Blanching fries before frying is an important step in achieving the perfect crispy and golden fries. According to culinary experts, blanching fries helps to remove excess starch, which results in a crispier texture. It also ensures that the fries cook evenly and don’t turn out burnt on the outside but still raw on the inside.
In order to blanch fries, you should first cut the potatoes into the desired shape and size. You can use a potato cutter to get perfectly shaped fries. Then, submerge the fries in a pot of boiling salted water for 3-4 minutes. After blanching, remove the fries from the water and place them on a paper towel-lined baking sheet to dry.
As for the frying process itself, it is recommended to fry the fries twice. The first fry should be at a lower temperature, around 325°F (160°C), for 3-4 minutes to cook the potatoes through. Then, the fries should be removed from the fryer and allowed to cool for at least 10 minutes. The second fry, at a higher temperature of 375°F (190°C), will then crisp up the fries and turn them a beautiful golden color.
In the words of legendary chef Julia Child, “The only real stumbling block is fear of failure. In cooking, you’ve got to have a what-the-hell attitude.” So don’t be afraid to try blanching your fries before frying for the perfect crunchy texture!
As for some interesting facts on fries, did you know that Americans consume about 29 pounds of French fries per year on average? Or that the world’s largest fries were made in 2017 in the Philippines and measured 8.6 feet long? Check out this table for more fascinating facts about fries:
Country with the highest per capita consumption of fries
Percentage of Americans who eat fries on a weekly basis
Year ketchup was first paired with fries
Original name of French fries before they were dubbed “French”
World’s largest fast food chain by number of fries sold
See the answer to your question in this video
The video gives tips on how to blanch potatoes for French fries such as regulating oil temperature between 310°F to 330°F with a thermometer, adding potatoes one by one and cooking for 6-8 minutes until they turn golden brown. Lastly, the potatoes should rest before being fried again for crispy French fries.
There are alternative points of view
Working in small batches, fry the potatoes until they go from shiny to matte, 3 to 5 minutes (this is also called blanching). Drain well on paper towels.
More interesting questions on the topic
Should you blanch french fries before frying?
In reply to that: Fresh fries are best blanched. Get a crispier finished fry by blanching potatoes in hot oil to precook before peak periods and then finish in a final fry before serving. Fries are completely cooked during the blanching stage at a lower temperature to allow the potato to cook slowly without becoming golden brown.
How long can you blanch fries for?
The drastic heat of a quick blanch eliminates the risk of browning. This means your potatoes do not have to be fried immediately after they are cut; in fact, blanched potatoes can be stored for twelve to twenty-four hours before being fried.
Why do restaurants blanch fries?
As a response to this: Another restaurant trick is to blanch the fries in water, then freeze them, which allows more of the potato’s moisture to escape, thus producing a crispier fry.
How long should I blanch potatoes?
As a response to this: Or any other method that way you get a nice cooked dinners inside with a crispy outside really delicious let me show you how to do it. Okay. So we’ve got our potatoes here. And unlike some of the
How to Blanch french fries?
Answer to this: To blanch them, you will need to cut them into uniform pieces first. Add them to a deep saucepan with cold water and bring to a boil. Leave it for 5 minutes and then remove and dry. These are the general steps to blanching French fries. The answer above might have you curious to know more. What benefit does blanching give to French fries?
How do you deep dry french fries?
Response to this: Before deep-drying your French fries, you should blanch them in a pot of boiling water for 5-10 minutes, depending on the fries’ thickness. After that, let them air-dry at room temperature for 15 minutes before giving them the final dunk in oil. So, as you can see, making French fries is a multi-step process.
How many times should you fry french fries?
Response will be: Frying your fries two times might sound like a lot of work. However, if you want them light and crispy, that’s what you have to do. Otherwise, they’ll either be crispy but undercooked in the middle or just plain greasy and limp. High starch potatoes like Idaho potatoes (also called Russet potatoes) are best for French fries.
How long does it take to parboil french fries?
Generally speaking, French fries measure 1 inch thick and will take 5 minutes to parboil. If you cut the potatoes any thicker, you will have to adjust the blanching period. To tell when your potatoes are fully blanched, they should have gone from shiny to matte. They should also only be slightly broken down on the outside.
How do i Blanch french fries before frying them?
How do I blanch fries before frying them to make the best fresh cut fries? First, cut and rinse the fries to get rid of any excess starch or sugar and then store them in water with some concentrated lemon juice (1 tablespoon to one gallon of water ratio). Drain the water, and then fry until the fries have a glazed look and are a little limp.
What are the benefits of blanching french fries?
This saves you stress and lets you cook on your own schedule. Blanching also works to reduce the moisture content of the French fry, helping them crisp up much more easily when fried.
Should you freeze french fries before a second Fry?
Response will be: Freezing the fries before the second fry gives them a distinctly fluffy interior. I’m gonna come right out and say something that I’m sure you won’t all openly agree with: McDonald’s french fries are great. At their best, they are everything a french fry should be: salty, crisp, light, and not greasy.
Why do you Blanch potatoes before frying?
Blanching also works to reduce the moisture content of the French fry, helping them crisp up much more easily when fried. When the potatoes are transferred to the cold water after the hot liquid dip, the cells of the potato shrink, ensuring the fry will not absorb as much oil when it is later fried.