Ingredients :
- 2 large Idaho russet potatoes (or Maris Piper)
- ➖ Sugar Water ➖
- 1 1/2 cup hot water
- 1/4 cup sugar
- 2 tbsp corn syrup (replace with golden syrup in the UK)
- ➖ Frying ➖
- 6 cup Crisco (replace with groundnut or vegetable oil in the UK)
- 1/4 cup beef lard (dripping) or fat from previously cooked burgers (optional)
Method :
- Peel the potatoes and chip thinly to 9mm or ⅜" thick and about 2½-3 inches long. Preferably, cut on a mandolin set to 9mm or ⅜“. If you don"t have a mandolin, you can use a knife, but try to keep them all the same thickness, so that they cook uniformly
- Mix the ingredients for the sugar water in a bowl, making sure the sugar dissolves. Refrigerate the potatoes in the sugar water for 30 minutes
- While they soak, heat the oil to 190°C (375°F). Drain the chips in kitchen paper and put carefully in the fryer. Cook for 1 - 1½ minutes
- Put in a kitchen paper-lined bowl, and allow to cool in the fridge for 10 minutes. If you"re adding beef lard to the fryer, do it now and bring the temperature back to 190°C (375 °F)
- Add the fries back to the fryer and cook until they float and are golden brown, then put back in the kitchen paper-lined bowl. Put on the plate
- Add ½ teaspoon of salt and shake well. Finally, eat and enjoy
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