Frying French Fries: Turkey Fryer Style

French fries are a popular side dish, but can you cook them in a turkey fryer? The answer is yes! A turkey fryer can be used to make large batches of french fries, perfect for a big crowd or party. The process involves heating oil to a specific temperature, usually between 275–300 °F (135–149 °C), and then frying the potatoes in batches to ensure even cooking. The potatoes should be cut into thin strips, soaked in water to remove excess starch, and dried thoroughly before frying to prevent splattering and ensure crispy results. The key to achieving the perfect french fry is to fry them twice, first at a lower temperature to cook the interior, and then at a higher temperature to achieve a golden brown exterior.

Soaking potatoes before frying

The purpose of soaking potatoes is to remove excess starch and sugars. Starch and sugars inhibit crisping, so by removing them, you allow the potatoes to take on that desirable crunchy texture. Soaking also helps the potatoes retain their shape and contributes to a fluffy inside. After cutting the potatoes into uniform sticks, place them in a bowl of cold or lukewarm water. You can also experiment with adding a couple of tablespoons of sugar, vinegar, or lemon/lime juice to the water for additional flavour. However, be cautious when adding sugar or acid, as it can break down the potatoes during soaking.

Once the soaking time has elapsed, thoroughly pat the potatoes dry with paper towels or a kitchen towel. Removing as much water as possible is essential before frying, as excess moisture can cause sputtering and increase the browning time. Make sure your potatoes are completely dry before adding them to the hot oil, as water and oil do not mix well.

After drying, you can proceed with the frying process. For optimal results, it is recommended to fry the potatoes at two different temperatures. The first fry should be at a lower temperature, such as 275°F or 325°F, to cook the interior of the potato and make it soft. The second fry is at a higher temperature, typically around 350°F to 375°F, to achieve the golden brown colour and crunchy exterior.

Oil type and temperature

When it comes to the oil type for cooking French fries in a turkey fryer, it is recommended to use oil with a high smoke point. Peanut, canola, vegetable, and sunflower oil are all good choices. Using an oil with a low smoke point, such as extra virgin olive or avocado oil, can cause it to burn before the potatoes are cooked, ruining the fries.

For the first round of frying, heat the oil to 275–300 °F (135–149 °C). This initial fry is meant to cook the interior of the potato, so the potatoes should remain soft and not take on any colour. If the fries begin to brown or crisp, the oil is too hot or they have been left in for too long. The potatoes should be fried for about 5 minutes, stirring and flipping them occasionally.

After the first fry, increase the heat of the oil to 375 °F (191 °C) for the second fry. This step is to give the fries a golden brown colour and a crunchy exterior. Fry the potatoes for another 3-6 minutes, stirring frequently, until they reach the desired level of crispness.

It is important to note that the amount of oil used should be enough to cover the potatoes by a few inches. Additionally, the potatoes should be as dry as possible before frying to avoid a dangerous mixture of oil and water.

Dry potatoes thoroughly

While you're waiting for the oil to heat up, it's important to dry your potatoes thoroughly. Drain the water from your sliced potatoes and spread them out on a layer of paper towels. Use a separate, dry towel to pat them dry, removing as much moisture as possible. Oil and water do not mix, and adding wet food to hot oil can be dangerous. It can also cause sputtering and increase the time it takes for your fries to brown.

There are a few ways to dry your potatoes. You can use paper towels, as mentioned above, or a kitchen towel. If you have time, you can let them air dry for a couple of hours. You can also use a colander to rinse the potatoes, then soak them in a bowl of cool water for 10 minutes before drying them with a kitchen towel.

If you want to remove even more water, you can soak the potatoes before drying them. This is optional, but it will reduce the amount of starch in the potatoes and prevent premature browning. To do this, soak the potatoes in a bowl of cold water for 30 minutes to an hour, or even 2-3 hours, or overnight. Then, drain and rinse them again before drying them thoroughly.

Once your potatoes are dry, you can place them in a fry basket, if your fryer has one, or carefully lower them into the hot oil using a skimmer or tongs.

Fry in batches

French fries can be cooked in a turkey fryer, but it's important to fry them in batches to ensure even cooking and avoid overloading the fryer. Here's a step-by-step guide to help you achieve the perfect crispy french fries:

First, prepare your potatoes by cutting them into fries. Soaking the potato sticks in cold water for about 30 minutes to an hour is optional but recommended as it helps remove excess starch and prevents premature browning. After soaking, rinse and dry the potatoes thoroughly with kitchen towels.

Next, heat your turkey fryer. Add your preferred frying oil, such as peanut, canola, vegetable, or sunflower oil, filling it about one-third of the way. Heat the oil to a temperature between 275°F and 300°F (135°C and 149°C). It's crucial to maintain the right temperature for successful frying.

Now, you're ready to fry your potatoes in batches. Place a batch of potatoes into the fry basket, ensuring they sit level and are not packed too tightly. Carefully lower the basket into the hot oil and fry for 4-5 minutes. The purpose of this first fry is to cook the interior of the potatoes, so they should still be relatively soft when you remove them. Use a slotted spoon or tongs to transfer the fries to a paper towel-lined plate to drain and cool.

Before the second fry, increase the oil temperature to 375°F (191°C). This higher temperature will help crisp up the exterior of the fries and give them that golden brown colour. Place the fries back into the hot oil for the second fry, cooking in batches again to ensure even results. Fry for another 3-5 minutes, stirring frequently, until the fries are golden and crunchy.

Remove the fries from the oil and blot with paper towels to absorb any excess oil. Sprinkle with salt and pepper, if desired, and serve while hot and crispy!

Remember, frying in batches helps manage the cooking process better, ensuring that each fry gets the attention it needs to achieve that perfect texture and flavour. Enjoy your homemade french fries!

Reheating and storing

Storing French Fries

French fries can be kept in the fridge for up to five days in an airtight container. To store them for longer, spread them out on a sheet pan in the freezer for 30 minutes, then store them in an airtight container. They can be stored for up to two months this way.

Reheating French Fries

The microwave method for reheating French fries is not recommended as it can make the fries soggy.

The best way to reheat French fries is in an oven at a high temperature. Preheat the oven to 425 degrees Fahrenheit. Spread the fries out on a parchment-lined baking sheet, ensuring none of them are touching. Heat them in the oven for about eight to ten minutes, then give them a quick toss. For crispier fries, bake for another two to three minutes.

An air fryer is another excellent and easy way to reheat French fries. Preheat the air fryer to 350 degrees Fahrenheit. Place the fries in a single layer in the fryer basket and heat them for three to five minutes or until they reach the desired crispiness.

Reheating French fries on a stovetop is a good option for those who want to reheat their fries in oil without deep-frying them again. Use a cast-iron skillet over medium-high heat, add a couple of tablespoons of oil, then add the fries.

Frequently asked questions