Despite the name, French fry is originated in Belgium. Lack of fried fish during winter forced Belgians to find an alternative resulted in fried potatoes.
How Fench fries got its name
American soldiers, who were stationed in Belgium during the World War I, gave the new food the name “French fries” as the official language of Belgium army was French. Fries served by French speaking people.
French fries are one of the most popular dish around the world. It is served under different names in different countries. In Belgium, you will get French fries with cooked mussels and fried egg on top. Fish and chips are popular in United Kingdom and in some parts of Canada. In Middle East, they wrap fries and meat in pita bread and serve. French fries are served with grilled steaks in France. French fries topped with cheese curd and brown gravy is served as poutine in Canada
Quick Note in French Fries.
The size of the fries is of personal choice. Some like it thin and crispy, while others like it big with crispy outer cover and smooth inners. Try to find the best way you like.
Utensils you need
An electric fryer or a thick-bottomed frying pan with skillet
A thermometer to measure the temperature (right duration and temperature is important for a proper fry)
Oil of your choice preferably vegetable Oil : 3 to 5 cups
Matured and well-formed potatoes (Its better not to use the younger ones): 800 grams
Salt to taste
Preparation of the potatoes
Peel rinse and dry the potatoes
Cut the potatoes in to sticks 2½ to 3 inches long and ½ inch wide.
Divide the potatoes in to batched of 1 cup each
Heat the oil to 325 F (163 C )
Add one batch of potato cuts in to oil and fry for 4 to 5 minutes
It should be very light brown in color.
Keep aside the partially fried potatoes in a perforated vessel so that the excess oil drains out.
Fry the whole potatoes in batches. Ensure to maintain the temperature of the oil between batches.
This can be stored and kept for later use.
Heat the oil to 325 F and fry the potatoes in 1-cup batches until it is crisp and brown for 1 to 2 minutes
Drain out the potatoes from oil and keep in a dish with clean tissue paper spread.
Do not cover he fried potatoes with the lid as it will turn the fries soft and limp
Sprinkle some salt and serve hot with tomato sauce.
Related recipes you might be interested
Paneer Tikka Paneer Tikka is favorite among the vegetarians as a starter. Most of them see this as an alternative for chicken tikka. Being a vegetarian is one of the best thing in the life and paneer […]
Crispy Corn | Golden Fried Corn I once went to Absolute Barbecue in Bangalore and tried many varieties of non-vegetarian food, but I found one snack very tasty and impressive and it is a vegetarian one. The dish is “ […]
Fish Fry | Fish fry recipe the traditional way Fish fry is a great starter. The dish fish fry is simple easy as well as tasty.I am sure each area or house hold has its own variation in the recipe mainly in the marination of the fish. […]
Vegetable Manchurian or Veg Manchurian recipe I got a few requests to post some starter dishes as good starters can create a long lasting impression on the guests regarding the food you serve. Vegetable Manchurian or Veg Manchurian is […]
Fish in Soya Sauce Serving Size: 2-4
1 lb. fish 2-inch
ginger (peeled, cut into thin strips)
1 stalk scallion (cut into 2-inch length and then into thin strips)
Oil for deep […]
Chilli Paneer Dry Recipe | Paneer chilli Chilli paneer is a chinese food which is tasty and is served as a starter also.It is a street food you may find in many parts of India. This is my favorite vegetarian starter and I order […]
Homemade Crispy Cheese Onion Rings The very thought of the yummy and crispy cheese onion rings I had in a small deli on my visit to California make me drool . A typical crispy onion ring recipe as well as an Indian […]
Healthy Corn Salad Time for the preparation of Corn Salad: 30 Mins
Serving size of Corn Salad recipe : 3
Ingredients for the preparation of Corn Salad
Fresh corn separated from cob : 1 cup
Cream of Cauliflower Soup
Serving Size: 6
1/3 cup green onions (tops only)
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups chicken […]