THE ONE AND ONLY TRULY BELGIAN FRIES
There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and makes them tender. The second time, which can be done hours later just before serving, turns them golden brown and deliciously crisp.
Provided by Ruth Van Waerebeek
Categories Potato Side Fry Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 3
Steps:
- Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 325°F.
- Cut the potatoes into sticks 1/2 inch wide and 2 1/2 to 3 inches long. Dry all the pieces thoroughly in a clean dish towel. This will keep th oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.
- When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lightly colored but not browned. If your fryer has a basket, simply lift it out the remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325°F in between batches. At this point the fries can rest for several hours at room temperature until you are almost ready to serve them.
- Heat the oil to 325°F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and piping hot.
FRITES WITH AIOLI
Steps:
- For the aioli: Place the garlic, egg yolk, lemon juice, mustard and water into the cup of an immersion blender. Pour the avocado oil on top of the other ingredients and wait a few moments for the oil to separate from the ingredients beneath it. Gently nestle the blade of the immersion blender into the egg yolk at the bottom of the cup. Turn on the blender and blend until the mixture is fully emulsified, about 1 minute. Add salt to taste. Cover and refrigerate until ready to serve.
- For the frites: Fit a large Dutch oven with a deep-frying thermometer and fill with 3 inches of canola oil. Heat the oil to 325 degrees F.
- Dry the potatoes thoroughly with kitchen towels. Working in batches to avoid crowding the pot, slide the potatoes into the hot oil and fry until softened but not colored, 3 to 4 minutes. Using a slotted spoon or metal spider, remove to a paper-towel-lined plate.
- Raise the oil temperature to 350 degrees F. Again working in batches, return the potatoes to the oil and fry until deep golden brown, another 3 to 4 minutes. Drain on a paper-towel-lined tray and season with salt.
- Serve immediately with aioli.
AUTHENTIC BELGIAN FRIES ( FRENCH FRIES )
The real deal , that takes a bit of effort , but is worth the trouble! You'll never have them any other way again. Also called "pommes frites" , "frieten" , "patat"
Provided by Dominique Depreux
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- you will need an open (no lid) deep fryer , if you only have the kind with filters and lids , just don't close them, the steam has to be able to leave very fast else you loose crunchiness.
- Peel your potatoes , and cut them lengthwise into discs of about 1/4 inch thick (they can be a bit thicker if you like that) . Then slice the discs lengthwise into fries of the same thickness.
- Make sure your sink is clean , and wash your fries in cold water . Drain the water , and wash them again in new clean water. Repeat this a few times until no starch comes off the potatoes and the water stays clear. Dry your fries well , so there is no more moisture on their sides.
- First cooking . Put the thermostat for your oil to approximately 320°F or 160°C , not higher . Put a small to medium amount of fries in the cooking basket ( you will have to do this multiple times , if you put in too much fries at once you will loose your temperature and your fries will turn out horrible) . Make sure all fries are under by shaking the basket . During cooking you can shake the basket a few times so you know they're not sticking together. Important: To check if the first cooking is done lift your basket out and pinch a fry if you can pinch all the way through they are done (if you do it fast you will certainly not burn your fingers ), they should still look pale and white , stay with your cooking for this , timing is important.(repeat until they are all done , and let your fat heat up to the appropriate temperature each time).
- Take out the fries , shake them and put them in a big bowl to cool off , once they are cooled to room temperature they are ok to start the second cooking . you can keep these at room temperature for hours until you are ready to serve the meal , in fact leaving them a bit will only make them better , just put a towel over the bowl , no need to put them in the fridge(where condensationwould coat them).
- Second cooking. Put the thermostat of your oil at approximately 370°F-374°F or 185°C-190°C , this is usually the highest setting , or just below that . Put a _small_ amount of the precooked fries in your basket . fry them while shaking the basket in the oil a few times during cooking , you can even take the basket out a few times to throw them in the air (not really needed , but supposed to be good tor making bubbles appear on them :) . They are ready when they are a rich golden brown in color . I put them in a deep plate with a paper towel at the bottom , and use a paper towel to quickly rub the excess fat off them before i serve(paper towel on top hand on paper towel , make a circular movement , take out towel). add a bit of fine salt , and serve. best with a T bone steak or sirloin *grinn* but as you know , fries go with just about anything :).
- A bit of added history : The French will be the first to say that "les frites" come from Belgium. And it being true that Belgians have made and perfected the stuff for years and years, the origin of deep frying potatoes in oil comes from a monastery in Spain.
- Smakelijk (bon appétit).
- EDIT:.
- Recently I found out that Bintje potatoes have become commonly available in the United States . These are without a doubt the best potatoes to use.
Nutrition Facts : Calories 156.6, Fat 0.2, SaturatedFat 0.1, Sodium 75.1, Carbohydrate 35.7, Fiber 5.5, Sugar 2.6, Protein 3.8
BELGIAN FRIES
Proper Belgian fries made from scratch. Delicious on their own, or a great side dish for stoofvlees (Flemish beef stew). Serves 4 as a side.
Provided by thechirpychef
Time 3h
Yield Serves 4
Number Of Ingredients 4
Steps:
- Peel and rinse the potatoes. Then, it's off to the chopping board! Start by cutting your potatoes lengthwise (make sure your discs are not too thick), then slice the discs into fries of roughly the same thickness. Don't worry if you end up with a few oddballs. Belgian fries are very forgiving. ^^
- Meanwhile, bring a large pot of water to a boil and fill another pot with ice water.
- Once the water comes to a boil, add a teaspoon of salt. Add one big slotted spoon worth of raw fries to the boiling water and blanch them for 5 minutes. Remove with the slotted spoon and dunk into the ice water bath before putting them on a clean dish cloth/kitchen towel. Pat them dry. You want to get rid of any moisture before you start frying. Repeat until your entire batch of raw fries has been blanched. [I should add that not everyone blanches their fries. As potatoes have a high sugar content, they tend to turn dark brown when frying. By blanching them the sugar content is reduced and they'll get a nice golden colour.]
- OPTIONAL: I tend to go the extra mile and arrange individual fries to air-dry for a few minutes after patting them dry, just to make sure they're nice and dry before I start pre-frying them. We take our fries seriously in Belgium. Can you tell?
- Frying happens in two stages. You can use a deep-frier for this or a wok. I used a wok. Pre-frying: heat 1 litre of the oil until it reaches 150°C and start frying in small batches (one heaped slotted spoon at a time) for 6 minutes each. If using a wok, make sure you check the oil's temperature after each batch. After pre-frying, put the fries in a bowl with some kitchen roll to draw out the excess oil. Your fries will start to look yellow at this stage but not golden yet. [If making a large batch, you can freeze the fries after this step and save them for another day. They keep in the freezer for 6 months. You can also store them in the fridge until later on (if using the same day). If you're looking to fry the full batch, move on to step 6.]
- As soon as your fries have been pre-fried, it's time to turn up the heat. Add the remaining 0.5 litre of oil to the hot oil in the wok and heat it up until it reaches at least 180°C. It's best to keep the flame a bit higher throughout the second fry compared to the pre-frying stage. Keep an eye on that temperature, and remember: the more room your fries have, the crispier they'll be in the end!
- Fry in batches (6 minutes per batch) until nice and golden. When you take them out of the oil, you'll notice straight away whether they're crispy or not.
- Transfer to a bowl with some kitchen roll and add a pinch of salt.
- Serve with a good dollop of mayonnaise.
FRIETEN (BELGIAN FRENCH FRIES)
In English, frieten are usually called "French fries" even though the Belgians state, that they originate from Belgium and there is nothing French about them.
Provided by Elaniemay
Categories Low Protein
Time 30m
Yield 1 kg, 6 serving(s)
Number Of Ingredients 3
Steps:
- Cut the potatoes in the form of French fries and rinse them well with water. make them dry with a clean dish cloth.
- Deep fry them 5 minutes at 150 degrees Celsius,
- take them out of the oil and leave them to cool down.
- Heat the oil to 180 degrees Celsius and deep fry the fries until they are crispy on the outside and golden brown (about 5 minutes).
- Sprinkle with salt and serve with mayonnaise.
Nutrition Facts : Calories 128.3, Fat 0.1, Sodium 10, Carbohydrate 29.1, Fiber 3.7, Sugar 1.3, Protein 3.4
More about "belgian frites recipes"
POMMES FRITES - TRADITIONAL BELGIAN FRIES - INTERNATIONAL ...
From internationalcuisine.com
4/5 (2)Servings 4Cuisine BelgiumCategory Side Dish
- Add in your potatoes, when the sound changes to what sounds like a babbling brook, take them out. This should take about 5 to 7 minutes.
10 THINGS YOU DIDN'T KNOW ABOUT BELGIAN FRIES
From theculturetrip.com
Author Johanna StapelbergEstimated Reading Time 4 mins
BELGIAN FRIES
From belgianfries.ca
BELGIAN FRITES - VENTURE FOOD TRUCKS
From venturefoodtrucks.com
FRITES ATELIER: BEST BELGIAN FRIES EVER? WE PUT IT TO THE ...
From lucandjune.com
PERFECT BELGIAN FRIES COOKED IN DUCK FAT - FOOD FIDELITY
From foodfidelity.com
15 TYPICAL BELGIAN DISHES + WHERE TO EAT THIS FOOD IN BRUSSELS
From wonderfulwanderings.com
TRADITIONAL BELGIAN FOOD YOU MUST TRY
From chloejohnston.com
8 EASY BELGIAN RECIPES YOU HAVE TO TRY - WONDERFUL WANDERINGS
From wonderfulwanderings.com
BELGIAN FRIES - VISITFLANDERS
From visitflanders.com
[I ATE] BELGIAN FRITES : FOOD - REDDIT
From reddit.com
BELGIAN CUISINE - WIKIPEDIA
From en.wikipedia.org
BELGIAN FRIES, VANCOUVER - GRANDVIEW-WOODLAND - UPDATED ...
From tripadvisor.ca
A GUIDE TO THE POPULAR BELGIAN FOOD (WITH CALORIES COUNT ...
From geekyexplorer.com
BELGIAN FRITES - FAST FOOD RESTAURANT IN BRUSSELS, BELGIUM ...
From top-rated.online
BELGIAN FOOD: 12 TRADITIONAL DISHES TO EAT FOR A LOCAL ...
From christineabroad.com
10 MOST POPULAR BELGIAN DISHES - TASTEATLAS
From tasteatlas.com
FRITES BELGIUM ON TAP - TAIKOO PLACE
From taikooplace.com
BELGIAN FRENCH FRIES - HOW TO MAKE THE BEST FRIES EVER IN ...
From recipesformen.com
BELGIAN BEER CAFé | EDMONTON INTERNATIONAL AIRPORT
From belgianbeercafeyeg.ca
BELGIAN FRITES PAPY, BRUSSELS - UPDATED 2022 RESTAURANT ...
From tripadvisor.ca
BELGIAN FRIES - BEERTOURISM.COM
From beertourism.com
BELGIAN FOOD, CUISINE
From sallybernstein.com
20 BELGIAN FOODS TO TRY BEFORE YOU DIE - THE FOOD RESOURCE ...
From spoonuniversity.com
HOW TO MAKE FRIES - BEST BELGIAN FRIES | SIMPLE. TASTY. GOOD.
From junedarville.com
BELGIAN FOOD: 40 BEST BELGIAN DISHES AND TRADITIONAL …
From gamintraveler.com
BELGIUM FOOD: 10 MOUTH-WATERING DELICACIES YOU MUST TRY IN ...
From traveltriangle.com
POMMES FRITES | TRADITIONAL POTATO DISH FROM BELGIUM
From tasteatlas.com
BELGIUM FRITES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
IN BELGIUM, THE FRIES ARE NEVER WIMPY (SORRY, AMERICA ...
From tastecooking.com
BELGIAN FOOD: 5 MUST-TRY DISHES IN BRUSSELS
From inyourpocket.com
10 STREET FOODS TO TRY IN BRUSSELS, BELGIUM | THE POOR ...
From thepoortraveler.net
3 FACTS ABOUT BELGIAN FOOD & CUISINE - PRINCESS CRUISES
From princess.com
21 BELGIUM FOOD FACTS: UNIQUE DETAILS REVEALED ON BELGIAN ...
From kidadl.com
FRENCH FRIES - WIKIPEDIA
From en.wikipedia.org
25 BELGIUM FOOD THAT EVERYONE NEEDS TO EAT & DRINK
From iamaileen.com
10 BEST STREET FOOD YOU MUST TRY IN BRUSSELS, BELGIUM ...
From trip101.com
BELGIAN FRITES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
8 BEST BELGIAN FRITES IDEAS | BELGIUM FOOD, BELGIAN FOOD ...
From pinterest.ca
THE BEST 10 BELGIAN FOODS – WITH RECIPES | EXPATICA
From expatica.com
BELGIAN FRIES: THEY’RE NOT FRENCH, YOU KNOW | EXPATICA
From expatica.com
THE BEST PLACES FOR BELGIAN FRIES IN BRUSSELS
From theculturetrip.com
BELGIAN POMMES FRITES RECIPE | TRAVEL FOOD ATLAS
From travelfoodatlas.com
WHY BELGIUM HAS THE WORLD’S BEST FRIES | FOOD SECRETS EP ...
From youtube.com
You'll also love