Faux French Fries Recipes

CLASSIC FRENCH FRIES RECIPE BY TASTY

Steps:

• Fill a large, high-walled skillet with canola oil to a depth of about ½ inch. Heat over medium-high heat until the oil temperature reaches 300°F (150°C).
• Peel the potato and cut into ½-inch (1-cm) batons. Dry the potato thoroughly with paper towels.
• Working in batches to avoid overcrowding the pan, par-fry the fries in the hot oil for about 5 minutes, or until lightly browned and tender. Use a slotted spoon to transfer the fries to a paper-towel lined baking sheet to drain. Season with salt.
• Increase the oil temperature to 375°F (190˚C).
• Return the fries to the hot oil and fry until golden brown and crispy, 3-5 minutes.
• Use a slotted spoon to transfer the fries back to the paper towel-lined baking sheet to drain. Season with salt and pepper.
• Serve immediately.
• Enjoy!

REAL CANADIAN POUTINE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Spread fries in a single layer over prepared baking sheet.
• Bake in the preheated oven until light brown, about 15 minutes.
• Melt butter in a saucepan over medium-high heat. Whisk in flour vigorously. When mixture bubbles, reduce heat to low; cook and stir until the mixture thins, about 2 minutes. Whisk in beef broth. Bring to a boil; reduce heat and simmer, stirring occasionally, until gravy has thickened, about 5 minutes. Season with salt and pepper.
• Place fries on a serving plate or in individual bowls. Distribute the cheese curds over the fries; pour hot gravy over the fries and curds. Serve immediately.

FAUX FRENCH FRIES

Steps:

• Use kitchen scissors to bread dough into into 1/4-inch-wide sticks, use a crinkle cutter if you have one.
• Roll all the sticks in sugar, then bake them on a cookie sheet until golden brown (6-8 minutes).
• Leave them on the tray until they're cool.
• For an authentic look, place fries in a fast-food fry sleeve (the cutoff end of a sealed envelope) and serving them with a side of "ketchup" (jam whisked with a fork to a smooth consistency).

FAUX "FRIES" WITH RASPBERRY "KETCHUP"

Steps:

• Preheat the oven to 350 degrees F.
• Trim off a thin layer of the cake's brown exterior crust. Cut pound cake lengthwise into 1/4-inch slices. Turn slices on their side and cut into 1/4-inch strips. Trim to 4 to 5 inches in length (if this sounds confusing, just remember, you are creating French fry-shaped strips).
• Arrange strips on cookie sheet and bake for approximately 10 minutes, or until browned on top and bottom. Turn strips and bake for approximately 4 more minutes, or until remaining 2 sides are browned. Let cool, then arrange in fry container.
• Place raspberries in a blender or food processor, and puree (add a few tablespoons of water, or lemon juice, if necessary, to facilitate blending). Add sugar, 1 teaspoon at a time, to taste, until tartness is gone.
• Place raspberry puree in a fine mesh strainer over a bowl. Use a rubber spatula to force the puree through the strainer. Discard the seeds and transfer the puree to the squeeze bottle. Serve alongside "fries".

RESTAURANT-STYLE FRENCH FRIES

Steps:

• Prepare the potatoes and oil: In a 3-quart saucepan with a deep-fry thermometer attached, heat oil to 350 degrees F. Cut potatoes into long sticks -- about 2 inches by 1/2 inch. Lay potatoes in a single layer on paper towel. Let stand for 10 minutes until dry.
• Cook potatoes: Toss potatoes with sugar. Fry half of the potatoes in the hot oil until they begin to crisp and turn light blond -- about 2 minutes. Use a slotted spoon to remove; drain on paper towel. Repeat for the second batch and let potatoes stand for 5 minutes.
• Finish the potatoes: Raise oil temperature to 375 degrees F. Refry potatoes, in 3 batches, until golden brown -- 4 to 6 minutes. Use a slotted spoon to remove, drain on a paper towel, and sprinkle with salt.