Beer-Battered Fries
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
55
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
3 cup
White Rice Flour1 cup
Cornstarch1 tsp
Paprika1 tsp
Baking Powder1 tsp
Garlic Powder1 tsp
Onion Powder1 tsp
CayenneDirections:
1
Special equipment: a deep-frying thermometer Fill a small Dutch oven with 3 to 4 inches of oil and heat over medium heat until a deep-frying thermometer inserted in the oil registers 325 degrees F
2
Line a large plate or baking sheet with paper towels
3
In a medium bowl, whisk together the flour, cornstarch, paprika, baking powder, garlic powder, onion powder, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper
4
Add 1 cup of the beer and stir until smooth, adding more beer a tablespoon at a time if necessary until the batter is the consistency of heavy cream
5
Set aside
6
Using kitchen towels, dry the potatoes thoroughly
7
Working in batches, slide the potatoes into the oil, being careful not to crowd the pan, and cook until lightly golden, about 5 minutes
8
Use a slotted spoon or skimmer to remove to the towel-lined plate and sprinkle with a few pinches of salt
9
Raise the oil temperature to 350 degrees F
10
Dip the partially cooked fries a few at a time in the batter to coat
11
Using a fork, slide the coated potatoes 1 at a time into the oil, about 6 or 8 in a batch so as not to overcrowd the pan
12
Use a metal skimmer or tongs to keep them separate, as they tend to cling together
13
Cook until deep golden brown, 2 to 3 minutes
14
Remove to fresh paper towels to drain
15
Serve immediately