Rallys French Fries Copycat Recipes

RALLY'S FRENCH FRIES (COPYCAT)

Rally's French Fries (Copycat) image

ok these are quite yummy & took me back to my childhood--thought somebody else out there might wanna go back in time too--lol

Provided by Miss_Cooks_Alot

Categories Vegetable

Time 15m

Yield 1 platter full

Number Of Ingredients 8

Ingredients

2 lbs frozen plain French fries
plain flour
1 cup boxed pancake mix
2 cups club soda
1/2 teaspoon black pepper
1/2 teaspoon ground ginger
1/4 teaspoon dry mustard
2 tablespoons seasoning salt

Steps:

Prepare batter.
Combine seasoning mixture and store in a tightly covered container.
Allow 1 teaspoons seasoning for each cup of prepared batter.
POTATOES- Without thawing, open bag of fries and dust them lightly but evenly in flour, letting them dry on waxed paper lined cookie sheet for a few minutes.
Coat the floured French fries evenly in the batter and fry in small portions at a time in 385 oil at least 2" deep in an electric fry pan.
Turn fries once to brown evenly.
Remove with tongs to drain on paper towel lined plate.
Serve at once.
**The batter can be repeated as needed to coat the frozen fries.
**Recipe is easily doubled or however much you want to make.
FOR FAJITA FRIES-Add 1/2 ts ground cumin in each cup of prepared batter that includes the seasoning mix given above.

Nutrition Facts : Calories 1876.2, Fat 40.7, SaturatedFat 8, Cholesterol 27.3, Sodium 5063.3, Carbohydrate 339, Fiber 27.6, Sugar 2.3, Protein 36.8

COPYCAT MC DONALD'S® FAMOUS FRENCH FRIES

Copycat Mc Donald's® Famous French Fries image

I found this recipe on another site and just had to save it here. My brothers and Father just love Mcdonalds french fries, so if I can make them at home for much cheaper it would be a win-win situation. I have not tried the recipe yet but will very soon

Provided by KeystoneGal06

Categories Potato

Time 1h

Yield 2 medium size fries, 4 serving(s)

Number Of Ingredients 7

Ingredients

2 large idaho russet potatoes
1/4 cup sugar
2 tablespoons corn syrup
1 1/2-2 cups hot water
6 cups shortening
1/4 cup beef lard (or save the fat from previously cooked burgers)
salt

Steps:

Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is dissolved. Using a french fry slicer, cut the peeled potatoes into shoestrings. The potatoes should be 1/4" x 1/4" in thickness, and about 4" to 6" long. (You can do this with a knife, but it is alot of work).
Place the shoestringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30 minutes.
While they're soaking, pack the shortening into the deep fryer. Crank up the temperature to "full". The shortening has to pre-heat for a very long time. It will eventually liquify. After it has liquified and is at least 375°, drain the potatoes and dump them into the fryer. (be careful, it will be ferocious).
After 1 to 1 1/2 minutes, remove the potatoes and place them on a paper towel lined plate. Let them cool 8 to 10 minutes in the refrigerator.
While they're cooling, add the lard or beef drippings to the hot Crisco®. Again, crank the temperature to full. Stir in the lard as it melts into the oil. It will blend inches.
After the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again. This time for 5-7 minutes until golden brown. Remove and place in a large bowl.
Sprinkle generously with salt, then "toss" the fries to mix the salt evenly.
Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe make about 2 medium sized fries.
Special Notes: If you want more fries, double the recipe---but DON'T double the cooking oil. Just cook them in shifts, adding about 1/4 cup more Crisco® and 1 tablespoon lard for the second batch.

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