Fryer Flexibility: Turkey To French Fries

If you're looking to make French fries for a large group, a turkey fryer can be a convenient option. In fact, frying is the secret to achieving the perfect French fry—crispy on the outside and fluffy on the inside. While you can use a variety of fats for frying, some, like beef tallow, duck fat, and lard, are better suited for high-heat frying and produce superior flavor and crispiness. When using a turkey fryer, it's important to take safety precautions such as drying the potatoes thoroughly before frying and ensuring the use of proper equipment and sufficient space for outdoor frying. Additionally, a key step in the frying process is to fry the potatoes twice, first at a lower temperature to soften them and then at a higher temperature to achieve the desired crispiness.

Soak the fries in water for 10 minutes to remove excess starch

Soaking your fries in water is a crucial step in the french fry-making process. It ensures that the exterior of the fries will be crispy, and the inside will be fluffy. This is because potatoes contain starch and sugar. When potatoes are cut into sticks, sugars are released onto the surface of the potato strips. If the potatoes are fried without rinsing, the sugars on the outside will caramelise in the hot oil and burn before the interior starches have cooked properly. This can result in brown, acrid-tasting, and unattractive fries.

To avoid this, it is recommended that the fries are soaked in water for at least 10 minutes. This process will remove excess starch and surface sugars, giving time for the inside of the potatoes to cook properly before the exterior starts to scorch. After soaking, the fries should be patted dry with a paper towel. This step will also help to remove excess surface water, which can cause boil-ups when the potatoes are added to the hot oil.

By removing the excess starch through soaking, you are preparing the starchy surface of the potatoes for the second frying's crispification. This will result in a wonderful crunch that will keep you coming back for more.

Pat the fries dry before frying

Pat your fries dry before frying to prevent spattering and ensure the perfect crispiness. Removing as much water as possible is key to achieving the ideal texture.

First, cut your potatoes into uniform pieces, about a 1/4 inch thick and 2 1/2 to 4 inches long. You can peel the potatoes or leave the skin on, but be sure to scrub them well if you don't peel. Next, soak the potato strips in a bowl of water for about 30 minutes to draw out the starch. After soaking, pat the potatoes dry with paper towels. Make sure they are completely dry before frying.

You can also air dry the potatoes for about 10 minutes after boiling them for five minutes. This step ensures that the potatoes are cooked all the way through before getting crisped up in the fryer.

Use a stable fat like beef tallow or duck fat, which can tolerate high heat

If you're looking to make French fries with a turkey fryer, it's important to choose a fat that can withstand high temperatures. Enter beef tallow and duck fat—stable fats with high smoke points, perfect for the job.

Beef tallow, rendered from beef fat, is a "good" fat that's been making a comeback. It has a high smoke point, making it ideal for frying, and it adds a subtle beefy flavour to your fries. You can easily render your own tallow at home or purchase it from stores.

Duck fat is another excellent option for frying French fries. It has a unique flavour that's not too overpowering and delivers a crisp finish. Like beef tallow, duck fat has a high smoke point, so you don't have to worry about it breaking down at high temperatures. However, duck fat can be more expensive to purchase.

When using a turkey fryer to make French fries, it's important to fry in small batches to ensure even cooking and the best results. The key to crispy fries is to avoid overcrowding the fryer, allowing the potatoes to cook evenly and achieve that perfect golden brown colour.

So, if you're looking to create delicious, crispy French fries, beef tallow or duck fat are excellent choices due to their high smoke points and unique flavours. Happy frying!

Fry at two different temperatures to get the perfect crispiness

Fry at Two Different Temperatures for Perfectly Crispy French Fries

Frying French fries at two different temperatures is a technique used to achieve the perfect crispiness. This method, also known as double frying, is a process where the potatoes are fried at a lower temperature first and then again at a higher temperature. This ensures the potatoes are cooked through and have a crispy exterior.

Step 1: First Fry

The first step is to cut the potatoes into evenly sized strips. Then, soak the potato strips in a bowl of water for about 30 minutes to draw out the starch. This step is crucial as it ensures crispy results. After soaking, pat the potatoes dry with paper towels.

Next, heat oil in a deep fryer or large saucepan to 275°F (135°C). Gently add the potatoes to the hot oil, stirring and flipping them occasionally, and fry for about 5 minutes. Use a slotted spoon to transfer the potatoes to a paper towel-lined plate and let them cool completely.

Step 2: Second Fry

For the second fry, heat the oil again but this time to a higher temperature of 350°F (175°C). Add the potatoes to the hot oil and fry for a second time until they are golden brown, which should take about 5 to 6 minutes.

Finally, remove the fries from the oil and blot with a paper towel to absorb any excess oil. Sprinkle with salt to taste and serve.

Tips:

• It is important to ensure the potatoes are thoroughly dried before frying, as moisture can cause the oil to splatter.
• Do not overcrowd the fryer or saucepan. Fry the potatoes in batches if necessary, ensuring there is enough space for the oil to circulate around each fry.
• For extra crispy fries, consider par-cooking the potatoes by boiling or steaming them before frying.
• If you're making a large batch, you can rent a propane fryer and a big propane tank from any party rental store.

Season the fries while they're still hot so the salt sticks to the potatoes

Seasoning fries while they're hot is the best way to ensure the salt sticks to the potatoes. It's the remaining oil from the frying that helps the salt cling to the fries. This is why most recipes suggest salting the fries after the final frying stage.

Some recipes suggest soaking the potatoes in a brine solution before frying. This is said to draw out the natural starches and sugars from the potato, enhancing the flavour. However, this will also cause the oil to break down faster, and the saltiness of the brine may be transferred to the oil, affecting the taste of any subsequent batches of fries.

If you're making a large batch of fries, it's best to salt them in portions, rather than the whole batch at once. This will prevent the fries from going limp and ensure they stay crispy.

Frequently asked questions