Thrashers French Fries Copycat Food

RALLY'S FRENCH FRIES (COPYCAT)

Steps:

• Prepare batter.
• Combine seasoning mixture and store in a tightly covered container.
• Allow 1 teaspoons seasoning for each cup of prepared batter.
• POTATOES- Without thawing, open bag of fries and dust them lightly but evenly in flour, letting them dry on waxed paper lined cookie sheet for a few minutes.
• Coat the floured French fries evenly in the batter and fry in small portions at a time in 385 oil at least 2" deep in an electric fry pan.
• Turn fries once to brown evenly.
• Remove with tongs to drain on paper towel lined plate.
• Serve at once.
• **The batter can be repeated as needed to coat the frozen fries.
• **Recipe is easily doubled or however much you want to make.
• FOR FAJITA FRIES-Add 1/2 ts ground cumin in each cup of prepared batter that includes the seasoning mix given above.

MARYLAND BOARDWALK FRIES

Steps:

• Fill a bowl with cold water. Slice the potatoes lengthwise into 1/4-inch-thick slices, then stack the slices and cut into 1/4-inch-wide sticks. Transfer the potato sticks to the water as you go. Drain the potatoes and rinse under cold running water until the water runs clear. Spin in a salad spinner to remove the excess water, then pat dry.
• Heat 3 to 4 inches peanut oil in a wide, deep pot over medium-high heat until a deep-fry thermometer registers 300 degrees F. Fry the potatoes in 2 batches until about halfway cooked, 3 to 4 minutes per batch. Remove with a slotted spoon and transfer to paper towel-lined baking sheets to drain.
• Increase the oil temperature to 365 degrees F. Fry the potatoes again in 3 or 4 batches, turning and stirring with tongs, until golden brown, about 3 minutes per batch. Transfer to fresh paper towels to drain and season with salt. Sprinkle with Old Bay and vinegar.