CRISPY FRIED POTATOES

Steps:

• Peel potatoes and cut into sticks about 1/2" thick and 4" long.
• Drop them into a bowl of cold water immediately after cutting to prevent discoloration.
• Pour 3" of oil into a deep fryer and heat to 350.
• Meanwhile, drain the potatoes and pat with paper towels until dry.
• Add the potatoes to the hot oil in batches that allow the potatoes to fry in a single layer (not too many at a time).
• Fry for about 5 minutes, or until they just turn brown.
• Remove them from the oil and place on paper towels to drain.
• Continue cooking each batch until they are all fried.
• Be sure to bring the temperature of the oil back up between batches.
• Transfer the potatoes to a baking sheet, in a single layer, and place in the freezer for one hour.
• Process the corn flakes and panko in a blender or food processor until fine.
• Pour into a shallow bowl.
• Combine the flour, salt and cayenne in a second shallow bowl.
• In a third bowl, lightly beat the eggs.
• Roll the partially frozen potato sticks in the flour, then dip them in the eggs, shaking off the excess, and then roll in the cornflake mixture.
• Repeat this process a second time, and place each fry in a single layer on a baking sheet.
• Heat the oil to 375.
• Fry the potatoes in batches for 3- 4 minutes until golden brown.
• Remove and drain on paper towels.
• Sprinkle with salt and pepper and serve.