Description
These beer battered french fries are coated in a delicious savory batter that gets ultra crisp when fried. These fries have a distinctly crunchy exterior, yet tender fluffy interior. The addition of the beer helps to create an ultra crisp crust, thanks to the carbonation in the beer. These french fries offer a pub-style, indulgent side, perfect with sandwiches.
Ingredients
- 2 1/2 pounds Russet potatoes
- 2 1/2 cups all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon paprika
- Salt and pepper to taste
- 2 cups Troegs Lager beer (or similar style lager beer)
Instructions
1. Cut russet potatoes lengthwise into ¼ inch pieces, then cut the pieces into ¼ inch thin matchsticks. You can leave the skin on, or peel it off.
2. Place the cut potatoes into a bowl full of ice cold water for 30 minutes.
3. Remove from the ice cold water and dry well on paper towels.
4. Fill a large pot with 2-4 inches of peanut or canola oil. Heat the oil until it reaches 325F.
5. Meanwhile, make the batter. In a large bowl, add flour, garlic powder, paprika, salt and pepper. Stir to combine, then add in the beer. Stir until combined. Add in the sliced potatoes and stir to thoroughly coat the potatoes.
6. Fry the French fries in small batches for 3 minutes, then remove with a slotted spoon onto a double layer of paper towels.
7. Once all the fries have been fried once, heat the oil to 375F for a second fry. Heat in small batches and fry French fries a second time until golden brown and crispy. Remove with a slotted spoon onto double lined paper towels.
8. Place French fries in a large bowl and season with salt. Toss to combine