BEST DEEP FAT FRYER FOR HOME USE RECIPES

DEEP-FRIED RECIPES | BBC GOOD FOOD

Deep-fried recipes | BBC Good Food image

Master the art of deep-frying and serve a range of crispy delights at a buffet. Choose from battered chicken, chips, croquettes, sweet doughnuts and churros.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

THE BEST DEEP FRIED FRENCH FRIES - HEART'S CONTENT FARMHOUSE

The Best Deep Fried French Fries - Heart's Content Farmhouse image

The real way to make restaurant style French fries in your deep fryer. A little work is all you need to turn a simple potato into something amazing.

Provided by Katie Shaw

Categories side dishes

Total Time 160 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 3

Ingredients

3 russet potatoes (scrubbed clean)
1 quart peanut oil for frying
salt

Steps:

Using a sharp knife or French fry cutter, cut the potatoes into 1/4 square strips. Place them in a bowl of ice water. Place in the refrigerator and allow to chill for at least 2 hours, up to 12 hours.
Set up deep fryer according to manufacture's instructions and fill with peanut oil. Preheat the deep fryer to 300.
Drain the water from the potatoes and pat them as dry as possible. They will be very cold, maybe even frozen. Place the potatoes in the basket. It's okay if they are crowded for the first fry. Submerge into the oil and deep fry for about 5-7 minutes until they are softened and slightly darker, but still pale. Place on paper-towel lined baking sheet to drain.
Increase heat in deep fryer to 360. Fry the French fries a second time, this time in smaller batches so that they float freely in the oil. Fry for only 2-4 minutes, or until they have reached desired level of brownness and crispness. Drain on paper-towel lined baking sheets, and salt immediately. Serve as soon as possible

Nutrition Facts : Calories 126 kcal, SugarContent 1 g, SodiumContent 8 mg, FatContent 1 g, SaturatedFatContent 1 g, CarbohydrateContent 29 g, FiberContent 2 g, ProteinContent 3 g, ServingSize 1 serving

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1. Three obvious things are important on your journey to perfection – your choice of potato, your choice of oil and your choice of salt. For me, the Maris Piper potato wins every time, and you want to use nice large ones.
2. On oil, sunflower and sunseed are very efficient, and many people swear by using groundnut oil. But, if you’re after flavour, cooking chips in beef tallow (rendered beef fat you can get from your butcher) gives you better flavour and colour – the choice is yours.
3. Finally, on salt, being an Essex boy, in my house it has to be Maldon sea salt.
4. So down to business: chop 800g of Maris Piper potatoes into finger-sized chips, leaving the skin on – don’t be too exact.
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