Batter Dip French Fries Recipes

BATTER DIPPED FRENCH FRIES

Steps:

• Combine the pancake mix, black pepper, ground ginger, dry mustard, and seasoned salt in a large, shallow bowl. Slowly stir in the club soda. Dust the frozen fries with flour, shaking off any excess. Place the fries on waxed paper to dry while the oil heats. Heat the oil in a deep fryer (or 2-inches of oil in deep skillet) to 385 degrees F. Coat the floured fries in the batter, letting any excess drip off. Add the fries to the hot oil, in small batches, turning the fries as needed to brown evenly. Remove the fries with a slotted spoon and let drain on paper toweling. Repeat with the remaining fries. Serve the fries immediately.

DOUBLE-FRIED FRENCH FRIES

Steps:

• Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.
• Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
• Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F.
• Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.
• Raise heat of oil to 350 degrees F.
• Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.

BATTER-DIPPED FRENCH FRIES

Steps:

• Heat a deep-fryer or a deep pot no more than half filled with oil to 325 °F. Peel and slice potatoes to size of your desire and fry them for 2 minutes - this isn't to make them crispy, it is just to blanch them. Drain and cool fries.
• Raise temperature of fryer or oil to 360 °F. Add salt and pepper to the flour and combine. Take fries and dip first into the evaporated milk, shaking off excess, and then into the flour mixture, shaking off excess. Fry for about 5 minutes, until browned.

HOMEMADE CRISPY SEASONED FRENCH FRIES

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.

PAULA DEEN'S BATTER-DIPPED FRENCH FRIES

Steps:

• Heat oil to 325° in a deep fryer or a large deep pot, no more than half full.
• Slice potatoes into wedges (peel or leave on potato skins).
• Fry potatoes for 2 minutes and drain, allow to cool off.
• Turn oil up to 360°.
• In a bowl combine flour, salt and black pepper and set aside.
• In another bowl add evaporated milk.
• Dip cool potato fries in evaporated milk than into flour mixture.
• Fry 5-10 minutes or until browned.
• Drain on paper towel and enjoy.

BATTER-DIPPED FRENCH FRIES

Steps:

• Heat a deep-fryer or a deep pot no more than half filled with oil to 325 degrees F.
• Peel and slice potatoes to size of your desire and fry them for 2 minutes - this isn't to make them crispy, it is just to blanch them. Drain and cool fries.
• Raise temperature of fryer or oil to 360 degrees F.
• Add salt and pepper to the flour and combine. Take fries and dip first into the evaporated milk, shaking off excess, and then into the flour mixture, shaking off excess. Fry for about 5 minutes, until browned.

FRENCH FRY FRANKS

Steps:

• Make the franks: Whisk the flour, cornmeal, sugar and paprika in a large bowl. Add the egg and milk and whisk to make a thick batter, adding more milk if the mixture is too dry. Add 1/4 teaspoon salt, and pepper to taste.
• Heat about 2 inches vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Dip the franks in the batter, then carefully wrap a long curly fry around each. (If desired, thread the franks on wooden skewers before wrapping with fries.)
• Working in batches, fry the franks in the hot oil, turning, until golden on all sides, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels; sprinkle with salt.
• Meanwhile, make the dip: Whisk the Sriracha, lime juice and mayonnaise in a bowl. Serve with the franks.