Your Questions About Frys

Nagesh answers:

Here are some great recipes:

French Fries
Yield: 4 servings

6 large red potatoes, skins on
Oil, for frying
1 large sweet onion
Salt and pepper

Using a large pot, boil potatoes with skins on until almost done. Allow to cool, and cut potatoes into long strips, approximately 1/4 to 1/2-inch wide and thick.

In a large pot or fryer, heat oil to 350 degrees. Par-fry the potatoes for 5 to 6 minutes.

Potatoes should be limp. Remove potatoes and place onto paper towels and allow to drain. Let sit for 1 to 2 hours at room temperature.

Cut onions into 1/2-inch wedges. Just before serving time, place potatoes and onions into oil heated to 375 degrees F for 3 to 5 minutes, or until brown. Remove fries from oil, drain on paper towel, and while still hot, season with salt and pepper

Courtesy: Paula Deen

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French Fries
Yields: 4 servings

4 large russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons
2 quarts peanut oil
Salt and pepper

Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 2 days.

In a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer, (or in an electric deep fryer), heat oil over medium-low heat until the thermometer registers 325 degrees F. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.

Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil.

Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Using a skimmer or a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.

When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute. Transfer to paper lined platter and sprinkle with salt and pepper, to taste. Serve immediately.

Courtesy: Emeril Lagasse

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French Fries
Yields: 6 to 8 side servings

6 russet potatoes
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper

Preheat the oven to 450 degrees F.

Peel potatoes and cut lengthwise into quarter-inch thick slices. Cut again into 1/4-inch thick fries. Place the potatoes into a bowl with cold water; this will help keep the fries crisp.

Just before cooking, drain water and place on paper towel, pat dry.

Put the potatoes in a bowl; add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper.

Toss well and lay out in 1 layer on nonstick baking sheet. Bake until light brown. Cook for approximately 30 to 40 minutes, turning frequently until golden brown.

Remove from oven, allow to cool for 1 or 2 minutes and serve.

Nagesh answers:

FRIED GREEN TOMATOES

2 or 3 green tomatoes, sliced 1/4 inch thick
1/2 c. Flour
Salt and pepper to taste
Oil for frying

Roll green tomato slices in flour. Salt and pepper and fry on both sides in oil until brown on both sides. Serve immediately

OR

FRIED GREEN TOMATOES

1 tbsp. Brown sugar
1 c. All-purpose flour
4-6 green tomatoes, sliced 1/2 inch thick
1 egg, beaten
1/4 c. Milk
1 c. Seasoned dry bread crumbs
3 tbsp. Butter
1 tbsp. Cooking oil
1 tsp. Salt

Combine sugar, salt and flour. Place on a shallow plate. Dip both sides of each tomato slice into the mixture. Combine the egg and milk. Dip into the bread crumbs.
In a skillet, heat the butter and oil over medium heat. Fry tomatoes until brown on both sides. Yields: about 6 servings.

OR

FRIED GREEN TOMATOES

3 firm green tomatoes
1 egg
1/3 c. Milk
Dash hot pepper sauce
1/2 c. Fine dry bread crumbs
1/2 tsp. Salt
1/4 tsp. Freshly ground pepper
4 to 6 tbsp. Unsalted butter

Cut the tomatoes into 1/2 inch slices. Beat the egg and the milk and hot pepper sauce in a shallow bowl. Combine the bread crumbs with the salt and pepper in a pie pan.
Melt 2 tablespoons of the butter in a large skillet over medium heat. Dip the tomato slices in the milk mixture, shaking off any excess, then lightly coat with the crumbs. Fry a few slices at a time until golden, about 2 minutes on each side. Transfer to a serving dish and keep warm. Fry remaining tomato slices, adding more butter to skillet as needed.

OR

FRIED GREEN TOMATOES

4 med. Green tomatoes
1 c. Cornmeal
Salt & pepper to taste
2 tbsp. Bacon drippings

Cut tomatoes into 1/4 inch slices. Season with salt and pepper. Dredge with cornmeal. Heat bacon drippings in heavy skillet. Add tomatoes and fry slowly until browned, turning once

JM

Nagesh answers:

Frying is all about oil temperature. Sounds to me like your oil isn’t hot enough. There is a very specific temp for frying, which is just below the smoking point of whatever oil you are using.

When the oil is the right temperature, it will be hot enough to cause the fries to begin bubbling as soon as you put them in, but the oil will not be smoking.

Your fries should be dry, not wet, when you add them to the oil.

A thermometer is the best way to know how hot your oil is.

If your oil temp is too low, the fries absorb a lot of oil and are limp and noodley.

Nagesh answers:

Well deep frying fries vs baking. I personally bake mine because if youve noticed fried when taken outa the bag feel a bit greasy already.
So when put in the oven they dont burn or anything they taste even crispier.

I dont think it would change the calories because the calories are probably based off of frying them.
Does it say that baked its 120 calories? Or does it say fried its 120?

Nagesh answers:

Deep fried Peaches
Ingredients:

6 peaches , blanched and peeled
¼ cup flour
1 ¼ cups flour
4 teaspoons sugar
4 teaspoons shredded coconut
4 teaspoons graham cracker crumbs
1 teaspoon cinnamon
½ teaspoon ginger
2 teaspoons double-acting baking powder
1 teaspoon salt
1 egg
1 -1 1⁄3; cup milk
canola oil

Directions:
Take blanched, peeled peaches and roll in the 1/4 cup flour.
Combine the remaining flour, sugar, coconut, cracker crumbs, cinnamon, ginger, baking powder and salt in a large bowl
In a smaller bowl combine the egg and 1 cup of milk.
Fork into the the flour mixture.
If the batter is to thick add a bit of milk.
Pour oil into a large, deep saucepan so that its around 3 to 4 inches deep-heat to medium high.
Dip peaches in the batter and then into hot oil.
Fry for 3 minutes or until golden brown.
The pan should hold 3 at a time without touching.
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Deep Fried Strawberries
Ingredients:

1 cup pancake mix
½ cup milk , plus
2 tablespoons milk
24 strawberries
vegetable oil
powdered sugar

Directions:

Combine the pancake mix and milk together and stir well.
Dip the strawberries in the batter and deep fry until golden brown.
(Oil should be about 375 degrees).
Drain on paper towels and roll in powdered sugar.
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Deep fried Bananas
Ingredients

1 cup flour
1 tsp sugar
1 tsp baking power
1/2 tsp salt
1 tbls ground cinnimon
2 eggs
1/2 cup milk
2 tbl oil
5 ripe bananas

How to make it

beat eggs with milk and oil.
Add sugar, flour and salt and wisk till smooth.
Slice bananas in half and then slice lengthwise.
Dip bananas in batter and deepfry for 6-9 min or until golden brown at 350 degrees.
Sprinkle with icing sugar if prefered.
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Honey-Fried Pear Recipe
http://www.rwood.com/Newsletters/Honey_Fried_Pear.htm
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Since tomatoes are consider a fruit
Red, Juicy, Herb-Fried Tomatoes
http://allrecipes.com/recipe/red-juicy-herb-fried-tomatoes/
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Deep-Fried Squash
http://www.foodnetwork.com/recipes/paula-deen/deep-fried-squash-recipe/index.html
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Deep-Fried Watermelon Recipe
http://homecooking.about.com/od/fruitrecipes/r/blfruit86.htm
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Pan-fried mango:
http://uktv.co.uk/food/recipe/aid/613181
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Pan Fried Papaya Rings Recipe
http://www.ifood.tv/recipe/pan-fried-papaya-rings
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Fried Valencia Oranges
http://www.press.uchicago.edu/Misc/Chicago/470269.html