Marianne Martinez
Battered fries are a delicious alternative to regular fries. The crispy texture and fluffy inside make for a tasty treat. To make battered fries in a deep fryer, you'll need to prepare the batter and the fries separately before frying. First, cut your potatoes into fries and soak them in cold water to remove excess starch and prevent discolouration. Then, heat oil in your deep fryer to around 350°F (175°C). While the oil is heating up, make your batter by mixing flour, potato starch, seasoned salt, paprika, garlic powder, and cayenne powder. Dip the potato slices into the batter and carefully place them into the hot oil, making sure they don't touch. Fry until golden brown and crispy, then drain on paper towels and serve hot!
How to cook battered fries in a deep fryer
| Characteristics | Values |
|---|---|
| Type of potato | Russet, Idaho, Maris Piper, Shepody, or long potatoes |
| Potato preparation | Peeled, scrubbed, and cut into fries; soaked in cold water for at least 30 minutes |
| Oil temperature | 350°F (175°C) |
| Oil type | Canola oil |
| Batter ingredients | Flour, cornstarch or potato starch, seasoned salt, paprika, garlic powder, onion salt, cayenne powder, black pepper, and water |
| Frying technique | Fry in batches, ensuring fries don't clump together; fry until golden brown and crispy |
| Serving suggestions | Sprinkle with salt, sea salt, or other seasonings; serve hot |
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What You'll Learn
Preparing the potatoes
Once you've selected the right type of potato, it's time to cut them into fries. For the perfect French fry shape, cut the potatoes into long, thin strips. If you're making steak fries, you can cut the potatoes into thick slices, just under 1/4" thick. After cutting the potatoes, it's important to soak them in cold water for at least 30 minutes. This helps to remove excess starch, prevent them from turning grey or developing off-flavours, and improve the crispiness of the fries.
After soaking, drain the potatoes thoroughly on paper towels before frying to ensure the crispiest texture. Now, you're ready to start heating the oil in your deep fryer. Follow the manufacturer's instructions to heat the oil to the correct temperature, typically around 350°F (175°C) for French fries. While the oil is heating, you can prepare the batter by mixing flour, potato starch, seasoned salt, paprika, garlic powder, cayenne powder, and black pepper in a bowl. Gradually stir in enough water or club soda to create a batter with a slightly thick consistency that can be drizzled from a spoon.
Once the oil is hot and the batter is ready, you can start dipping the potato slices into the batter one at a time. Make sure the fries are completely coated in the batter before carefully placing them into the hot oil. Fry the battered potatoes in batches, being careful not to overcrowd the fryer, as this can cause the fries to stick together. Fry the potatoes until they are golden brown and crispy, usually for about 7 to 10 minutes. Use a slotted spoon or skimmer to remove the fries from the oil and drain off any excess oil. Place the cooked fries on a paper towel-lined plate to absorb any remaining oil. Repeat the process until all your battered potatoes are cooked.
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Making the batter
To make the batter, you will need flour, potato starch, seasoned salt, paprika, garlic powder, cayenne powder, and black pepper. You can use cornstarch instead of potato starch if you prefer, or even use cornflour in place of regular flour. The choice of flour will impact the density of the batter, so avoid using whole wheat or other dense varieties. You can also add a small amount of baking powder to enhance the crispiness of the fries.
In a mixing bowl, combine the dry ingredients and stir well. You can adjust the quantities of each ingredient to suit your taste, but be sure to add enough of the seasonings so that you can taste and smell them. The batter should be a nice, deep orange colour.
Next, gradually stir in water until the mixture reaches a slightly thick consistency that can be drizzled from a spoon. The batter should be thick enough to coat the back of a spoon, but not so thick that it becomes gummy. If you prefer, you can use club soda instead of water to add lift to the batter and ensure it is not too heavy.
Once your batter is ready, you can begin dipping the potato slices. It is important to ensure that the potatoes are dry before dipping, as excess moisture can cause the batter to become runny.
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Heating the oil
Firstly, prepare your oil of choice. Canola oil is a popular choice for deep frying, but other types of oil can also be used, such as vegetable oil or peanut oil. The amount of oil you need will depend on the size of your deep fryer, but make sure there is enough oil to completely submerge the fries.
Next, turn on your deep fryer and set it to the desired temperature. The ideal temperature for cooking French fries is typically around 350°F (175°C). However, for the initial frying, some recipes suggest heating the oil to a lower temperature of 275°F (135°C). This lower temperature helps cook the potatoes without browning them too quickly, allowing for a more even cook.
While the oil is heating, it is important to prepare the potatoes. Cut the potatoes into long, thin strips, similar to the shape of traditional French fries. It is important to cut the potatoes into uniform sizes to ensure even cooking. Once cut, soak the potatoes in cold water for at least 30 minutes. This step helps remove excess starch, preventing the fries from becoming sticky and promoting a crispier exterior.
Once the oil has reached the desired temperature, you can carefully add the potatoes. It is important not to overcrowd the fryer, so add the potatoes in batches if necessary. Use a slotted spoon or skimmer to gently lower the potatoes into the hot oil. Fry the potatoes for 3-5 minutes, stirring and flipping them occasionally to ensure even cooking.
After the initial fry, remove the potatoes from the oil and drain them on a paper towel-lined plate. This will help absorb any excess oil. At this stage, you can also season the fries with salt or other desired seasonings.
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Frying the fries
Prepare the Oil:
Start by heating the oil in your deep fryer to the right temperature. The ideal temperature for French fries is typically around 350°F (175°C). Refer to your deep fryer's instructions to heat the oil accurately.
Coat the Potato Slices:
While the oil is heating, it's time to coat your potato slices with the batter. Begin by dipping the potato slices into the batter one at a time. Ensure that the batter is evenly distributed and that the slices are well-coated.
Fry the Battered Potatoes:
Carefully lower the battered potatoes into the hot oil. It is important not to overcrowd the fryer, so add the potatoes in batches. Place them into the oil one at a time and ensure they don't touch initially to prevent them from clumping together.
Fry the potatoes until they achieve a golden brown colour and a crispy texture. This usually takes around 7 to 10 minutes, but keep a close eye on them to avoid overcooking.
Drain and Serve:
Once the fries are golden brown, remove them from the oil using a slotted spoon or skimmer. Drain the excess oil by placing the fries on paper towels or a paper towel-lined plate. Sprinkle with salt or your desired seasonings immediately after cooking.
Repeat for Remaining Batches:
If you have more potatoes to fry, let the oil return to the optimal temperature of 350°F (175°C) between batches to maintain the crispiness of your fries. Continue frying until all your potatoes are cooked, then serve them hot and enjoy the delicious, crispy battered fries!
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Draining and serving
Once your fries are golden brown and crispy, it's time to drain and serve them. Use a slotted spoon or skimmer to carefully remove the fries from the hot oil. Place them on a paper towel-lined plate or wire rack to absorb any excess oil and let them cool slightly. It is important to remove as much oil as possible to ensure the fries remain crispy and are not soggy. Repeat this process for each batch of fries, making sure to let the oil return to the desired temperature between batches.
If you are making a large quantity of fries, you can keep the cooked batches warm in an oven or air fryer set to a low temperature. This will ensure they stay crispy while you finish frying the rest. Once all your fries are cooked, it's time to serve them. Freshness is key, so serve them immediately while they are still hot. Place the crispy, golden fries on a serving platter or in individual bowls. Sprinkle with salt or your desired seasonings, such as pepper, paprika, or garlic powder. You can also serve them with a variety of dipping sauces on the side, such as ketchup, ranch, or BBQ sauce.
For an extra crispy texture, you can double fry the fries. After the first fry, let them cool on paper towels for about an hour before frying them for the second time. This technique ensures the exterior is extra crispy and the interior is fluffy. If you have any leftover fries, they can be stored in an airtight container for up to five days. Reheat them in the oven, air fryer, or stove instead of a microwave to maintain their crispiness.
Now you know the secrets to draining and serving battered fries cooked in a deep fryer. Enjoy your homemade crispy treat!
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Frequently asked questions
First, cut your potatoes into fries. Next, soak the cut potatoes in cold water for at least 30 minutes to remove excess starch and prevent discolouration. Then, make your batter by sifting flour, garlic salt, onion salt, paprika, and salt into a large bowl and gradually stirring in water. Dip the potato slices into the batter one at a time and place them into the deep fryer, ensuring they don't touch. Fry until golden brown and crispy.
Russet potatoes are the most commonly used potatoes for French fries as they have a high starch content and a dry, dense texture. Other good options include Idaho potatoes, Maris Piper, or Shepody. Avoid using waxy potatoes like Yukon Gold or red potatoes, as they will not yield the same crispy results.
Heat the oil in your deep fryer to around 350°F (175°C).
Fry the battered fries for about 3-5 minutes, or until they are golden brown and crispy.
