Coated French fries

[grumpyoldman]

with all the discussions about hash browns i thought i would see how folks would do with coated/breaded French fries . i have tried to make them a couple of times and its hard to get any coating to stick to the potato's , i once tried brining the potatoes in a salt brine and they did do a bit better

 

[dragnlaw]

What about breading with a batter?

 

[grumpyoldman]

i have tried that , couldn't get it to stick and yes i made sure the potatoes were as dry as i could get them, brining them overnight seemed to help , but i'm not sure
the coating just seems to wash off as soon as they hit the hot oil (what little i could get to stay on the potatoes )

 

[dragnlaw]

How about after you dry them as best you can - you dip them in flour? then an egg wash, then the bread crumbs.

Don't know about the flour for a batter, you'd have to be careful to shake them off well before the batter.

 

[grumpyoldman]

i just made another concoction with water, salt ,garlic powder , onion powder, paprika and a touch of cayenne its sitting in the fridge till tomorrow , then i will try to figure out what and how to coat them with
my thinking is that the salt solution does something that helps bind the flour to the potatoes , but i could be completely wrong

 

[caseydog]

If you are talking about something like the potato wedges KFC used to sell, there are copycat recipes online. Here's one that looks pretty simple...

KFC Potato Wedges (Copycat)

KFC Potato Wedges lightly battered in their signature seasoning and double fried until super crispy on the outside and fluffy on the inside.

dinnerthendessert.com

CD

 

[grumpyoldman]

its along the same lines as that, but what i am trying to copy is rally's fries

 

[Sir_Loin_of_Beef]

Just go buy a bag of Checkers/Rallys fries and find some other way to waste the afternoon.

 

[grumpyoldman]

that would be no fun at all !! you see there are those like me that enjoy trying to copy something , sometimes we even make it better ,
just like KFC chicken for example , if they had never used the phrase
"11 secret herbs and spices "
no one would have even bothered with trying to copy it
but they did and their "secret " was cracked many years ago . people have always loved a good mystery and striving to solve it
by the way its not the seasoning on Rally's thats the hard part but its the binding thats so difficult , Rallys does a "fair job " of it but i think it can be done better ...much better

 

[grumpyoldman]

i consider this a fail ..i will try again another day

 

[caseydog]

i consider this a fail ..i will try again another day View attachment 72921

Failing is sometimes part of the adventure.

CD

 

[Sir_Loin_of_Beef]

that would be no fun at all !! you see there are those like me that enjoy trying to copy something

Japan, for example?

 

[grumpyoldman]

Sir_Loin_of_Beef​

having a senior moment are you ?

 

[pictonguy]

Tried them a few times, and no, I will be avoiding them in the future. Not my bag. I will admit however I've sprinkled fresh thyme with fries right out of the frier during salting.

 

[Andy M.]

i consider this a fail ..i will try again another day View attachment 72921

Why is this a fail? Looks like there's a good coating on the fries.

 

[grumpyoldman]

the coating was thin, i'm sure the problem is with the binder , don't worry i'll think of something to get the crust i want , even the commercial one's have pretty much the same problem , i'm just trying to make them better

 

[caseydog]

the coating was thin, i'm sure the problem is with the binder , don't worry i'll think of something to get the crust i want , even the commercial one's have pretty much the same problem , i'm just trying to make them better

I wonder if there is a way to dip them in batter, then partially freeze them, so the batter is frozen when it goes into the oil. The oil would start to solidify the batter before any could slide off.

The KFC wedges recipe also did a double fry, which I do on regular fries, too.

Another thought is doing a dip in corn starch or a flour corn starch blend as the first step of coating. Then into your batter. The idea here being that a starch should stick to a starch (the potato) better than just flour.

I'm just throwing ideas at the wall, to see what sticks (pun intended).

CD

 

[grumpyoldman]

keep em coming CD , i'm liking your ideas !!!

 

[Badjak]

Another idea (not hindered by knowing what end product you are aiming for)...
Pre fry the potatoes, then when warm and greasy (and already cooked but not browned) use a thick batter then fry again, just till the batter is golden brown.
Or pre-fried, then bread crumbs, beaten egg and again breadcrumbs
Or raw ground rice instead of bread crumbs (just 1 coating).

I don't know. Maybe it helps.
If it doesn't, then use fish sauce

 

[caseydog]

If it doesn't, then use fish sauce

I don't care who you are, that's funny. -- Larry the Cable Guy

CD