Perfect Frozen French Fries Recipes:
Crispy homemade perfect French Fries for your Monsoon cravings.
Its already time that we started celebrating Monsoon, so I thought of celebrating the season with some sinfully delightful indulgent monsoon recipes here on foodpunch for the next few days. I am sure you’d agree that there’s something supernatural about the way rains make us crave for the deep fried snacky sins, it’s something we can just not resist. So, I simply put aside my life long struggle to eat healthy when it pours and make one of our favourite monsoon snacks.
If kaanda bhajjiya or pyaaz pakodas (Onion Fritters) or Samosas are the first names that comes to you too then check their recipes here and here for I’ve already shared them last year. But if you are willing to venture further into a variety of Monsoon snacking, join me (you can share your recipes too and I‘d love to post them). To begin with here’s one absolutely mood lifting recipe for the thin crispy homemade French fries. If you always thought that the only way to get your hands on some good French fries is to go to Mc Donald’s (their’s I’ve felt have the best fries among other fast food chains) then think again for the recipe here is about to change your opinion forever. So when it rains you need not venture out to get the perfect thin and crispy fries but rather just pull out these ready to eat frozen fries from your freezer, deep fry and you’re done.
Ingredients (Serves 4-5):
- 1 kg large potatoes, almost equal in size and non starchy variety.
- 1 & ½ tbsp salt
- Enough oil to deep fry
- Enough water to boil potatoes, about 2 ltrs/li>
- Peel the potatoes and cut them into equal size fingers, the more uniform the cutting the better the result.
- Boil enough water to cover up the entire potatoes with salt. Add potatoes once it comes to a boil, cover with a lid and turn off the heat. Leave on for 6-8 mins.
- Drain and then spread on a kitchen towel to dry.
- Heat enough oil to deep fry, check by dropping one piece of potato if it comes at the top almost immediately, the oil is ready.
- Fry the remaining potatoes in two batches on med-low heat until almost cooked but not turned brown. Do not stir too much else it may break.
- Strain out on kitchen tissue and allow cooling down to room temperature. Go to step 7 if serving immediately else, put it in a zip lock bag, place the bag flat and squeeze out as much air as possible and seal. Keep in the freezer until ready to eat.
- To serve just heat enough oil, fry on high heat until golden, dress with pepper if you like and serve with ketchup.
Dos and Don’ts:
- Just do not stir immediately after adding the potatoes to the oil to avoid breaking.
- Do not leave in the boiled water bath for longer, for too much of softening can again lead to breaking.
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