RALLY'S FRENCH FRIES (COPYCAT)
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
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
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
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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