The vinegar trick to make crispy fries

Alone or as an accompaniment, fries are a must in the kitchen. But successfully cooking them while ensuring that they are not too greasy is not always easy. Fortunately, there is an infallible trick to preserve their crispness and their melting heart without being coated with oil. From the variety of your potato to the cooking methods, discover all our tips for delicious fries.

A burger, a good steak, mussels or a roast…these dishes would not be the same without their side dish of choice: fries! However, it is advisable to cook them successfully, ensuring that they are not too greasy. A result that you will have no trouble obtaining once you have discovered the trick that we are going to present to you.

Start by choosing the right potatoes

Before cooking, it is essential to take into account the quality of your tuber. Indeed, there are a myriad of varieties on the market, and it is not always easy to find the one that will perfectly suit your fries. To obtain a good result and favor a good raw material, the ideal is to opt for the Bintje potato .

It is recognized by its yellowish color, its rounded or oval shape and its floury flesh. Its advantage would be linked to its starch content which promotes the natural formation of a crispy crust. Failing this, the Charlotte potato can also be used for cooking fries, although it is preferable to use it for steaming .

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A foolproof recipe with vinegar for dry and crispy fries

Once you have chosen your potatoes well, the question of cooking arises. How to succeed in avoiding too greasy fries while preserving their crispness? To this problem, a solution stands at the top of the list: it is white vinegar, an unparalleled ally in the kitchen . Here’s how to use it:

Get the following ingredients:

  • Some water
  • Potatoes
  • oil for frying
  • 1 heaped tablespoon cornstarch
  • 2 tablespoons of white vinegar

How to prepare your fries?

1. To start, peel your potatoes and cut them into sticks.

2. Then pour them into a large bowl and add the white vinegar, making sure they are all coated with it.

3. Cover your fries with cold water and let the preparation rest for about ten minutes.

4. Pour everything into a colander, then wipe the fries with a clean tea towel and tap lightly to remove excess water.

5. Pour your fries back into a bowl and sprinkle the cornstarch over the sticks, mixing everything together.

Cook the fries in two batches for maximum crispiness

After putting the oil in your fryer, make sure that the temperature reaches 160°C before plunging your fries into it and cooking them for the first time . This will cook the inside of your sticks without browning them. Once they rise to the surface, drain and let sit.

During the second cooking, increase the temperature of your oil bath to 180 or 190°C, then immerse your fries in it again for 2 to 3 minutes . When they are golden brown, remove them from the fryer and salt to your liking. They are ready to be eaten!

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