Frying Fries: Everything You Should Know About It

Frying fries in such a way that they have maximum taste, are optimally browned and are as healthy as possible is an art. We took a look at what is important. Information and recipes can be found in the article.

Original: Frying fries is only possible with a lot of fat

This much is certain: French fries taste good to almost everyone. As a side dish in the restaurant, they are clearly ahead of all other candidates in first place. If you want to prepare delicious French fries at home, you should consider the following things.

1. The best way to prepare the fries – regardless of whether they are ready-made from the freezer or freshly cut fries – is with a deep fryer.
2. Conventional models with a capacity of one liter of fried food – that’s enough for 2 to 3 portions – need at least 2 liters of oil. Bigger even more.
3. In most fryers, the minimum or maximum level of fat is clearly marked. You should orientate yourself on this.
4. When choosing fat, pay attention to its smoke point. If possible, this should be above 200 degrees. A smoke point of 180 degrees is still acceptable. However, you must then be careful not to exceed this.
5. For example, coconut oil, palm kernel oil, peanut oil or – nutritionally more favorable – also refined rapeseed oil or so-called high-oleic vegetable oils are well suited as frying fat.
6. You basically have the choice and can use frozen goods or prepare French fries from fresh potatoes yourself. With the frozen goods you get to the dining table faster, but the fresh potato pieces have a better taste.
7. If you are using frozen French fries, you should remove the appropriate amount from the packaging before preparing them and remove any pieces of ice that may have stuck to them. This is how you get crispy and evenly cooked potato sticks.

Things that are important when deep frying

When deep-frying French fries, it is important to cook the inside of the potato until it is almost creamy and soft and to get a tender crust on the outside. It is positive if the fries do not draw too much fat. At the same time, for the sake of your health, you should ensure that as little acrylamide as possible is formed.

• To reduce the formation of acrylamide when baking fries, you should ensure that the potato pieces are only lightly cooked and golden brown.
• Depending on the temperature, acrylamide is formed when products containing starch and protein are cooked from around 120 degrees Celsius. The higher the temperature, the faster the acrylamide formation.
• The rate increases especially from 170 to 180 degrees.
• You cannot completely avoid acrylamide when preparing French fries. However, you can reduce the quantity.
• If possible, do not cook your fries above 175 degrees Celsius, advises the Association for Independent Health Advice (UGB e.V.)
• You should also reduce the starch on the outside of fresh potatoes before frying them. You can read more about how to do this in the recipe above.
• Another health factor is the fat content of french fries. According to the German Society for Fat Science (DGF), french fries absorb around 6-12 percent fat when deep-fried in an oil bath.
• The better and faster the surface of the french fries closes during frying, the less fat the potatoes will absorb. Therefore, you should definitely place the potatoes in sufficiently hot fat in the first deep-frying cycle.
• Before serving, put the fries on paper towels again to absorb the fat on the outside and simply relieve you of unnecessary calories.

Recipe: French fries – fresh and homemade

If you want to make your own French fries from fresh potatoes, follow these steps. It is best to choose waxy potatoes for the preparation if you want to fry them in a deep fryer.

1. Peel the potatoes, wash them and cut into long strips. This works well with a special french fries cutter, but any kitchen knife will do the job as well.
2. Now you can remove excess starch and the resulting sugar from the potato pieces. To do this, place the potato pieces in a saucepan and pour hot water over them.
3. Soak the fries in the hot water for about 5 minutes. From the outer layers, individual sugars and starches can dissolve in the water.
4. Then drain the water and lay the potatoes out on a kitchen towel and pat dry.
5. Meanwhile, heat the fryer to about 150 degrees. Place the potatoes in the hot fat. Let the fries fry for about 5 to 7 minutes.
6. The fries then have to drain briefly and cool down. Then comes the second frying at about 180 degrees Celsius for about another 5 to 7 minutes until the fries have a golden yellow color.