Frying French Fries: Turkey Fryer Style

Can You Fry French Fries in a Turkey Fryer?

Frying French fries in a turkey fryer is possible, but it's important to follow safety precautions and the correct frying technique for the best results. Here's a step-by-step guide to help you achieve crispy and delicious French fries using a turkey fryer.

First, prepare your potatoes by cutting them into thin strips. Soak these potato strips in cold water for about 30 minutes to an hour to remove excess starch and prevent premature browning. Pat the potatoes dry with paper towels or a kitchen towel.

Next, fill your turkey fryer with your preferred frying oil, such as peanut, canola, vegetable, or sunflower oil, up to the indicated fill line. Heat the oil to a temperature between 275-300 °F (135-149 °C).

Now it's time for the initial fry. Place the potatoes in a fry basket or use a metal skimmer or tongs to carefully lower them into the hot oil. Fry for 4-5 minutes at this lower temperature to cook the potatoes through without browning them. Remove the potatoes and increase the oil temperature to 350-400 °F (175-204 °C).

For the final step, fry the potatoes a second time at the higher temperature for 3-6 minutes, or until they are golden brown and crispy. Remove the fries from the oil and let them cool on a paper towel-lined plate. Sprinkle with salt and your favorite seasonings, and serve while hot!

Enjoy your homemade French fries, and remember to always exercise caution when working with hot oil.

Soak the potatoes in water before frying

Soaking potatoes in water before frying is an important step in the process of making French fries. This step helps to remove excess starch from the surface of the potatoes, which can interfere with the texture of the fries and prevent them from achieving the desired crispness. Soaking potatoes in water also helps to prevent dehydration, oxidation, and discoloration caused by exposure to air.

When soaking potatoes, it is recommended to use cold water or ice water, as this helps to remove even more starch and can lead to crispier fries. The soaking time can vary from a minimum of one hour to several hours or even overnight. It is also important to use clean containers for soaking and to add a small amount of concentrated lemon juice or vinegar to the water to prevent oxidation.

After soaking, the potatoes should be drained and dried thoroughly before frying. This step ensures that there is no excess moisture on the potatoes, as it can cause sputtering and increase the time it takes for the fries to brown. Blotting the potatoes with paper towels or kitchen towels can help remove excess water.

Once the potatoes are dried, they are ready for the frying process. For the best results, it is recommended to fry the potatoes twice, first at a lower temperature to cook the interior, and then at a higher temperature to crisp the exterior. This double-frying method ensures that the fries are soft on the inside and crispy on the outside.

In summary, soaking potatoes in water before frying is a crucial step in making delicious, crispy French fries. It helps remove excess starch, prevents discoloration, and ensures that the potatoes are properly prepared for the frying process. By following these steps and allowing for sufficient soaking and frying times, you can achieve perfect, restaurant-quality French fries at home.

Dry the potatoes before frying

When making French fries, it is important to dry the potatoes before frying them. This is because the dryer something is when it goes into a fryer, the better. Excess moisture can cause sputtering, and will also make your fries take longer to brown.

There are several ways to dry potatoes. One method is to soak the potatoes in a bowl of ice water for at least two hours, or up to 12 hours, and then pat them dry before frying. This process can be done ahead of time, making it more convenient. Another method is to briefly poach the potatoes in boiling water, or "blanch" them, before drying them with paper towels. This ensures that the potatoes are cooked all the way through before frying. It is important to make sure that the potatoes are completely dry before placing them in the hot oil.

Additionally, when cutting the potatoes, it is recommended to place them in a bowl of cool water to prevent browning. After cutting, the potatoes should be rinsed and soaked in cold water for about 10 minutes to remove any excess starch, which can make the fries soggy. The potatoes should then be dried as much as possible with a kitchen towel before frying.

Fry the potatoes twice

Frying your potatoes twice is the key to getting that coveted crispy exterior and fluffy interior. This method is simple, but it does require some patience. Here's a step-by-step guide to help you achieve the perfect French fries:

Step 1: Soaking

First, cut your potatoes into evenly sized strips. The thickness of the strips is up to your preference, but try to keep them consistent so they cook evenly. Once you have your potato strips, place them in a large bowl of cold water and let them soak for at least 30 minutes. This process helps remove excess starch, which is the key to achieving crispiness. You can even let them soak for up to 24 hours if you want to prep them ahead of time!

Step 2: First Fry

After soaking, thoroughly pat your potatoes dry with paper towels. The drier they are, the better. Now it's time for the first fry! Heat your oil in a deep fryer or large saucepan to 275°F (135°C). Carefully add your potatoes to the hot oil, making sure not to overcrowd the pan. Fry them for about 5 minutes, stirring and flipping them occasionally. The goal of this first fry is to soften the potatoes without browning them too much.

Step 3: Cooling

Once the potatoes are softened, use a slotted spoon to transfer them to a paper towel-lined plate and let them cool completely. This step is important because it allows the potatoes to dry out a bit more, which will lead to a crispier result in the second fry.

Step 4: Second Fry

Now it's time to crank up the heat! Heat your oil to 350°F (175°C) to 375°F (190°C). Carefully add the potatoes back into the hot oil for their second fry. This time, fry them until they reach your desired level of brownness and crispness, usually around 2-6 minutes. Keep a close eye on them, as they can go from golden to burnt very quickly!

Step 5: Seasoning and Serving

Once your fries are nicely browned and crispy, remove them from the oil and blot them with a paper towel to absorb any excess oil. Now is the time to season them! Sprinkle them with salt, or get creative with seasonings like Old Bay, Cajun seasoning, garlic powder, or onion powder. Serve your homemade French fries immediately while they're still hot and crispy. Enjoy!

Use the right oil

The type of oil you use for frying your French fries is important. You want an oil with a high smoke point, which means it can withstand high temperatures without burning. This is crucial because if your oil burns, it will ruin your fries.

Peanut oil is a popular choice for frying French fries because of its high smoke point and mild flavour. Other good options include canola oil, vegetable oil, and sunflower oil. These oils have similar smoke points to peanut oil and are suitable for frying.

You should avoid using oils with a low smoke point, such as extra virgin olive oil or avocado oil, as they may burn before your fries are done cooking.

In addition to smoke point, you also want to consider the flavour of the oil. Some oils, like peanut oil, have a mild flavour that won't overpower your fries. Other oils, like avocado oil, can add a unique flavour to your dish.

Finally, you also want to take into account the cost of the oil. Peanut oil is typically the most affordable option, while avocado oil can be more expensive.

By choosing an oil with the right smoke point, flavour, and cost, you can ensure that your French fries turn out perfectly every time.

Tips for Choosing the Right Oil:

• Opt for oils with high smoke points, such as peanut, canola, vegetable, or sunflower oil.
• Avoid oils with low smoke points, like extra virgin olive oil or avocado oil, as they may burn.
• Consider the flavour of the oil – peanut oil is mild, while avocado oil can add a unique taste.
• Keep costs in mind – peanut oil is usually the most budget-friendly option.

Season the fries

Seasoning your fries is the final step in the frying process. After removing the fries from the oil, place them on a fresh layer of paper towels to absorb the excess oil. Then, season your fries to taste. Keep it simple with a generous sprinkle of sea salt, or add some cracked black pepper for a kick. You can also add ground garlic, onion powder, seasoned salt, or a combination of black pepper, garlic powder, onion salt, paprika, dried parsley, oregano, thyme, and basil. For something different, try tossing your fries with Old Bay, white pepper, Cajun seasoning, Italian seasoning, or parmesan and garlic.

Frequently asked questions