POMMES FRITES - TRADITIONAL BELGIAN FRIES
Steps:
- Make sure after your potatoes are peeled and cut that they are dried.
- Heat up your oil to 320 degrees
- Add in your potatoes, when the sound changes to what sounds like a babbling brook, take them out. This should take about 5 to 7 minutes.
- Put potatoes in colander to cool for a couple hours. Toss a few times to get air around them.
- DO NOT EAT THEM YET.
- Once completely cooled, heat your oil up to 350 degrees
- Add in the cooled potatoes.
- Again wait for the sound to change this won't take as long the second time.
- Drain, sprinkle with some salt and dig in, dip them into your homemade mayonnaise for a real traditional Belgian frites experience!
- AWESOME!
BELGIAN FRENCH FRIES
This simple recipe will give you French fries, Belgian Frites, chips, patat, or whatever you call them, which are just delicious with mayo or ketchup or as an accompaniment to a steak!
Provided by Gav
Categories Sides
Time 42m
Number Of Ingredients 6
Steps:
- First wash and peel the potatoes. Some people prefer them unpeeled, but I think they are better without the skins.
- Cut the potatoes lengthways to your preferred thickness. Maybe you want to use a French Fry Cutter for this? Generally the thicker they are the less crispy they may turn out in my experience. I tend to cut them about 10-12 mm thick (say ½ inch).
- Dry the potatoes on some absorbent kitchen towel.
- Heat the oil until it is bubbling. It is easier to use a fryer, but you can also do in a pan with a basket (which is what I did). Then fry the potatoes in batches for about 4 minutes at 125C. Do not let them brown. Then remove from the basket to a plate and let them cool for about 30 minutes. Line the plate with absorbent paper to clean off any oil.
- When you are ready to serve up, re-heat the oil and re-fry the potatoes at a higher heat (175C) than the first time (I used a bigger gas hob). Make sure the oil is at temperature before adding the potatoes. You should only need to fry for about a minute until they are just beginning to brown. Do not overcook.
- Drain on kitchen paper and lightly salt before serving.
THE ONE AND ONLY TRULY BELGIAN FRIES
There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and makes them tender. The second time, which can be done hours later just before serving, turns them golden brown and deliciously crisp.
Provided by Ruth Van Waerebeek
Categories Potato Side Fry Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 3
Steps:
- Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 325°F.
- Cut the potatoes into sticks 1/2 inch wide and 2 1/2 to 3 inches long. Dry all the pieces thoroughly in a clean dish towel. This will keep th oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.
- When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lightly colored but not browned. If your fryer has a basket, simply lift it out the remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325°F in between batches. At this point the fries can rest for several hours at room temperature until you are almost ready to serve them.
- Heat the oil to 325°F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and piping hot.
FRIETEN (BELGIAN FRENCH FRIES)
In English, frieten are usually called "French fries" even though the Belgians state, that they originate from Belgium and there is nothing French about them.
Provided by Elaniemay
Categories Low Protein
Time 30m
Yield 1 kg, 6 serving(s)
Number Of Ingredients 3
Steps:
- Cut the potatoes in the form of French fries and rinse them well with water. make them dry with a clean dish cloth.
- Deep fry them 5 minutes at 150 degrees Celsius,
- take them out of the oil and leave them to cool down.
- Heat the oil to 180 degrees Celsius and deep fry the fries until they are crispy on the outside and golden brown (about 5 minutes).
- Sprinkle with salt and serve with mayonnaise.
Nutrition Facts : Calories 128.3, Fat 0.1, Sodium 10, Carbohydrate 29.1, Fiber 3.7, Sugar 1.3, Protein 3.4
AUTHENTIC BELGIAN FRIES ( FRENCH FRIES )
The real deal , that takes a bit of effort , but is worth the trouble! You'll never have them any other way again. Also called "pommes frites" , "frieten" , "patat"
Provided by Dominique Depreux
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- you will need an open (no lid) deep fryer , if you only have the kind with filters and lids , just don't close them, the steam has to be able to leave very fast else you loose crunchiness.
- Peel your potatoes , and cut them lengthwise into discs of about 1/4 inch thick (they can be a bit thicker if you like that) . Then slice the discs lengthwise into fries of the same thickness.
- Make sure your sink is clean , and wash your fries in cold water . Drain the water , and wash them again in new clean water. Repeat this a few times until no starch comes off the potatoes and the water stays clear. Dry your fries well , so there is no more moisture on their sides.
- First cooking . Put the thermostat for your oil to approximately 320°F or 160°C , not higher . Put a small to medium amount of fries in the cooking basket ( you will have to do this multiple times , if you put in too much fries at once you will loose your temperature and your fries will turn out horrible) . Make sure all fries are under by shaking the basket . During cooking you can shake the basket a few times so you know they're not sticking together. Important: To check if the first cooking is done lift your basket out and pinch a fry if you can pinch all the way through they are done (if you do it fast you will certainly not burn your fingers ), they should still look pale and white , stay with your cooking for this , timing is important.(repeat until they are all done , and let your fat heat up to the appropriate temperature each time).
- Take out the fries , shake them and put them in a big bowl to cool off , once they are cooled to room temperature they are ok to start the second cooking . you can keep these at room temperature for hours until you are ready to serve the meal , in fact leaving them a bit will only make them better , just put a towel over the bowl , no need to put them in the fridge(where condensationwould coat them).
- Second cooking. Put the thermostat of your oil at approximately 370°F-374°F or 185°C-190°C , this is usually the highest setting , or just below that . Put a _small_ amount of the precooked fries in your basket . fry them while shaking the basket in the oil a few times during cooking , you can even take the basket out a few times to throw them in the air (not really needed , but supposed to be good tor making bubbles appear on them :) . They are ready when they are a rich golden brown in color . I put them in a deep plate with a paper towel at the bottom , and use a paper towel to quickly rub the excess fat off them before i serve(paper towel on top hand on paper towel , make a circular movement , take out towel). add a bit of fine salt , and serve. best with a T bone steak or sirloin *grinn* but as you know , fries go with just about anything :).
- A bit of added history : The French will be the first to say that "les frites" come from Belgium. And it being true that Belgians have made and perfected the stuff for years and years, the origin of deep frying potatoes in oil comes from a monastery in Spain.
- Smakelijk (bon appétit).
- EDIT:.
- Recently I found out that Bintje potatoes have become commonly available in the United States . These are without a doubt the best potatoes to use.
Nutrition Facts : Calories 156.6, Fat 0.2, SaturatedFat 0.1, Sodium 75.1, Carbohydrate 35.7, Fiber 5.5, Sugar 2.6, Protein 3.8
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- Mussels. Moules-frites, in French, Mosselen-Friet, in Flemish, or mussels with fries, is a classic Belgian dish you can find at just about any café or brasserie in Brussels.
- Fries. Fries (frites in French or frieten in Flemish) are somewhat the national dish of Belgium. You'll never hear a Belgian call them “french fries”, not even when speaking in English.
- Meatballs. Meatballs are a Belgian favorite, on both sides of the language divide, and are usually a mixture of beef and pork. In Flanders, balletjes or “balls” are often served smothered in tomato sauce, or, sometimes, Frikadellen-style; fried in butter with Belgian cherry sauce.
- Flemish Stew. If Alison had to pick one favourite Belgian dish, it would be Carbonnade à la flamande (French) or Stoofvlees (Flemish). This Flemish stew literally translates to “stew meat” and that’s a pretty accurate description.
- Grey Shrimp Croquettes. The tiny North Sea grey shrimps are ubiquitous in Belgium. If you dine at one of the many seafood restaurants in the Sainte-Catherine neighborhood in Brussels, chances are you’ll be presented with a small bowl of these crunchy crustaceans to snack on.
- Waffles. Are you ready for something sweet? I thought so! When you think “Belgium” and “sweet”, Belgian waffles are one of two things (chocolate!) that immediately come to mind.
- Eel in the green. Eel in the green is exactly what it sounds like: eel prepared in a highly green sauce which is colored that way because of the many green herbs that go into it, such as parsley, watercress, and basil.
- Rabbit with prunes. Rabbit with prunes used to be a “humble people dish” but in recent years it's been picked up by chefs around the country and presented in more refined ways.
- Sausage and mash. Granted, it's nothing special, but sausage and mashed potatoes is a classic Belgian combination that's now mainly served by grandparents or restaurants known for serving Belgian cuisine.
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- Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan. Heat the oil to 300°F.
- Cut the potatoes into sticks about an 1/2 inch wide and 3 inches long. Use your judgment but you want long and thick.
- Rinse potatoes in several changes of cold water in bowl until water is clear. Drain in a colander and spread potatoes out in 1 layer on several layers of paper towels to drain, then pat dry.
- When the oil has reached the desired temperature, fry the potatoes in (3-4) batches for 3 to 4 minutes per batch. They should be lightly colored but not browned. Be sure to bring the temperature of the oil back to 300°F in between batches. Let cool and rest for at least 30 minutes.
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- Belgian Fries. Suggested Read: 32 Places To Visit In Belgium In 2022 That Make The Country Irresistible. This is somewhat the national food of Belgium. No one calls it ‘French Fries’ there, even in English.
- Moules-Frites. Image Source. Mussels of Mosselen-friet found in the North Sea are more fleshy than those in France and this traditional food in Belgium features mussels cooked either in white wine and classic vegetable broth or in traditional Belgian Beer.
- Stoemp. This creamy dish is the superior version of your regular mashed potatoes and a staple of Belgium food. The belgium traditional food is a creamy blend of mashed potatoes and other vegetables like carrots, kale, brussels sprouts, etc.
- Grey shrimp Croquettes. This sea-food is also one of the classic Belgium food specialties. It’s a crispy delicacy, usually made from scratch in most seafood restaurants.
- Speculaas. You can safely consider these to be the unofficial national cookies of the Belgium food culture. It is a thin, very crunchy and caramel filled biscuit baked with some figures on it.
- Waterzooi. Image Source. It is a stew or soup made with chicken or fish, vegetables, cream, and egg. This dish can be counted as the Belgian comfort food in your Belgium food tour.
- Belgian Waffles. Waffles are like Belgium local food. There are two varieties of waffles, the rectangular ones which aren’t as sweet as the other variety but are topped with chocolate, cream, and various grated fruits.
- Belgian Chocolates. Talking about sweets, Belgian chocolate can never be left out. Being produced since the 19th century, it is a major part of the economy and Belgian cuisine.
- Sirop de Liege. It is a jam or jelly-like sweet made from evaporated fruit juices of fruits like date, pears, apples, etc. It is sweet and sticky and mostly served on bread or baguettes or you can even pair it with cheese for lunch.
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