Continental Recipe

Traditional Belgian Fries

Traditional Belgian Fries

Belgian fries are just like any other type of deep-fried potato, but one of the secrets is that they are fried twice.

French fries (North American English), chips (British English), finger chips (Indian English), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from Belgium and France. 

They are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. 

French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner.They are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce

 

 

INGREDIENTS

Potatoes

Vegetable oil

Salt

 

 

DIRECTIONS ON TRADITIONAL BELGIAN FRIES

Wash and peel the potatoes in a large bowl.(Some prefer it unpeeled)

Slice the potatoes to your preferred thickness using a French Fry Cutter or a sharp knife

Dry the potatoes on some absorbent kitchen towel.

Heat the oil in a pan with basket until hot on a medium-high heat or use a fryer.

Then fry the potatoes in batches for about 4 minutes at 125C. Do not let them brown. 

Remove from the basket to a plate and let them cool for about 30 minutes. Line the plate with absorbent paper to clean off any oil.

When you are ready to serve up, re-heat the oil and re-fry the potatoes at a higher heat (175C) than the first time.

Make sure the oil is at temperature before adding the potatoes. You should only need to fry for about a minute until they are just beginning to brown. Do not overcook.

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Drain on kitchen paper and lightly salt before serving.

 

 

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RECIPE VIDEO

 

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Traditional Belgian Fries

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 100 calories 5 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Potatoes
  • Vegetable oil
  • Salt

Instructions

  • Wash and peel the potatoes in a large bowl.(Some prefer it unpeeled)
  • Slice the potatoes to your preferred thickness using a French Fry Cutter or a sharp knife
  • Dry the potatoes on some absorbent kitchen towel.
  • Heat the oil in a pan with basket until hot on a medium-high heat or use a fryer.
  • Then fry the potatoes in batches for about 4 minutes at 125C. Do not let them brown.
  • Remove from the basket to a plate and let them cool for about 30 minutes. Line the plate with absorbent paper to clean off any oil.
  • When you are ready to serve up, re-heat the oil and re-fry the potatoes at a higher heat (175C) than the first time.
  • Make sure the oil is at temperature before adding the potatoes. You should only need to fry for about a minute until they are just beginning to brown. Do not overcook.
  • Drain on kitchen paper and lightly salt before serving.

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