Prep 30 mins
Cook 20 mins
Based on a recipe from www.manjulaskitchen.com. My DH found this recipe after searching the Internet for crispy French fries to include a technique that makes them explode; this particular recipe piqued his interest and now these are my favorite homemade French fries! These aren’t DH’s favorites because they didn’t explode! He’s SOL, I guess! The site says they are great with cocktails or as an appetizer. Give DH another cocktail! Lol! You can also make them a few hours before serving; just heat the fries in oven at 350°F for seven to ten minutes before serving. Variations: 1) replace dry mint with dry fenugreek leaves; 2) feel free to experiment! For citric acid we used lemon juice although the next time (tomorrow I’m hearing from DH) we’ll use the Vitamin C powder (ascorbic acid) that I purchased for cooking. Story: when DH asked me the first time he made these what he could use for citric acid I immediately thought liquid, not knowing the batter required it in powder form – I was at my desk on food.com after all, sheesh. After showing him the powder form tonight, now he wants to try these again! Tomorrow! Okay, enough with our family drama, here’s the recipe….
- Wash potatoes, peel, and cut into French fries (we use our Mandolin slicer with the French fry blade).
- Toss potato fries with salt and set aside for 10 minutes.
- Drain the salt water resulting from step 2 and lightly pat the fries dry.
- In small bowl mix cornstarch, salt, mint powder, citric acid, red and black peppers together.
- Sprinkle the spice mix over potatoes and mix well so all the fries are covered with spices.
- Heat 1 ½ - inch oil in frying pan on medium high heat.
- Test readiness of heated oil by placing a potato strip in frying pan. The frying pan is ready when the potato strip sizzles.
- Fry the fries ‘til they become golden in color all around. Turn the fries a few times while frying.
- With slotted utensil, transfer fries from oil and drain on paper towel.
- Serve hot and enjoy!