Introduction: How to Make Fries Crispy, and Fluffy, Breaded or Not
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About: I am married with two children. Spring, summer, and fall are my very favorite times of the year. I enjoy working in the yard, sewing, cooking, quilting, gardening, and creating. I do this to keep my sanity.
Breaded french fries are so tasty! If you don't like Paprika use a different seasoning such as red peppers or parsley. I made regular fries and the breaded fries and both turned out very crispy with fluffy centers. Cooking crispy fries is very easy. The secret is soaking the peeled potato in a bowl of water and put it in the fridge overnight and frying them in peanut oil or an oil made for cooking at high temperatures! It is also important to fry them in hot oil. I share an easy tip about that in this instructable. Let's make some fries!
Oh yeah, I got the breaded recipe from here and modified it for my family: http://answers.yahoo.com/question/index?qid=20090127095431AAv4Yvh
Oh yeah, I got the breaded recipe from here and modified it for my family: http://answers.yahoo.com/question/index?qid=20090127095431AAv4Yvh
Step 1: Ingredients
I thought she used too much salt and not enough Paprika and I wanted to try peanut oil and my hot mustard:
2 1/2 pounds peeled Russet potatoes
1 Cup flour
1 teaspoon garlic powder she used garlic salt ( I did not use the garlic salt with parsley but it would be good in this.)
1 teaspoon onion powder she used onion salt
1 teaspoon sea saltomit if using garlic salt and onion salt
2- 4 teaspoons Paprika she used 1 teaspoon, I wanted mine spicier
Peanut oil
1/4 teaspoon hot mustard read bottom note:
Additional items: paper towels and wooden spoon.
1 teaspoon garlic powder she used garlic salt ( I did not use the garlic salt with parsley but it would be good in this.)
1 teaspoon onion powder she used onion salt
1 teaspoon sea saltomit if using garlic salt and onion salt
2- 4 teaspoons Paprika she used 1 teaspoon, I wanted mine spicier
Peanut oil
1/4 teaspoon hot mustard read bottom note:
Additional items: paper towels and wooden spoon.
Recipe for Hot mustard that I found online on a message board I think:
aofsletten says:
My recipe calls for mustard powder (whatever size container is available), a pinch of sugar and a pinch of salt, boiling water, (enough to make a paste) and a bit of oil to keep the mustard from becoming cement. I have been using this recipe for a long time. It is hotter than the Chinese mustard's found commercially.(I've been accused of putting horseradish in it) It should satisfy your desire for Hot. Enjoy!
Some recipes call for dry mustard, cold water and salt and other recipes add vinegar and oil. Many different variations available.
My recipe calls for mustard powder (whatever size container is available), a pinch of sugar and a pinch of salt, boiling water, (enough to make a paste) and a bit of oil to keep the mustard from becoming cement. I have been using this recipe for a long time. It is hotter than the Chinese mustard's found commercially.(I've been accused of putting horseradish in it) It should satisfy your desire for Hot. Enjoy!
Some recipes call for dry mustard, cold water and salt and other recipes add vinegar and oil. Many different variations available.
The original recipe:
2 1/2 pounds russet potatoes, peeled
1 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon salt
1 teaspoon paprika
Cooking oil
Step 2: Prepare Potatoes
Soak peeled potatoes over night in the refrigerator.
Drain off water from the soaked potatoes.
Slice potatoes into strips.
Drain off water from the soaked potatoes.
Slice potatoes into strips.
Step 3: Flour Mixture
Add spices to flour and mix well.
Dip each potato slice into the breading mixture.
Step 4: Fry
Heat the peanut oil on medium high heat until small bubbles form; when a wooden spoon is inserted into the hot grease.
Reduce the heat if necessary.
Fry a few strips of potatoes so the pieces do not touch.
I fried 3 small batches.
After the spuds are golden brown; place them on a plate with paper towels to absorb the excess oil.
Sprinkle the tops with paprika.
Transfer to a serving tray.
Reduce the heat if necessary.
Fry a few strips of potatoes so the pieces do not touch.
I fried 3 small batches.
After the spuds are golden brown; place them on a plate with paper towels to absorb the excess oil.
Sprinkle the tops with paprika.
Transfer to a serving tray.
Step 5: Sunshiine's Final Thoughts
These are very very tasty fries. I hope you make some for your family!
I wish to thank Instructables, our sponsors, authors, and our loyal readers for making this a great place to share!
Thanks for stopping by and I hope your week shines!
sunshiine
I wish to thank Instructables, our sponsors, authors, and our loyal readers for making this a great place to share!
Thanks for stopping by and I hope your week shines!
sunshiine
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