Low Fat Mc Donalds French Fries Recipes

MCDONALD'S FRENCH FRIES - COPYCAT RECIPE

Steps:

• Combine the brine ingredients and set aside.
• Peel and rinse that potatoes.
• Slice them into strings just under ½ inch. (A french fry potato cutter makes this easy.)
• Place them in the cold brine as you slice them. Ensure the potatoes are completely submerged. Add more cold water if needed.
• Cover and place the brine in the fridge for 2 hours or overnight.
• Drain and rinse them twice with cold water. Pat them completely dry.
• Preheat oil to 300 degrees. (A dutch oven and oil thermometer is very helpful.)
• Fry the potatoes in batches for about 5 minutes. Remove with a slotted spoon and place on a paper towels. They will be very soft. (This is a good thing.)
• Add the vegetable shortening and increase the heat to 400 degrees. Fry in batches again until golden brown. (It's hard to be patient during this part.)
• Remove and place on paper towels. Season with salt right away and serve!

MC DONALD'S CLASSIC FRENCH FRIES (COPYCAT)

Steps:

• MIX the BRINE in a 3 quart pot with an accompanying lid.
• PEEL 4 medium russet potatoes; CUT potatoes into 1/4" shoestrings (try to make them as uniform as possible; I use an adjustable-blade French-fry cutter).
• PLACE cut potatoes into the brine container; SEAL and refrigerate for at least 2 hours; BRING pot with brine and potatoes to a full boil; BOIL for 1 1/2-2 minutes; DRAIN and rinse potatoes under cold water; BLOT potatoes as dry as possible.
• PLACE potatoes side-by-side into freezer bags without touching, and without crowding; SEAL bags and freeze flat in refrigerator for at least 2 hours (just make sure fries are frozen solid).
• FILL deep-fryer with proper amount of beef tallow (or oil/shortening blend), to manufacturer's recommended amount; HEAT fryer in gradual increments to 375°F.
• PLACE 1/2 of the potatoes at a time into elevated deep-frying basket; GENTLY lower basket into hot fat.
• FRY for about 2 minutes but PAY ATTENTION TO THE COLOR -- potato color should be light golden brown with just slightly darker ends (see photo, and pull a french fry with tongs to test doneness if necessary); ELEVATE fry basket and shake to drain excess fat; SECURE basket and let drain for 30 seconds.
• TRANSFER fries into colander placed in sink; REPEAT with remaining potatoes.
• SEASON french fries lightly with fine flake sea salt while tossing (eat immediately, or keep warmed for a limited time in a 170°F oven).
• SERVE french fries with your favorite condiment and ENJOY!

MCDONALD'S® FRIES

Steps:

• Place potatoes in a bowl and cover with water; let sit for 5 minutes. Drain and pat dry.
• Place potatoes in a bowl and cover with boiling water; add sugar and corn syrup and mix well. Place bowl in the refrigerator and let sit for 5 minutes. Drain and pat dry.
• Spread potatoes out in a baking dish, cover the dish with plastic wrap, and freeze for 30 minutes.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Working in batches, fry potatoes in hot oil for 2 minutes. Transfer to a paper towel-lined plate to dry and let cool for 15 minutes.
• Working in batches again, fry potatoes in hot oil until browned and crispy, 5 to 7 minutes. Season fries with sea salt.

LOW FAT " MC DONALD'S" FRENCH FRIES

Steps:

• Bring water to boil in a saucepan over high heat. Add one teaspoon of salt.
• Preheat oven to 400°F.
• Peel potatoes and slice into 1/4 inch fries.
• Weigh the potatoes and measure out 9 ounces.
• Transfer potatoes to boiling water and cook exactly 2 1/2 minutes.
• Drain in colander and let cool (about 5 minutes).
• Transfer cooled potatoes to a mixing bowl and add oil and 1/2 teaspoon of salt.
• Mix gently to coat.
• Spread in a single layer on a non stick baking sheet.
• Bake for 20-25 minutes until crisp and golden.
• Turn every five minutes during the last half of cooking.
• Add the remaining salt if desired. (I found them plenty salty without).
• Note: Mine took 30 minutes to achieve the right level of crispiness--so check for crispness before removing from the oven.
• Chef Alexander states that this recipe is equal to a medium order of fries and has 5 grams of fat (as opposed to 17 grams of fat in the original version).