Ingredients :
- oil for frying (peanut or grapeseed)
- 3/4 c white rice flour
- 1/4 c cornstarch
- 1 t paprika
- 1/2 t baking powder
- 1/2 t garlic powder
- 1/2 t onion powder
- 1/8 t cayenne
- kosher salt
- freshly ground black pepper
- 1-1 1/4 c light beer (pilsner)
- 3 lbs russet potatoes (peeled, cut 3"x1/2"x1/4", soaked in cold water)
Method :
- Fill small Dutch oven with 3-4 in oil, heat on med until deep-fring thermometer reaches 325°F. Line baking sheet with paper towels.
- In med bowl, whisk flour, cornstarch, paprika, baking powder, garlic powder, onion powder, cayenne, 2 t salt, and 1/2 t pepper. Add 1 c beer and stir until smooth. Add more beer 1 T at a time until batter reaches heavy cream consistency. Set aside.
- Using kit towels, dry potatoes thorougly. In small batches, slide potatoes into oil and cook until lightly golden brown. 5 min. Remove to baking sheet and sprinkle with salt.
- Raise oil to 350°F. Dip partially cooked fries in batter to coat. Slide coated potatoes into oil one at a time in small batches. Cook until deep golden brown. 2-4 min. Remove to fresh paper towels to drain. Serve immediately.
- Double frying: You may do part 1 in advance and hold them, finishing part 2 just before serving.
0 komentar:
Posting Komentar