Thread: myo french fries?

We make home fries at least once a week here at our house. It is the South after all!
Try this recipe I got from Paula Deen's site.

BATTER DIPPED FRENCH FRIES
2 pounds russet potatoes
Peanut oil, for frying
Salt and freshly ground black pepper
2 cups all-purpose flour
1 small can evaporated milk

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.

You can blanch fries and freeze them to. That is what they do to preserve frozen french fries. I have never tried it though.

I found this on www.thriftyfun.com

You can make frozen French fried potatoes at home. The mealy type potato is best. Use mature potatoes you have stored for at least 30 days. Potatoes with a higher sugar content will brown excessively and will be less attractive.

To make frozen French fries, pare and cut potatoes lengthwise into 3/8 inch strips. Rinse in cold water to remove surface starch. Dry thoroughly on a towel.

Fry strips in deep fat or oil at 360 degrees about 4 minutes or until cooked, but not browned. Remove from fat and drain on absorbent paper. Do not overload the French fry basket. If you do, the fat temperature will drop and the potatoes will absorb more fat. Use just enough potatoes to cover the bottom of the basket.

Cool French fried strips to room temperature and pack in cartons or other airtight containers. Seal, freeze and store at 0 degrees or lower. Homemade French fries have a short storage life, so use them within 2 to 3 months.

When you use them, fry in deep fat without thawing. For skillet crisping, brown the French fries in one tablespoon of oil. A 475 F oven may be used to finish cooking and browning.

For hashed browned potatoes, prepare as you would to serve. Brown only to the brown-and-serve stage, cool and package for freezing. Store frozen for one to 2 months. When you want to use them, finish cooking and browning as for regular preparation.

thanks I will have to try these. Maybe the problem is I don't blanch them before hand

Originally Posted by brchbell

I grew up making home made french fries. We always cut them up and put them in salted ice water first. After about 10 minutes we'd fry them in hot oil. and put them on paper towels. If we had some that would crisp, we'd fry them and then while they drained on paper towels, fry another batch and then we'd refry the 1st batch and they'd always crisp up really fast the 2nd time around. Once you have good home made fries you never want the fast food ones! I got recipes for coatings like curly fries but my kids always prefer real honest to goodness home made french fries!

My boyfriend likes the steak style fries, crispy on the outside soft in the middle. Would those work with this or do they have to be fastfood type?