Bar Fries
Bar Fries
Ingredients
- 3 russet potatoes, sliced into 1/4-1/3 inch sticks
- 24 fluid ounces avocado oil
For the Batter
- 1/2 cup gluten-free all purpose flour
- 1/4 cup rice flour
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1 1/2 cups club soda
For the Optional Extra Seasoning
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- salt, to taste
Instructions
- 1
Fill a large pot with water and bring it to a rolling boil.
⏱️ 5 min
- 2
Add the sliced potatoes to the boiling water and parboil for 7 minutes.
⏱️ 7 min
- 3
While the potatoes are parboiling, prepare an ice bath by filling a large bowl with ice and water. Once parboiled, transfer the potatoes immediately to the ice bath and let them cool for 10 minutes.
⏱️ 10 min
- 4
While the potatoes are cooling, heat the avocado oil in a deep pot or Dutch oven over medium heat until it reaches 375°F. It is crucial that the oil is at the correct temperature to prevent the batter from separating and the fries from becoming soggy.
⏱️ 10 min•🌡️ 375
- 5
In a large bowl, combine the gluten-free all purpose flour, rice flour, 1 tablespoon paprika, 1 tablespoon onion powder, 1 tablespoon garlic powder, 2 teaspoons salt, and 1/2 teaspoon cayenne pepper. Whisk to combine.
⏱️ 2 min
- 6
Gradually add the 1 1/2 cups of club soda to the dry ingredients, whisking continuously until a smooth batter forms. The consistency should be similar to a thin, drippy pancake batter. If too thick, add more club soda a dash at a time until the desired consistency is reached.
⏱️ 3 min
- 7
Remove the cooled potatoes from the ice bath and thoroughly dry them with paper towels. This step is important for the batter to adhere properly.
⏱️ 3 min
- 8
Dip a handful of dried potato sticks into the batter, ensuring they are thinly coated. Scrape off any excess batter from the sides before carefully adding them to the hot oil.
⏱️ 2 min•🌡️ 375
- 9
For the first fry, add about 1/4 of the potatoes to the hot oil at a time. Fry until the batter turns a light golden brown. Remove the fries from the oil and place them on a baking rack set over a baking sheet to drain.
⏱️ 5 min•🌡️ 375
- 10
Continue frying the remaining potatoes in batches, maintaining the oil temperature at 375°F, until all potatoes have had their first fry.
⏱️ 5 min•🌡️ 375
- 11
Once all potatoes have completed their first fry, bring the oil back up to 375°F. Add all of the par-fried potatoes back into the hot oil for a second fry until they achieve a deep golden brown color and are crispy.
⏱️ 5 min•🌡️ 375
- 12
For an extra crispy result, you can repeat the second frying step for a third fry, ensuring the oil temperature is maintained.
⏱️ 3 min•🌡️ 375
- 13
Remove the finished fries from the oil and immediately transfer them to a clean baking rack or a bowl lined with paper towels to drain any excess oil.
⏱️ 1 min
- 14
While still hot, season the fries generously with salt to taste. If using the optional extra seasoning, combine 1/4 teaspoon paprika, 1/4 teaspoon onion powder, and 1/4 teaspoon garlic powder, then sprinkle over the fries along with additional salt as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bar Fries
- 3 russet potatoes, sliced into 1/4-1/3 inch sticks
- 24 fluid ounces avocado oil
For the Batter
- 1/2 cup gluten-free all purpose flour
- 1/4 cup rice flour
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1 1/2 cups club soda
For the Optional Extra Seasoning
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- salt, to taste
Instructions
- 1
Fill a large pot with water and bring it to a rolling boil.
⏱️ 5 min - 2
Add the sliced potatoes to the boiling water and parboil for 7 minutes.
⏱️ 7 min - 3
While the potatoes are parboiling, prepare an ice bath by filling a large bowl with ice and water. Once parboiled, transfer the potatoes immediately to the ice bath and let them cool for 10 minutes.
⏱️ 10 min - 4
While the potatoes are cooling, heat the avocado oil in a deep pot or Dutch oven over medium heat until it reaches 375°F. It is crucial that the oil is at the correct temperature to prevent the batter from separating and the fries from becoming soggy.
⏱️ 10 min•🌡️ 375 - 5
In a large bowl, combine the gluten-free all purpose flour, rice flour, 1 tablespoon paprika, 1 tablespoon onion powder, 1 tablespoon garlic powder, 2 teaspoons salt, and 1/2 teaspoon cayenne pepper. Whisk to combine.
⏱️ 2 min - 6
Gradually add the 1 1/2 cups of club soda to the dry ingredients, whisking continuously until a smooth batter forms. The consistency should be similar to a thin, drippy pancake batter. If too thick, add more club soda a dash at a time until the desired consistency is reached.
⏱️ 3 min - 7
Remove the cooled potatoes from the ice bath and thoroughly dry them with paper towels. This step is important for the batter to adhere properly.
⏱️ 3 min - 8
Dip a handful of dried potato sticks into the batter, ensuring they are thinly coated. Scrape off any excess batter from the sides before carefully adding them to the hot oil.
⏱️ 2 min•🌡️ 375 - 9
For the first fry, add about 1/4 of the potatoes to the hot oil at a time. Fry until the batter turns a light golden brown. Remove the fries from the oil and place them on a baking rack set over a baking sheet to drain.
⏱️ 5 min•🌡️ 375 - 10
Continue frying the remaining potatoes in batches, maintaining the oil temperature at 375°F, until all potatoes have had their first fry.
⏱️ 5 min•🌡️ 375 - 11
Once all potatoes have completed their first fry, bring the oil back up to 375°F. Add all of the par-fried potatoes back into the hot oil for a second fry until they achieve a deep golden brown color and are crispy.
⏱️ 5 min•🌡️ 375 - 12
For an extra crispy result, you can repeat the second frying step for a third fry, ensuring the oil temperature is maintained.
⏱️ 3 min•🌡️ 375 - 13
Remove the finished fries from the oil and immediately transfer them to a clean baking rack or a bowl lined with paper towels to drain any excess oil.
⏱️ 1 min - 14
While still hot, season the fries generously with salt to taste. If using the optional extra seasoning, combine 1/4 teaspoon paprika, 1/4 teaspoon onion powder, and 1/4 teaspoon garlic powder, then sprinkle over the fries along with additional salt as desired.
⏱️ 1 min