Making French Fries: Electric Fryer Method

French fries are a popular snack and side dish, but are they healthier when made in an electric fryer? Electric fryers are a convenient and easy way to make French fries and other fried foods. They are also much healthier than deep frying, as they use little to no oil. Air fryers, for example, use a small amount of oil and hot air to crisp and heat foods evenly.

When making French fries in an electric fryer, it is important to cut the potatoes into even, thin slices. This ensures that the fries cook evenly and become crispy. It is also important to dry the potatoes thoroughly before placing them in the fryer, as water and oil do not mix.

Some recipes also suggest soaking the potatoes in water before frying to remove excess starch, which can help the fries crisp up. However, this step is not necessary and can be skipped if desired.

Overall, electric fryers are a great way to make French fries that are crispy, golden, and healthier than those made in a traditional deep fryer.

Cleaning and slicing the potatoes

Cleaning

First, clean your potatoes. Place them in a colander or wire strainer and rinse them with cool, clean water. Use the pads of your fingers or a stiff-bristled brush to scrub away any dirt. If you want to be extra careful, you can make your own vegetable wash by mixing water, white vinegar, and lemon juice, and soak your potatoes in it for 2-5 minutes.

Slicing

Now, it's time to slice. You can peel your potatoes if you prefer, but it's not necessary unless they're particularly dirty. If you do decide to peel, use a veggie peeler with a wide blade.

Place the potato on its side and use a large chef's knife to cut a thin slice off the edge, creating a flat base. This will ensure the potato doesn't roll around while you cut. Then, lay the potato cut-side down and cut it into thin slices lengthwise. The width of these slices will be the width of your French fries, so cut them to your preferred thickness—a quarter to half-inch is standard.

Next, stack a few of the slices and cut them in the other direction, also lengthwise, to create your French fries. Try to keep your cuts as consistent as possible, but don't worry if they're not all exactly the same thickness. Just ensure there isn't a huge size difference that will cause them to cook unevenly.

Once you've sliced all your potatoes, place the fries in a bowl of cold water and let them soak for 30 minutes to an hour, or even overnight. Soaking is optional, but it will reduce the starch content, preventing premature browning. After soaking, make sure to dry your potatoes thoroughly before frying.

Frying methods and temperatures

The key to achieving the perfect French fries is to fry them twice. The first frying should be done at a lower temperature to soften the potato and prepare the surface for the second frying, which will make the fries crispy. The ideal temperature for the first frying is between 275–300 °F (135–149 °C). For the second frying, increase the temperature to 400 °F (204 °C) and fry for 3-6 minutes, or until the fries are golden brown and crispy.

It is also important to note that the type of potato used can impact the crispiness of the fries. Starchy, floury potatoes, such as Russet, Sebago, Maris Piper, or King Edward, are ideal for achieving crispy French fries with fluffy insides. On the other hand, waxy potatoes will not yield the same level of crispiness.

Additionally, the use of a serrated knife to cut the potatoes can create a rougher surface, resulting in crispier fries. The ideal size for the fries is 6 mm/1/4" thick batons, as this thickness allows for optimum crispiness and fluffy insides. Thicker cuts may result in less crispiness, while thinner cuts may not have enough fluffiness.

Another factor that contributes to the crispiness of the fries is the removal of excess starch. Soaking the cut potatoes in cold water for 30 minutes to an hour can help reduce the amount of starch, leading to crispier results. Alternatively, a quick rinse and simmering the potatoes in vinegar water can also aid in starch removal and enhance crispiness.

When it comes to frying, it is recommended to use oils with a high smoke point, such as peanut, canola, vegetable, sunflower, safflower, or rice bran oil. These oils can withstand higher temperatures without burning and are suitable for deep frying.

For those using an air fryer, it is important to work in batches and ensure that the potatoes are in a single layer with some space between them. This allows the hot air to circulate and crisp up the fries evenly. The exact timing may vary depending on the air fryer model, but the fries are typically cooked at around 380 °F for 12 to 15 minutes, or until crispy.

The benefits of soaking the potatoes

Soaking potatoes before frying them has several benefits. Firstly, it helps to remove excess starch from the potatoes. Starch is released when potatoes are cut, and by soaking or rinsing them, you can get rid of this excess starch, preventing the potatoes from sticking together during frying. It also helps to prevent premature browning of the potatoes in the fryer.

Additionally, soaking potatoes can reduce the formation of acrylamide, a naturally occurring chemical that is produced when starch-rich foods are cooked at high temperatures. There are concerns that acrylamide may be harmful to health and could potentially cause cancer in animals. By pre-soaking potatoes, you can reduce the levels of acrylamide formed during frying, which may reduce any associated health risks.

Moreover, soaking potatoes can help prevent dehydration, oxidation, and discolouration caused by exposure to air. To further prevent oxidation, you can add a tablespoon of concentrated lemon juice or vinegar to each gallon of water used for soaking.

Finally, soaking potatoes is a useful step if you are preparing a large quantity of potatoes, as it helps to achieve consistent results. It ensures that all the potatoes have the same texture and colour, which is especially important in commercial food preparation where a large volume of potatoes needs to be processed uniformly.

Oil types and alternatives

When it comes to making French fries, the oil you use is crucial. You need an oil with a high smoke point that can withstand the high heat of deep frying without burning and imparting a unpleasant taste to your fries. The smoke point is the temperature at which an oil starts to smoke and burn, and using an oil with a low smoke point can be dangerous and affect the taste of your food.

Types of Oil

Some oils commonly used for deep frying French fries include:

• Peanut oil: This oil is a popular choice due to its high smoke point, neutrality, and wide availability. It has a smoke point of 450°F (230°C) and is used by fast-food chains like Five Guys.
• Vegetable oil: Vegetable oil is a blend of oils from different plants and has a high smoke point of 400-450°F. It is affordable, effective, and widely accessible. Fast-food chains like Burger King and McDonald's use vegetable oil for their fries.
• Canola oil: With a smoke point of 400°F, canola oil is another popular choice for French fries. It is used by Burger King and McDonald's.
• Sunflower oil: Sunflower oil has a high smoke point and is suitable for deep frying.
• Corn oil: Corn oil has a great smoke point and a good flavor for frying.
• Soybean oil: Soybean oil is another option with a high smoke point, used by McDonald's for their fries.
• Safflower oil: Safflower oil has a high smoke point and is suitable for deep frying.

Other oils with high smoke points that can be used for French fries include grapeseed oil, rice bran oil, and avocado oil. However, avocado oil is more expensive and may not be easily accessible.

Alternatives to Oil

While oil is traditionally used for deep frying, there are some alternatives you can consider:

• Air frying: Air fryers use little to no oil and circulate hot air to cook the food. This method can produce crispy French fries with less oil and is a healthier alternative.
• Other fats: Besides oils, you can also use other fats for deep frying, such as beef tallow or duck fat. Beef tallow was commonly used for deep frying until the 1980s and has a rich flavor. However, it has a lower smoke point and can be difficult to find. Duck fat is another option, but it has a lower smoke point and is not suitable for deep frying.

Seasoning and serving suggestions

The fun part about making French fries at home is that you can season them however you like! Here are some seasoning ideas:

• Garlic salt
• Onion salt
• Paprika
• Salt
• Ranch seasoning
• Za'atar
• Old Bay Seasoning
• Furikake
• Paprika
• Chicken salt
• Malt vinegar
• Citrus zest (lemon or lime)
• Curry powder
• Italian seasoning
• Togarashi
• Taco or fajita seasoning
• Sumac
• Harissa (paste or powder)

You can also add fresh herbs, chili powder, or chipotle powder, and serve with ketchup, mustard, mayo, or chipotle sauce.

If you want to get creative, try one of these dipping sauces:

• Buttermilk ranch
• Ketchup
• Onion ring dipping sauce
• Fry sauce
• Spicy whipped feta
• Mayo
• Easy homemade blue cheese dip
• French fry sauce
• Aioli
• BBQ sauce
• Ranch dressing
• Cheese sauce

Frequently asked questions