ready peeled potatoes, cut into cubes. It was noticed not only by me that for roasting large pieces it is necessary to have a lot more oil than for chopped potatoes. Peel the tubers of potatoes, cut out all the dark specks and cut them into thin blocks. 
Transfer the potatoes to a sieve and rinse well with cold, purified water. 
Put the potatoes on a napkin or paper towel. Potatoes should dry out, but not dark. Do not miss the moment, otherwise the potato will be hopelessly spoiled. 
In the recipe, the amount of oil is not indicated, as it is necessary to pour in oil so much that it reaches the maximum mark in the tank. Let the oil boil. 
It turns out a lot of foam, so we lower it slowly, holding the handle by the tack. 
After the oil stops foaming, cover the fryer with a lid, setting the temperature to 190 degrees. 
We are waiting for 8-10 minutes and check readiness. 
Shift the french fries into a deep plate, sprinkle with salt and mix. 
After that, lay out on a la carte plates, sprinkle chopped greens and call everyone to the table. 
Directions: Wash and clean the potatoes thoroughly. Lay out the pieces and cut them so that the pieces of fried sticks of the same thickness. Soak the potatoes in a large bowl of water for about 30 minutes. Wipe with paper towels. Heat the oil in a deep fryer or large saucepan to 275 degrees Fahrenheit. Gently add the potatoes to the hot oil for about 5 minutes, stirring occasionally and turning the potatoes occasionally. Remove the potatoes from the butter with a slotted spoon to drain on a paper towel and cool completely.
Tips for cooking french fries
If you skip the point of washing the potato bars, then the potatoes will foam heavily and stick together in one tasteless piece.
Potatoes can be sprinkled not only with salt, but also with pepper and spices to French fries.
I recommend to serve potatoes with fresh vegetables, meat, sausages.
By mK Fairy ATV
By the way, you can cook
Melt the potatoes again until golden brown, from 5 to 6 minutes. Sweet potatoes and french fries that have been deep fried. Here is a simple mushroom sauce recipe that you can make. You can buy curd cheese - most of the cheese shops, or just slice your favorite cheese on top. Directions: Place the dried mushrooms in a bowl and cover with boiling water or vegetable inventory. In a saucepan sauté over medium heat add the mince of shallots and cook until softened and browned slightly.
Sprinkle the flour on the shallots and mix well with a whisk or wooden spoon. Slowly add a portion of the mushroom mass and continue to beat well. Continue adding stock until all liquid has been added to shallots. After the combination, bring the liquid to a boil and add thyme, soy sauce, lemon juice and ground black pepper. Simmer until it is reduced and slightly thickened.
Fryer - a real helper in the modern kitchen. The crispy appetizing French fries cooked in it are extremely tasty, although not very healthy. Eating fried potatoes is constantly not recommended. But from time to time it is not forbidden to pamper yourself and loved ones with this delicious dish.
French fries in fryer
Pour the sauce on the french fries and cottage cheese. The secret of the perfect French fry, of course, puts it in a tiny shopping basket. Let me show you what it really is. If you want rustic french heat, you can skip this step. If you want it to look like fried potatoes in a restaurant, then you peel them. The trick to cutting things into perfectly square things is to start with a mandolin, and you could just use your knife. And they, okay, so the mandolin does it.
Fryer Cooking
If you want to try and do it this way, when you see what you see right away, the problem is that you will never get the same cuts. It's a bit like how it is more frustrating and thicker here, and then these fries are cooked until they are cooked. Or, as the French call them, it looks like a decent amount of french fries. Therefore, we begin to soak them in water. We immediately see that it looks like a milky white color, and this starch comes out of the potato. Now starch prevents the appearance of crisp.
How to make french fries
To prepare an appetizing french fries, the following ingredients will be needed:
- 500 grams of potatoes; - refined vegetable oil for deep-frying; - spices; - salt.
First you need to prepare the potatoes for frying. To do this, thoroughly wash the potatoes, peel and cut into strips. In order for the rods to be well cooked, they should be made the same, so use a special knife for cutting potatoes. The bars should be long and not too thin, about a centimeter thick. Thickly chopped potatoes may not fry, and thin will turn out dry.
So, if you can pull them out, you get crunchy fry. Thus, they release the starch about half an hour. You can see how much starch is left. So this is a very important step for crisp. It is important to aim for as much water as possible, because when water gets into hot oil, it goes crazy. The first rule for crispy, delicious french fries. Get the starch, great, we did it. Today we are going to first 280. Therefore, the reason is that it will allow potatoes to cook all the way.
At first it is important to give it a little shake, so that nothing sticks together, everything becomes free. Now, when they are worked out, we are raising the pace. Thus, this two-fry method allows us to get a much hotter temperature than if you only roasted it once. And that means you really get crispy on the outside. But if you have not done the first heat, you will have a really crisp outside, and you will have a raw center.
To soak up the excess liquid, fold the prepared potatoes onto a clean kitchen towel or paper towel. Due to excess moisture, french fries may not turn out to be crisp, and vegetable oil will froth during frying.
Prepare a fryer for cooking potatoes.
Some cooking secrets
So, you understand why you should do this, fry twice. So you can shake a little bit and you can rock it right there. You won't get a fryer frying faster than if you fry potatoes. And this is what happened right here. Ur love for deep fried food works deep, and we have had a lot of practice over the years and cooking and eating it. For this article, we worked with a professional chef with 10 years of professional kitchen experience to find the best electric fryers.
How to fry french fries
To cook french fries, choose refined sunflower oil suitable for frying. This information can be read on the label. It is recommended for frying to mix various brands of oil. Thanks to this simple procedure, an oil film does not appear on the potato bars.
How we selected the fryers for testing
As home cooks, we have several common options for electric fryers that we can use. We wanted to focus on countertops designed for use inside your kitchen. There are many large gas fryers that are designed for outdoor use only. We tested only one to give some context, but this was not our test.
Even when you practice embedded kitchen matrices, the size of the machine and the amount of oil varied greatly. We found fryers that ranged from 4 to 16 cups of oil tank, so we wanted to test the full range of this. We looked at hundreds of individual reviews to find out what features are important to home cooks, and what good or bad units have done. Many brands produced several fryer models, so we avoided doubling if she didn’t have some unique features that require testing.
It is possible to determine the degree of heating of the deep-fry by dropping a piece of potato into vegetable oil. The oil around the cubes should boil (not very much)
Pour the required amount of sunflower oil into the fryer. Set the thermostat to 160-180 degrees and heat the frying to the desired temperature.
Then put the potato sticks in a sieve for frying. Cook the fries in portions. If we immediately put a large portion, the sticks will stick together.
Important features
Fortunately, there were many models to choose from, and we avoided anything with an average rating of less than four stars or units with an anomalously high proportion of one- and two-star reviews. Before we started testing homemade fryers, we wanted to explore fryers that had specific, easy-to-use features.
How to fry french fries
Because of its size, would you use a fryer sometimes or often? . Companies that develop fryers have the convenience of a home cook. Roasting foods in a large pot of gallons of oil can be tedious, dirty, and in some cases dangerous. Each of the deep fryers we tested was designed to make light frying products with minimal cleaning and residual odor.
Set the timer on the fryer for 6–8 minutes. Potato preparation time depends on its variety. Domestic potatoes are softer, while imported winter varieties are tougher. When the potatoes become a nice golden color, the dish is ready.
Throw the french fries into a colander and let the oil drain. To soak up all the excess fat, put the potatoes on paper napkins or a towel. Then salt with fine salt, you can also sprinkle with spices to your liking.
As a rule, deep fryers are large enough and take up enough space for storage, so consider whether you have a room on a rack or in cabinets for one. When any food product is added to the hot oil, the natural moisture of the food starts to evaporate immediately, which causes steam to be released from the surface of the food product with quick bursts of bubbles, which causes the oil to boil. As moisture evaporates, the surface of the food product becomes dehydrated, as a result of which the outer shell forms a protective crust that prevents further absorption of oil and seals the inside of the food so that it does not dry out.
Similarly, you can fry store french fries. It is sold already cut neat straw, which significantly reduces the cooking time. Do not defrost the shop french fries, put them in small portions at once in the fryer and fry for 6–8 minutes.
Serve french fries as a side dish for meat and fish or as a standalone dish.
In the food that you fry, there is always absorption of oil, but the amount of oil absorbed by your food can be significantly reduced by maintaining the proper temperature of cooking oil. If the oil falls below the optimum temperature, the protective crust forms too slowly, resulting in more oil being absorbed into the food. If the butter is too hot, the crust forms too quickly, and the inside of the food is poorly or safely cooked.
Finally, deep-frying works best when there is a dough or coating in the food that not only adds flavor and crunch, but also keeps the inside of the food juicy and tender. The type of oil used for frying is another key element for achieving perfect and crispy fried foods. Many restaurants use rapeseed or vegetable oil and do not often change the oil, which leads to strong smells and lingering taste of food, pre-fried in oil. After a large amount of roasting, especially if the food particles are not strained, the oil degrades, foams and turns into rancid.
