Classic French Fries with Japanese May


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Member since 2013
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Serves 6 | Prep Time 20 | Cook Time 40

Why I Love This Recipe

French fries wrapped in a paper cone and dipped in Japanese mayo. Oh là là!


Ingredients You'll Need

1 ½ kg russet potatoes
2 litres vegetable oil for deep-frying
Coarse salt
Wafu® Sesame Mayonaizu® Japanese mayo


Directions

Wash and peel potatoes. Cut out any eyes or dark spots. Slice potatoes lengthwise into 5 mm thick sticks. Transfer cut potatoes to a large bowl and rinse thoroughly with cold water. Cover with water and ice and refrigerate for 1 hour.


Pour oil into a deep fryer about two-thirds up side. Heat oil over medium-low heat to 150°C.


Drain potatoes and dry well.


Increase heat to medium-high to 160°C. Add potatoes in batches. Deep-fry potatoes until tender and until they start to change colour, about 6 minutes. Using a skimmer or slotted spoon, remove fries from oil and transfer to paper towel-lined rack. Let drain and rest for 10 minutes to 1 hour.


French fries need to be fried twice. When ready to serve, reheat oil to 190°C. Refry potatoes in batches for 3 minutes or until crisp and golden. Transfer fries to paper towel-lined rack.


Sprinkle with salt to taste.


Serve fries with sesame mayo.


Questions, Comments & Reviews



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