Best Cucumber French Fries Recipes

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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

CHEF JOHN'S FRENCH FRIES



Chef John's French Fries image

I don't think most people realize that any decent French fry needs to be twice fried. The first frying in done at a lower temperature, which softens the potato and prepares the starchy surface for the second frying's crispification.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes

Time 50m

Yield 2

Number Of Ingredients 3

1 russet potato, cut into evenly sized strips
1 quart vegetable oil for frying
salt to taste

Steps:

  • Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels.
  • Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to serve.

Nutrition Facts : Calories 471 calories, Carbohydrate 18.6 g, Fat 44.1 g, Fiber 2.3 g, Protein 2.2 g, SaturatedFat 5.6 g, Sodium 6.4 mg, Sugar 0.8 g

PERFECT FRENCH FRIES



Perfect French Fries image

Provided by Emeril Lagasse

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 3

4 large russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons
2 quarts peanut oil
Salt and freshly ground black pepper

Steps:

  • Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 1 day.
  • Heat the oil in a deep-fryer to 325 degrees F. Be sure not to fill the oil beyond the maximum fill line.
  • Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Use the basket to carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.
  • When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 to 2 minutes. Transfer to a paper towel lined platter and sprinkle with salt and pepper, to taste. Serve immediately.

CUCUMBER FRENCH FRIES



CUCUMBER FRENCH FRIES image

I created this recipe because I had too many cucumbers on hand and wanted something different. They taste very similar to fried zucchini sticks, but with a refreshing, tart zip. If you like deep fried pickles or fried green tomatoes, you'll enjoy this recipe. Experiment with the breading and make it your own.

Provided by Charlene Knaps

Categories     Vegetable Appetizers

Time 25m

Number Of Ingredients 8

2 or 3 medium cucumbers
1/2 c sunflower or other frying oil
3 Tbsp ranch dressing for dipping
BREADING:
1/2 c cornmeal
1/4 c panko bread crumbs
1/4 c italian bread crumbs
1 dash(es) salt and pepper to taste

Steps:

  • 1. Heat oil in skillet to medium high heat, or 350 degrees in electric skillet.
  • 2. Peel cucumbers, slice off ends, then cut lengthwise in half. Use a spoon to scoop out the seeds like you're carving a boat. Then slice each cucumber half into french fry-sized strips.
  • 3. Mix together all breading ingredients in a shallow dish or pie plate. Dredge each cucumber slice into the breading, place into skillet with oil.
  • 4. Fry breaded slices two to three minutes on each side, depending on thickness. They will be done when the breading is a golden brown (see photo). Drain and cool on a paper towel, serve with ranch dressing for dipping.

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