Best 3 Authentic Belgian Fries French Fries Recipes
Belgian fries, also known as French fries, are a popular dish enjoyed worldwide. Their crispy exterior and fluffy interior make them an irresistible snack or side dish. If you're looking to recreate the authentic Belgian fries experience at home, you'll need the right recipe and ingredients. This article will guide you through the art of making perfect Belgian fries, ensuring that you get that golden-brown color and delectable taste. From selecting the correct type of potatoes to understanding the importance of double-frying, you'll find all the tips and tricks needed to make mouthwatering Belgian fries that will impress your family and friends.
Here are our top 3 tried and tested recipes!
THE ONE AND ONLY TRULY BELGIAN FRIES
There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and makes them tender. The second time, which can be done hours later just before serving, turns them golden brown and deliciously crisp.
Provided by Ruth Van Waerebeek
Categories Potato Side Fry Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 3
Steps:
- Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 325°F.
- Cut the potatoes into sticks 1/2 inch wide and 2 1/2 to 3 inches long. Dry all the pieces thoroughly in a clean dish towel. This will keep th oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.
- When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lightly colored but not browned. If your fryer has a basket, simply lift it out the remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325°F in between batches. At this point the fries can rest for several hours at room temperature until you are almost ready to serve them.
- Heat the oil to 325°F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and piping hot.
BELGIAN FRENCH FRIES
This simple recipe will give you French fries, Belgian Frites, chips, patat, or whatever you call them, which are just delicious with mayo or ketchup or as an accompaniment to a steak!
Provided by Gav
Categories Sides
Time 42m
Number Of Ingredients 6
Steps:
- First wash and peel the potatoes. Some people prefer them unpeeled, but I think they are better without the skins.
- Cut the potatoes lengthways to your preferred thickness. Maybe you want to use a French Fry Cutter for this? Generally the thicker they are the less crispy they may turn out in my experience. I tend to cut them about 10-12 mm thick (say ½ inch).
- Dry the potatoes on some absorbent kitchen towel.
- Heat the oil until it is bubbling. It is easier to use a fryer, but you can also do in a pan with a basket (which is what I did). Then fry the potatoes in batches for about 4 minutes at 125C. Do not let them brown. Then remove from the basket to a plate and let them cool for about 30 minutes. Line the plate with absorbent paper to clean off any oil.
- When you are ready to serve up, re-heat the oil and re-fry the potatoes at a higher heat (175C) than the first time (I used a bigger gas hob). Make sure the oil is at temperature before adding the potatoes. You should only need to fry for about a minute until they are just beginning to brown. Do not overcook.
- Drain on kitchen paper and lightly salt before serving.
FRIETEN (BELGIAN FRENCH FRIES)
In English, frieten are usually called "French fries" even though the Belgians state, that they originate from Belgium and there is nothing French about them.
Provided by Elaniemay
Categories Low Protein
Time 30m
Yield 1 kg, 6 serving(s)
Number Of Ingredients 3
Steps:
- Cut the potatoes in the form of French fries and rinse them well with water. make them dry with a clean dish cloth.
- Deep fry them 5 minutes at 150 degrees Celsius,
- take them out of the oil and leave them to cool down.
- Heat the oil to 180 degrees Celsius and deep fry the fries until they are crispy on the outside and golden brown (about 5 minutes).
- Sprinkle with salt and serve with mayonnaise.
Nutrition Facts : Calories 128.3, Fat 0.1, Sodium 10, Carbohydrate 29.1, Fiber 3.7, Sugar 1.3, Protein 3.4
Tips:
- Choose the right potatoes: For authentic Belgian fries, use a variety of potato that is high in starch, such as Bintje or Russet potatoes.
- Cut the potatoes correctly: The ideal size for Belgian fries is about 1/2 inch thick and 2-3 inches long.
- Double-fry the potatoes: This is the key to getting crispy, golden-brown fries. First, fry the potatoes at a lower temperature (about 300°F) until they are tender. Then, increase the temperature to 350-375°F and fry the potatoes again until they are golden brown and crispy.
- Season the fries while they are hot: This will help the seasoning to adhere to the fries.
- Serve the fries immediately: Belgian fries are best enjoyed hot and fresh out of the fryer.
Conclusion:
Belgian fries are a delicious and popular snack that can be enjoyed by people of all ages. With a little care and attention, you can easily make authentic Belgian fries at home. So next time you're craving a crispy, golden-brown fry, give this recipe a try.
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