Battered Fries
Battered Fries
Ingredients
For the Fries
- 4 Russet potatoes, large
- 2 tablespoons cornstarch
- 2 cups vegetable oil, or frying oil, at least
- salt, to taste
For the Batter
- 3/4 cup all-purpose flour
- 1/2 cup water
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon garlic powder
- 1 teaspoon black pepper
Instructions
- 1
Peel the Russet potatoes. Cut the peeled potatoes into fries of your desired thickness, ensuring they are kept even. Submerge the cut fries in a large bowl of cold water and soak for 30 minutes to pull out surface starch. This step is crucial for keeping the inside fluffy.
⏱️ 35 min
- 2
Drain the fries thoroughly. Pat them really dry with a clean towel. Any clinging water can lead to oil splatter and a soggy coating.
⏱️ 5 min
- 3
Place the thoroughly dried fries in a bowl. Add the cornstarch and toss until the fries are lightly coated.
⏱️ 3 min
- 4
In a separate bowl, whisk together the all-purpose flour, water, smoked paprika, garlic powder, and black pepper until the mixture is smooth. The desired consistency is like a thin pancake batter.
⏱️ 2 min
- 5
Drop the cornstarched fries into the prepared batter and toss to ensure they are fully coated.
⏱️ 2 min
- 6
Heat at least 2 cups of vegetable or frying oil in a large pan on the stove to 350°F. Working in batches to avoid crowding the oil, carefully place the battered fries into the hot oil. Fry until lightly golden. Remove the fries from the oil using a slotted spoon and rest them on a wire rack over a bowl lined with paper towels to catch excess oil. This first fry cooks the inside of the potatoes.
⏱️ 10 min•🌡️ 350
- 7
Increase the oil temperature to 375°F. Return the partially cooked fries to the hotter oil, frying again in batches. Continue frying until the fries are deep golden and crispy. Remove the fries from the oil and place them back on the wire rack over paper towels. This second fry builds the shattering crust.
⏱️ 10 min•🌡️ 375
- 8
As soon as the fries are pulled from the oil, sprinkle them with salt, to taste, while they are still glossy. Salt sticks better when the fries are hot and a little oily.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Battered Fries
For the Fries
- 4 Russet potatoes, large
- 2 tablespoons cornstarch
- 2 cups vegetable oil, or frying oil, at least
- salt, to taste
For the Batter
- 3/4 cup all-purpose flour
- 1/2 cup water
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon garlic powder
- 1 teaspoon black pepper
Instructions
- 1
Peel the Russet potatoes. Cut the peeled potatoes into fries of your desired thickness, ensuring they are kept even. Submerge the cut fries in a large bowl of cold water and soak for 30 minutes to pull out surface starch. This step is crucial for keeping the inside fluffy.
⏱️ 35 min - 2
Drain the fries thoroughly. Pat them really dry with a clean towel. Any clinging water can lead to oil splatter and a soggy coating.
⏱️ 5 min - 3
Place the thoroughly dried fries in a bowl. Add the cornstarch and toss until the fries are lightly coated.
⏱️ 3 min - 4
In a separate bowl, whisk together the all-purpose flour, water, smoked paprika, garlic powder, and black pepper until the mixture is smooth. The desired consistency is like a thin pancake batter.
⏱️ 2 min - 5
Drop the cornstarched fries into the prepared batter and toss to ensure they are fully coated.
⏱️ 2 min - 6
Heat at least 2 cups of vegetable or frying oil in a large pan on the stove to 350°F. Working in batches to avoid crowding the oil, carefully place the battered fries into the hot oil. Fry until lightly golden. Remove the fries from the oil using a slotted spoon and rest them on a wire rack over a bowl lined with paper towels to catch excess oil. This first fry cooks the inside of the potatoes.
⏱️ 10 min•🌡️ 350 - 7
Increase the oil temperature to 375°F. Return the partially cooked fries to the hotter oil, frying again in batches. Continue frying until the fries are deep golden and crispy. Remove the fries from the oil and place them back on the wire rack over paper towels. This second fry builds the shattering crust.
⏱️ 10 min•🌡️ 375 - 8
As soon as the fries are pulled from the oil, sprinkle them with salt, to taste, while they are still glossy. Salt sticks better when the fries are hot and a little oily.
⏱️ 1 min