French Fries

Today when we order french fries at a restaurant, the first image that enters our minds is that of crispy potato fingers, but did you know that a long-ago about in the 1600s, french fries were used as a substitute for fish! That's how the recent dish of fish and chips, (which is a whole fish served along with french fries) came into the trend. And friends, also the FRENCH fries were not invented by the French, but by the Americans. 


Preparation time:20 minutes

Serves 4


Ingredients:

Potatoes-4 

Ice cold water-2 cups

Corn flour-2 tbsp.

Oil to fry

Salt to taste

Pepper- to sprinkle


Preparation:

Wash and peel the potatoes, slice the sides so it becomes a cuboid. Then cut it lengthwise to finger size pieces and leave it in ice-cold water for 20 mins.

Remove them from the water and add cornflour and mix well so that it coats all the fries.

Deep fry them in hot oil. Once you feel the crispiness of the fries when you move your ladle its time to remove them.

Sprinkle salt and pepper as soon as you remove from the oil so that it coats the fries properly.

Serve hot with tomato ketchup.


Notes:

We soak the fries in cold water to make the insides softer and the outsides more crispy like restaurant-style. The cornflour makes the fries more crispy.

Be very cautious as the oil splutters a lot.

If you have a perforated ladle, put the french fries on it and fry so that they cook evenly and the fries come out of the oil at one stretch.




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