Post by Granny Smith on Mar 26, 2008 21:58:48 GMT -5
Batter Dipped French Fries
contributed by gayla
2 lb. russet potatoes
Peanut oil for frying
Salt and freshly ground black pepper
2 cups all-purpose flour
1 small can evaporated milk
Heat a deep-fryer or deep pot no more than half full of oil to 325.
Peel and slice potatoes to size of your desire and fry them for 2 minutes Drain and cool fries.
Raise temperature of the fryer to 360. Add salt and pepper to the flour and combine. Take fries and dip first into the evaporated milk, shaking off excess and then into flour mixture, shaking off excess.
Fry about 5 minutes until browned
contributed by gayla
2 lb. russet potatoes
Peanut oil for frying
Salt and freshly ground black pepper
2 cups all-purpose flour
1 small can evaporated milk
Heat a deep-fryer or deep pot no more than half full of oil to 325.
Peel and slice potatoes to size of your desire and fry them for 2 minutes Drain and cool fries.
Raise temperature of the fryer to 360. Add salt and pepper to the flour and combine. Take fries and dip first into the evaporated milk, shaking off excess and then into flour mixture, shaking off excess.
Fry about 5 minutes until browned