Best Battered French Fries Recipes

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BEER-BATTERED FRIES



Beer-Battered Fries image

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 11

Oil, preferably peanut or grapeseed, for frying
3/4 cup white rice flour
1/4 cup cornstarch
1 teaspoon paprika
1/2 teaspoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon cayenne
Kosher salt and freshly ground black pepper
1 to 1 1/4 cups light beer, such as pilsner
3 pounds russet potatoes, peeled and cut into batons 3 inches long, 1/2 inch wide and 1/4 inch thick, soaked in cold water

Steps:

  • Fill a small Dutch oven with 3 to 4 inches of oil and heat over medium heat until a deep-frying thermometer inserted in the oil registers 325 degrees F. Line a large plate or baking sheet with paper towels.
  • In a medium bowl, whisk together the flour, cornstarch, paprika, baking powder, garlic powder, onion powder, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper. Add 1 cup of the beer and stir until smooth, adding more beer a tablespoon at a time if necessary until the batter is the consistency of heavy cream. Set aside.
  • Using kitchen towels, dry the potatoes thoroughly. Working in batches, slide the potatoes into the oil, being careful not to crowd the pan, and cook until lightly golden, about 5 minutes. Use a slotted spoon or skimmer to remove to the towel-lined plate and sprinkle with a few pinches of salt.
  • Raise the oil temperature to 350 degrees F. Dip the partially cooked fries a few at a time in the batter to coat. Using a fork, slide the coated potatoes 1 at a time into the oil, about 6 or 8 in a batch so as not to overcrowd the pan. Use a metal skimmer or tongs to keep them separate, as they tend to cling together. Cook until deep golden brown, 2 to 3 minutes. Remove to fresh paper towels to drain. Serve immediately.

BATTERED FRENCH FRIES



Battered French Fries image

Whoa... I would have never thought of battering french fries. These are delicious and a bit indulgent! The spices in the coating are yummy. Definitely a tasty way to serve fries.

Provided by Maria Shinzai

Categories     Other Appetizers

Time 25m

Number Of Ingredients 7

2 1/2 lb russet potatoes, peeled
1 c all-purpose flour
1 tsp garlic salt
1 tsp onion salt
1 tsp paprika
1/2 c water, or as needed
1 c vegetable oil for frying

Steps:

  • 1. Slice potatoes into french fries, and place into cold water so they won't turn brown while you prepare the oil.
  • 2. Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
  • 3. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.

HOMEMADE CRISPY SEASONED FRENCH FRIES



Homemade Crispy Seasoned French Fries image

My family loves French fries and with 4 children the bag fries from the store just weren't enough and became too expensive. So I tried batter - after all it makes chicken, shrimp, and onion rings crispy so why not potatoes. Now even my husband can't get enough of these French fries. They even stay crispy when you reheat in the microwave.

Provided by Cassie

Categories     Side Dish     Potato Side Dish Recipes

Time 25m

Yield 8

Number Of Ingredients 8

2 ½ pounds russet potatoes, peeled
1 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon salt
1 teaspoon paprika
½ cup water, or as needed
1 cup vegetable oil for frying

Steps:

  • Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
  • Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
  • Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.

Nutrition Facts : Calories 192.5 calories, Carbohydrate 37.8 g, Fat 3.1 g, Fiber 2.8 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 751 mg, Sugar 1.2 g

AIR FRYER FRENCH FRIES



Air Fryer French Fries image

Since I missed the whole Instant Pot® train, I had to make at least one air fryer recipe while they're still hot. And it doesn't get more classic than French fries; the generally accepted technique is pretty, dare I say, airtight, at this point, but I do have one extra trick in store! Finally, dip them in honey mustard, spicy ketchup, garlic aioli, or all 3 mixed together, like I did.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 4

1 pound russet potatoes, peeled
2 teaspoons vegetable oil
1 pinch cayenne pepper
½ teaspoon kosher salt

Steps:

  • Cut each potato lengthwise into 3/8-inch-thick slices. Slice sections into sticks also about 3/8 inch-wide.
  • Cover potatoes with water and let soak for 5 minutes to release excess starches. Drain and cover with boiling water by a few inches (or place in a bowl of boiling water). Let sit for 10 minutes.
  • Drain potatoes and transfer onto some paper towels. Blot off the excess water and let cool completely, at least 10 minutes. Transfer into a mixing bowl; drizzle with oil, season with cayenne, and toss to coat.
  • Preheat the air fryer to 375 degrees F (190 degrees C). Stack potatoes in a double layer in the fryer basket. Cook for 15 minutes. Slide basket out and toss fries; continue frying until golden brown, about 10 minutes more. Toss fries with salt in a mixing bowl. Serve immediately.

Nutrition Facts : Calories 107.6 calories, Carbohydrate 19.9 g, Fat 2.4 g, Fiber 2.5 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 246.8 mg, Sugar 0.9 g

PERFECT FRENCH FRIES



Perfect French Fries image

In a nutshell, here it is: Soak potatoes, dry potatoes, fry potatoes, drain potatoes, then fry again!

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 2h50m

Yield s: 8 servings

Number Of Ingredients 3

5 pounds russet potatoes
Vegetable or peanut oil, for frying
Sea salt

Steps:

  • Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks.
  • Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.)
  • When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them.
  • Heat a few inches of oil in a heavy pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. They should not be brown at this point! You just want to start the cooking process. Remove each batch and drain on new/dry paper towels.
  • Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels.
  • Sprinkle with sea salt and dive in!

BATTER-DIPPED FRENCH FRIES



Batter-Dipped French Fries image

Make and share this Batter-Dipped French Fries recipe from Food.com.

Provided by Iron Woman

Categories     Potato

Time 23m

Yield 4 serving(s)

Number Of Ingredients 5

2 lbs russet potatoes
peanut oil, for frying
salt & freshly ground black pepper
2 cups all-purpose flour
8 ounces evaporated milk

Steps:

  • Heat a deep-fryer or a deep pot no more than half filled with oil to 325 degrees F.
  • Peel and slice potatoes to size of your desire and fry them for 2 minutes - this isn't to make them crispy, it is just to blanch them. Drain and cool fries.
  • Raise temperature of fryer or oil to 360 degrees F.
  • Add salt and pepper to the flour and combine. Take fries and dip first into the evaporated milk, shaking off excess, and then into the flour mixture, shaking off excess. Fry for about 5 minutes, until browned.

Nutrition Facts : Calories 478.3, Fat 5.1, SaturatedFat 2.8, Cholesterol 16.4, Sodium 75, Carbohydrate 93, Fiber 6.7, Sugar 1.9, Protein 14.9

PAULA DEEN'S BATTER-DIPPED FRENCH FRIES



Paula Deen's Batter-Dipped French Fries image

From the Paula Deen's Party show. Saw Paula make these and they looked so good. Wanted to share the recipe with everyone. Enjoy!

Provided by Marsha D.

Categories     Potato

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 lbs russet potatoes
2 cups all-purpose flour
1 (6 ounce) can evaporated milk
oil (for frying)
salt and black pepper (to taste)

Steps:

  • Heat oil to 325° in a deep fryer or a large deep pot, no more than half full.
  • Slice potatoes into wedges (peel or leave on potato skins).
  • Fry potatoes for 2 minutes and drain, allow to cool off.
  • Turn oil up to 360°.
  • In a bowl combine flour, salt and black pepper and set aside.
  • In another bowl add evaporated milk.
  • Dip cool potato fries in evaporated milk than into flour mixture.
  • Fry 5-10 minutes or until browned.
  • Drain on paper towel and enjoy.

Nutrition Facts : Calories 459.3, Fat 4, SaturatedFat 2.1, Cholesterol 12.3, Sodium 60, Carbohydrate 91.6, Fiber 6.7, Sugar 1.9, Protein 13.9

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