4 – 5
large potatoes, red or russet or sweet
8 cups canola oil
salt to taste |
Cut
potatoes, with skin
or without, into uniform lengths and thickness for even
cooking. Preheat canola oil to a frying temperature of
375o (190oC). To cook the French fries properly it is
important to maintain this frying temperature. You may
wish to increase the temperature slightly before adding
the potatoes as the oil temperature will drop when food
is added.
|
First
Fry:
Fry for 4-6 minutes to blanch. Remove French fries from
canola oil with slotted spoon, drain on paper towels.
|
Second
and Final Fry:
Just before serving, fry
a second time for 3-4 minutes or until golden brown. Remove
French fries from canola oil with slotted spoon. Drain on
paper towels and season to taste.
Yield: 6 servings. |
Remoulade
Dipping Sauce
2 Tbsp lemon juice
¾ cup canola oil
¼ cup green onions
¼ cup chopped onions
2 Tbsp chopped celery
1 tsp prepared horseradish
1 Tbsp Creole or whole grain mustard
1 Tbsp prepared yellow mustard
1 Tbsp ketchup
1 Tbsp chopped fresh parsley
½ tsp salt
1/8 tsp cayenne pepper
Place all ingredients in a blender or food processor and process for 30 seconds.
Use immediately or refrigerate the sauce for up to 1 week in an airtight container.
Yield: 1 cup |
Honey Sweet Dipping Sauce
½ cup canola oil
¼ cup honey
1 Tbsp Dijon mustard
1 Tbsp lemon juice
Place ingredients in bowl and whisk until smooth. Use immediately or refrigerate
the sauce for up to 2 weeks in an airtight container.
Yield: 1 cup |
