Vinegar Fries
Recipe: #24409
July 14, 2016
Categories: Side Dishes, Potatoes, 5 Ingredients Or Less, Sunday Dinner, Deep Fry, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian Oil, Vegetarian Dinner, Vegan Dinner, more
"Not your ordinary fry, these are soaked in vinegar, refrigerated to allow the natural sugars to develop and then fried until golden"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (298.4 g)
- Calories 198.3
- Total Fat - 0.3 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 45.7 mg
- Total Carbohydrate - 44.5 g
- Dietary Fiber - 6.8 g
- Sugars - 3.3 g
- Protein - 4.8 g
- Calcium - 26.4 mg
- Iron - 1.5 mg
- Vitamin C - 25.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Soak the potatoes in enough cold water to cover, stir in 2 tablespoons vinegar and place in the fridge for at least 1 hour and up to 4 hours. When you refrigerate the potatoes, the starch will turn to sugar which is a good contrast to the vinegar in this recipe.
Step 2
Heat a large Dutch oven with 3 inches of oil to 325 degrees F.
Step 3
Strain the potatoes from the water and pat them completely dry. Cooking in batches, fry the potatoes in the hot oil, moving the fries with a spider or slotted spoon to keep them from sticking to each other, until the potatoes are softened and very light golden brown, about 4 minutes.
Step 4
Remove the fries onto a cooking rack and raise the oil temperature to 375 degrees F. Fry a second time until the fries are golden brown all over, 2 to 3 more minutes. Toss with the remaining 2 tablespoons vinegar, season with salt and serve.
Tips
No special items needed.
1 Reviews
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