My parents gifted Andy and I with a deep fryer this past Christmas, and the past few weeks have been occupied with almost incessant frying expeditions – mostly of the potato sort. The main purpose of requesting this additional kitchen item (which we really don’t need) was to make French fries, and I think I have it down.
There are several tips and tricks gleaned from online looking that helped me out: the first step is to cut the potatoes as you like (but however you slice them be sure they’re a uniform shape and size for even frying), then soak them in water for at least half an hour beforehand. Dry them thoroughly then put them into a fryer heated to 275 degrees. Fry for five minutes, stirring occasionally to ensure even cooking. Drain and place on paper towels, then do another batch. (Smaller batches also ensure that the oil stays true to temperature (though this fryer automatically adjusts to maintain it). After allowing to cool, raise the oil temperature to 350 degrees and repeat, with another five minute coking time. Drain, place on paper towels, and immediately sprinkle with sea salt and preferred seasoning.
I served them with a choice of garlic aioli or balsamic vinegar ketchup. Each was divine. It’s the double frying step that seems to make all the difference. Andy got a little fancier, executing a delicious panko-encrusted fried turkey parmesan dish, as well as the eggplant parmesan pictured here. While this deep fryer is doing nothing to help my summer pool body, it’s more than merrily brought joy to my dining options. My next challenge may be one of the greatest: lumpia. It’s my party and I’ll fry if I want to.
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