Crispy Battered French Fries
I don’t do a lot of frying at home. It’s messy and, if we’re honest, I’m not very good about emptying out the old grease. I mean, what do you do with it? Fill up a bunch of old bottles with used grease and…then what? The whole process just confuses me. Once, a long time ago, I let a pan of grease sit on my stove for, well, longer than I’m willing to admit to the internet. It got fuzzy and that’s all I’ll say about that.
Every now and then I get brave and I make me some fried deliciousness. My husband’s favorite fried goodies are these french fries. They’re dipped in a super flavorful batter and then fried to perfection. The outsides are crispy and crunchy and the insides are pure fluffy goodness.
These fries are so flavorful on their own, no ketchup needed. I’m a naughty girl, though, so I went ahead and dipped mine in mayo. The creaminess of the mayo just works so nicely with the salty crunch of the fries.
- 2 lbs potatoes, peeled and sliced into fries
- 1 cup all-purpose flour
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon paprika
- pinch of cayenne pepper
- 1/4 - 1/2 cup water, as needed
- oil, for frying
- Heat a pan full of oil over medium heat. Sift together the flour and seasonings in a large bowl. Add 1/4 cup of water and mix well. Keep adding more water as needed until the batter is thin enough to drizzle off of your spoon. Add a handful of fries to the batter and toss to coat. Place the fries in the hot oil one at a time. (This sounds much more time consuming than it really is.) You can put in a spoonful of fries at once, but they are more likely to clump together this way. Fry until the outsides are crisp and browned and the insides are fluffy and cooked through, about 10 minutes. Drain on a paper towel and serve hot.