How To Make Fries With Flour?

These flour-batter-coated, crispy french fries provide a wonderful extra crunch without being overly hefty. This recipe for flour-dipped french fries is simple to prepare and tasty!

Growing up, did your mother have a special recipe for french fries? This is what we thought of when we thought of homemade french fries, so I guess my mom did. These fries have a delicious, light coating of flour that gives them a crispness.

And creating them is so simple! Even though these french fries only need three ingredients, you may easily add extra to create them precisely as you want.

Try our oven-baked fries with garlic and parsley recipe if you’re seeking for a french fry recipe.

How are basic french fries made?

1. Half-inch-thick potato slices. This is made simpler with a French fry cutter.

2. Soak them for at least an hour or overnight in cold water. Longer fries make them crispier.

3. Give them two cold water rinses, then pat them totally dry.

4. 300°F oil temperature. Fry them for 5 to 6 minutes in around 6 batches. They won’t be as crispy if you pack them in too tightly by adding too many at once. Place with a slotted spoon and a paper towel.

5. Raise the temperature to 400. Fry in batches for 5 minutes or until golden brown.

6. Lay them out on paper towels and immediately season with salt. Use ketchup when serving!

How are crispy french fries made?

You want to fry the french fries twice when it comes to the actual frying. In order to cook the potato’s interior in the first round, use a lower temperature. In order to make the fries golden brown and crispy in the second round, use a higher temperature.

Either a Dutch oven or a home deep fryer can be used to heat the oil. Check the temperature of the oil using a candy or frying thermometer; thermometers that clip onto the edge of the pot ensure they don’t slip around.

  • Fries should be removed from the ice water bath and dried with a fresh kitchen towel. Wet potatoes could cause the heated oil to splatter when added. Additionally, you should set up a few sheet pans nearby that are lined with thick paper, such as brown paper shopping bags.
  • Over a medium-low heat, bring the oil to 325 F. The potatoes should be tender and somewhat golden in color after 6 to 8 minutes of cooking in the oil.
  • Using a wire mesh skimmer (also known as a spider spoon), remove the fries from the oil and place them on the pans lined with paper so they can drain. Until you’re ready to use them, you may either put them back in the refrigerator or, at the very least, let them out at room temperature for 15 minutes. During this time, don’t forget to turn off the heat beneath the oil.
  • The oil is now heated to 375 F. Return the fries to the oil and cook for an additional two to three minutes, or until crispy and golden brown. Drain on fresh paper, heavily salt, and serve immediately.

A covered french fry is what?

Before being twice-fried, the potatoes are coated in a spicy flour mixture to give them an additional crunch on the surface while keeping the inside soft and fluffy. As you bite into these French fries, they have such a delicious crunch.

Can you fry using flour?

Both flour and cornstarch can be used to fry meals, however they do differ slightly. Even though flour won’t get as golden or crisp as desired, it will work just fine as a breading. For the best crisp, many recipes, like those for fried chicken, ask for a 50/50 mixture of flour and cornstarch.

However, using cornstarch to fry meals will result in the dishes being extremely crunchy and golden in color. This is because flour has a lesser starch percentage than cornstarch because it also contains gluten, whereas cornstarch is essentially entirely made of starch. To guarantee the cuisine achieves the optimum crisp condition, some recipes may even utilize only cornstarch.

Is plain flour OK for frying?

The best course of action when it comes to fried chicken is to stick to tradition. For a golden, crispy fried chicken, all-purpose flour is still the finest flour to use.

All-purpose flour can withstand high heat for an extended period of time and retain the flavors, spices, and herbs you add to it. When cooked, it adheres to the chicken parts well and does not slough off.

All-purpose flour has a neutral flavor, so you may experiment with a variety of tastes and flavors when using it, and because it is widely distributed across supermarkets, you should never have any trouble obtaining a packet to keep on hand in your pantry.

All-purpose flour certainly lives up to its name; in addition to making fantastic fried chicken, you can use it in various types of baking and cooking in the kitchen, such when making our recipe for brownies.

What is on the fries at McDonald’s?

Ingredients for French fries include potatoes, vegetable oil (canola oil, corn oil, soybean oil, hydrogenated soybean oil, natural beef flavor*), dextrose, sodium acid pyrophosphate (to retain color), salt, and natural beef flavor, which starts with hydrolyzed wheat and hydrolyzed milk.

Do you first cook the fries?

Before I attended culinary school, I believed that creating French fries involved soaking the potatoes in water, patting them dry, dropping them into scalding hot oil, and then draining and eating them. (And in the event that everything else fails, head for McDonald’s.) I had the gist of it, but then I enrolled in the French Culinary Institute’s programs. If my culinary education has taught me anything, it’s that even the most basic meal can become spectacular with a little technique.

A so-so French fry and a terrific one differ in texture in addition to taste. For the ideal creamy center and crunchy exterior, a properly prepared fry must go through the oil twice—once at a lower temperature, and then again at 350 degrees Fahrenheit. The trick, though, is to briefly poach the vegetables in boiling water before placing them in the heated oil (or “blanching” them). By doing this, you can be sure that the fries are fully cooked before they are crisped up in the fryer.

Discover my culinary school’s secret for making flawless, fail-proof French fries below the jump.

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For fries that are evenly cooked and are between 2 1/2 and 4 inches long and 1/4 inch thick, cut two big Russet potatoes into uniform pieces. Peeling is not required. Before chopping, scrub the potatoes thoroughly if you choose not to peel them.

In a small, deep saucepan, add the potatoes and bring the water to a boil. Potatoes should be boiled for approximately five minutes before being removed. On paper towels, air dry for 10 minutes. (Before frying, make sure the potatoes are completely dry; if necessary, wipe them with a paper towel.)

Dry the potatoes completely before frying them in a deep fryer or a large saucepan with vegetable oil heated to 300 to 320 degrees (a Dutch oven would work). To ensure that the oil maintains the proper temperature, use a deep-fry or candy thermometer. Turn off the heat after the thermometer reaches the desired temperature. So that they cook uniformly, fry potatoes in tiny batches—perhaps 7-8 fries each batch. The potatoes shouldn’t be colored at this time. Remove, then dry off with paper towels. Restart the heat once the first batch is finished so that the oil may reach the proper temperature.

The second fry is now ready. Fry potatoes in 350°F oil for 2-4 minutes, or until they are lightly golden brown. Note: As they come out of the oil, fries will continue to turn a little darker. After draining, place in a bowl with salt. Eat them right out of the dish or serve on a plate!

How long should I let the fries sit in the water?

  • Rinse and peel the potatoes. After cutting the potato into four or five vertical sections, cut each piece into sticks to create the sticks.
  • Put them in a sizable dish and fill it with ice water. Give them two to three hours to soak. (Alternatively, you could put them in the refrigerator and let them soak all night.)
  • When it’s time to cook the fries, drain the water from the potatoes and spread them out on two baking sheets covered with paper towels. To dry them, blot with paper towels.
  • In a large, heavy saucepan, heat the oil to 300 degrees Fahrenheit. Cook the potatoes for 4 to 5 minutes per batch, in 3 or 4 batches, until they are tender. By now, they shouldn’t be brown! All you want to do is start cooking. Each batch should be removed and dried on fresh paper towels.
  • Turn increase the heat to 400 degrees F once all of the potatoes have been fried at 300 degrees F. Start frying the potatoes once the oil is hot and continue doing so in batches until the fries are crisp and golden. Potatoes should be taken out of the oil and dried on paper towels.

Can I fried potatoes without first boiling them?

Potatoes that are pan-fried use less oil than those that are deep-fried, making them healthier. Additionally, you save oil because pan-frying potatoes only requires a few of tablespoons.

To make the potatoes soft inside, it is essential to parboil them beforehand before pan frying. According to my experience, if the potatoes are not boiled first, the insides will not be properly cooked but the outside will be crispy.

It is recommended to boil the potatoes first, unless you are cutting them extremely thin (which results in potatoes that are crisp).