MARCUS'S TEMPURA FRIES
Chef Marcus Samuelsson, of New York City's Restaurant Aquavit, fries the potatoes twice -- a technique that helps them achieve their golden color and crisp exterior.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 6
Steps:
- Using a vegetable peeler, peel and cut potatoes into 3 1/2-by-1/2-inch pieces. Transfer pieces to a large bowl. Run potatoes under cold water until the water runs clear, about 10 minutes. In a small bowl, combine panko and cornflakes; set aside.
- In a deep pot, heat 3 inches oil over medium-high heat until it reaches between 280 degrees and 300 degrees on a deep-frying thermometer. Drain potatoes in a colander. Pat dry with a kitchen towel. Add potatoes to hot oil in batches and fry for 2 minutes. Drain on a paper towel-lined baking sheet. Transfer to a freezer until well chilled. Remove chilled potatoes from freezer and coat with beaten eggs and then panko mixture.
- Reheat the oil over medium-high heat until it reaches 360 degrees. Add potatoes in batches and fry until golden brown, 3 to 4 minutes. Drain on a clean paper towel-lined baking sheet. Season with salt and pepper. Serve immediately.
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Curtis Runshe
[email protected]I'm giving this recipe 1 star because it's the lowest rating I can give.
Claudiu Cornea
[email protected]I would not recommend this recipe to anyone.
Malaysia L
[email protected]These fries were a lot of work to make, and they weren't worth it in the end.
Philip Coetzee
[email protected]I'm not sure what I did wrong, but my fries turned out really soggy.
Jacon Starks
[email protected]I followed the recipe exactly, but my fries didn't turn out as crispy as I would have liked.
Jason A. Big Eagle
[email protected]These fries were a little bit too greasy for my taste, but they were still pretty good.
Tishawa
[email protected]I've made these fries several times now, and they're always a hit. They're so easy to make, and they're always delicious.
Ahmad King
[email protected]These fries were so good! I loved the crispy batter and the flavorful dipping sauce. I will definitely be making these again.
Ashley Arnold
[email protected]I was really impressed with these tempura fries. They were so easy to make, and they turned out perfectly. The batter was light and crispy, and the fries were cooked all the way through. I'll definitely be making these again.
Sahab Khan
[email protected]These fries were amazing! The batter was so light and crispy, and the fries were so flavorful. I loved the dipping sauce, too. It was the perfect complement to the fries.
Robert NISSEL
[email protected]I love tempura fries, and these were some of the best I've ever had. The batter was so light and crispy, and the fries were cooked perfectly. I highly recommend this recipe.
lony kiza
[email protected]These tempura fries were delicious! The batter was light and crispy, and the fries were cooked perfectly. The dipping sauce was also very good.
Brenda Schroyer
[email protected]I've never been a big fan of tempura, but these fries changed my mind. They were so good! The batter was so light and fluffy, and the fries were perfectly crispy. I'll definitely be making these again.
Abby Wood
[email protected]These tempura fries were a hit! The batter was light and crispy, and the fries were cooked perfectly. I loved the dipping sauce, too. It had the perfect balance of sweet and sour.