BATTERED FRENCH FRIES
Whoa... I would have never thought of battering french fries. These are delicious and a bit indulgent! The spices in the coating are yummy. Definitely a tasty way to serve fries.
Provided by Maria Shinzai
Categories Other Appetizers
Time 25m
Number Of Ingredients 7
Steps:
- 1. Slice potatoes into french fries, and place into cold water so they won't turn brown while you prepare the oil.
- 2. Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
- 3. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.
BATTER-DIPPED FRENCH FRIES
Battered french fries are a tantalizing twist on ordinary fries. Peel and slice russet potatoes, fry them quickly and cool. Dip cooled fries into evaporated milk and then flour mixture. Fry again until golden brown.
Provided by Paula Deen
Categories bbq comfort food
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Heat a deep-fryer or a deep pot no more than half filled with oil to 325 °F. Peel and slice potatoes to size of your desire and fry them for 2 minutes - this isn't to make them crispy, it is just to blanch them. Drain and cool fries.
- Raise temperature of fryer or oil to 360 °F. Add salt and pepper to the flour and combine. Take fries and dip first into the evaporated milk, shaking off excess, and then into the flour mixture, shaking off excess. Fry for about 5 minutes, until browned.
BATTER-DIPPED FRENCH FRIES
Make and share this Batter-Dipped French Fries recipe from Food.com.
Provided by Iron Woman
Categories Potato
Time 23m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat a deep-fryer or a deep pot no more than half filled with oil to 325 degrees F.
- Peel and slice potatoes to size of your desire and fry them for 2 minutes - this isn't to make them crispy, it is just to blanch them. Drain and cool fries.
- Raise temperature of fryer or oil to 360 degrees F.
- Add salt and pepper to the flour and combine. Take fries and dip first into the evaporated milk, shaking off excess, and then into the flour mixture, shaking off excess. Fry for about 5 minutes, until browned.
Nutrition Facts : Calories 478.3, Fat 5.1, SaturatedFat 2.8, Cholesterol 16.4, Sodium 75, Carbohydrate 93, Fiber 6.7, Sugar 1.9, Protein 14.9
BEER-BATTERED FRIES
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Fill a small Dutch oven with 3 to 4 inches of oil and heat over medium heat until a deep-frying thermometer inserted in the oil registers 325 degrees F. Line a large plate or baking sheet with paper towels.
- In a medium bowl, whisk together the flour, cornstarch, paprika, baking powder, garlic powder, onion powder, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper. Add 1 cup of the beer and stir until smooth, adding more beer a tablespoon at a time if necessary until the batter is the consistency of heavy cream. Set aside.
- Using kitchen towels, dry the potatoes thoroughly. Working in batches, slide the potatoes into the oil, being careful not to crowd the pan, and cook until lightly golden, about 5 minutes. Use a slotted spoon or skimmer to remove to the towel-lined plate and sprinkle with a few pinches of salt.
- Raise the oil temperature to 350 degrees F. Dip the partially cooked fries a few at a time in the batter to coat. Using a fork, slide the coated potatoes 1 at a time into the oil, about 6 or 8 in a batch so as not to overcrowd the pan. Use a metal skimmer or tongs to keep them separate, as they tend to cling together. Cook until deep golden brown, 2 to 3 minutes. Remove to fresh paper towels to drain. Serve immediately.
PAULA DEEN'S BATTER-DIPPED FRENCH FRIES
From the Paula Deen's Party show. Saw Paula make these and they looked so good. Wanted to share the recipe with everyone. Enjoy!
Provided by Marsha D.
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil to 325° in a deep fryer or a large deep pot, no more than half full.
- Slice potatoes into wedges (peel or leave on potato skins).
- Fry potatoes for 2 minutes and drain, allow to cool off.
- Turn oil up to 360°.
- In a bowl combine flour, salt and black pepper and set aside.
- In another bowl add evaporated milk.
- Dip cool potato fries in evaporated milk than into flour mixture.
- Fry 5-10 minutes or until browned.
- Drain on paper towel and enjoy.
Nutrition Facts : Calories 459.3, Fat 4, SaturatedFat 2.1, Cholesterol 12.3, Sodium 60, Carbohydrate 91.6, Fiber 6.7, Sugar 1.9, Protein 13.9
HOMEMADE CRISPY SEASONED FRENCH FRIES
My family loves French fries and with 4 children the bag fries from the store just weren't enough and became too expensive. So I tried batter - after all it makes chicken, shrimp, and onion rings crispy so why not potatoes. Now even my husband can't get enough of these French fries. They even stay crispy when you reheat in the microwave.
Provided by Cassie
Categories Side Dish Potato Side Dish Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
- Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
- Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.
Nutrition Facts : Calories 192.5 calories, Carbohydrate 37.8 g, Fat 3.1 g, Fiber 2.8 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 751 mg, Sugar 1.2 g
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