Best Kittencals Extra Crispy French Fries Recipes
KITTENCAL'S FREEZER FRIES (OAMC)
If you have an extra morning, then these homemade fries are worth the time to make, they are 100% better than the store bought --- you can refry, bake or drop them in the hot oil from their frozen state, or they may be thawed first --- if you are lucky enough to own a Starfrit brand french fry slicer which is what I have used for years, then this will save so much time, I suggest to purchase one because after you try these fries you will be making them all the time and never go back to frozen again! --- use only red potatoes with the skin on or peeled I prefer them with the skin left on they taste better and also saves the peeling time, if you are leaving the peel on then clean the skins well to remove the dirt ---I usually purchase a 10 or 20 pound bag of red potatoes, slice them and them fry in batches this way I am assured to have lots in my freezer as they go quickly at my house! --- make certain that you have a lot of oil on hand for this --- plan ahead the uncooked fries need to soak in cold water in refrigerator for 8-24 hours before frying, 24 hours is even better.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 8h
Yield 10 pounds potatoes
Number Of Ingredients 3
Steps:
- Slice the potatoes into about 1/2-inch wide strips, or to desired thickness.
- Place them in a large bowl and cover them with cold water, drain and cover them again with cold water (for extra crispy fries mix 1-2 tablespoons sugar with the cold water until completely dissolved before adding in the potatoes).
- Place the bowl in the fridge for a minimum of 8 hours, even overnight or up to 2 days.
- When read to make, drain as many as you are going to fry in a large strainer and leave the rest in water (you will be working in batches).
- Have another large bowl ready to put the fryed fries into, and have a large slotted spoon ready also to remove the fries from the oil.
- In about a 5-quart non-stick Dutch oven or a deep fryer, heat 10-12 cups oil until hot with 1 tablespoon salt or more if desired (must use the salt in the oil!) I just throw one French fry in, if it bubbles then to the oil is ready, this will take about 8 minutes to heat until hot.
- Carefully place the drained fries into the hot oil (no need to pat them dry!) and fry only until the edges begin to turn a little brown, and fries feel soft (do not cook them totally).
- Remove with a slotted spoon and place into a large bowl.
- Repeat with the remaining potatoes.
- When the fried potatoes are room temperature prepare one or two large cookie sheets.
- Spread the fries on the sheets (you may pile them on top of each other they will come apart when defrosted) and place in the freezer until completely frozen, then just pop them into a large zip-lock freezer bags and store in the freezer.
- **NOTE** Of coarse you can make some right away if desired, after they have come down to room temperature just re-fry them again until desired crispness.
- After freezing just drop the frozen fries into hot oil, there is no need to thaw them first.
Nutrition Facts : Calories 2254, Fat 218.6, SaturatedFat 15.6, Sodium 724.9, Carbohydrate 72.2, Fiber 7.7, Sugar 4.5, Protein 8.6
HOMEMADE CRISPY SEASONED FRENCH FRIES
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
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
KITTENCAL'S DILL PICKLES AND METHOD FOR PROCESSING
For 22 pounds of pickling cucumbers you will need 20 (1-quart) glass processing jars with lids, although you might only use 18 jars, the complete recipe may be reduced by half if desired, do not use very large pickling cucumbers, allow at least 3 weeks before opening the jars---we like things very spicy at my house so I also add in one small jalapeno pepper or a small teaspoonful of dried chili flakes into each jar but that is only optional, if you like spicy then you might want to give that a try in a few jars only--- you will need a lot of garlic for this recipe as you are using 4-5 cloves per jar, so purchase lots of garlic, peeling the garlic cloves takes some time so you might want to start days in advance you can store the peeled cloves in glass bowls covered tightly with plastic wrap in the refrigerator they will stay well for up to 3 days, use *only* a good-quality vinegar for this as it will make a difference to the taste of you pickles--- *enjoy* and happy canning! :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time P14D
Yield 22 pounds pickles
Number Of Ingredients 8
Steps:
- Before you start this make certain to have 20 (1-quart) sterilized glass canning jars with lids.
- I sterilize my jars and lids in my dishwasher, remove carefully and do not touch the inside of the jars after washing.
- Place the sterilized jars on the counter to cool slightly and cover with a very clean tea towel while continuing with the recipe.
- Wash and scrub the cucumbers well under cold water.
- Using a fork or tongs divide and drop the pickles between all the jars but do not over stuff the jars as the pickles need room to absorb the brine properly.
- For the brine: in a large (very clean) stock pot combine the brine ingredients; bring to full a boil and simmer stirring for about 1-2 minutes or until no salt granules remain; turn off the heat then cover with a lid and continue with the next step but do not let the water cool the water must be hot when poouring into the jars.
- To each jar add in 1-2 springs fresh dill, 3 whole cloves garlic and 4-5 black peppercorns.
- Ladle the HOT brine into each jar up to 1/2-inch from the top.
- Immediately place the lids on but DO NOT tighten completely.
- TO PROCESS: place the filled jars in the large pot or canner with a wire rack on the bottom (make certain the the jars are NOT touching each other!).
- Pour in very hot water to about 1-inch over the jars; bring to aboil and process for 20 minutes at full boil (use a timer for this).
- Remove the jars; set aside.
- As they cool you should hear the lids popping and they should have a small "dip" in the middle.
- The lids may NOW be tightened securely.
- Store in a cool dry place.
- Allow at least 2 weeks before opening.
Nutrition Facts : Calories 93.6, Fat 0.6, SaturatedFat 0.2, Sodium 5157.6, Carbohydrate 20.5, Fiber 2.5, Sugar 7.9, Protein 3.7
KITTENCAL'S BAKERY BUTTERCREAM FROSTING/ICING
This is similar to bakery frosting and so much better than any canned! --- for extra fluffy frosting use heavy cream and make certain to beat for at least 3-5 minutes and remember to sift the confectioners sugar before using. For flavor and color you can add 1-2 envelopes 3-grams each, Duncan Hines Frosting Creations Flavor Mix, any flavor desired.
Provided by Kittencalrecipezazz
Categories Dessert
Time 10m
Yield 4 cups (approx)
Number Of Ingredients 8
Steps:
- In a large bowl using an electric mixer at medium speed beat together the shortening and margarine or butter with cream, salt almond extract and vanilla until smooth (about 3 minutes).
- Add in sifted confectioners sugar starting with 4-1/2 cups; beat very well until smooth and fluffy, adding more confectioners sugar or cream or milk until you achieve desired consistency.
- Add in the food coloring or Flavor Creation powder (if using) until the desired shade is achieved.
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