Boardwalk Fries Low Carb Recipes

KETO FRENCH FRIES | THE BEST LOW CARB FRENCH FRY RECIPE

Steps:

• Place almond flour (or coconut flour) and xanthan gum in a mixing bowl and mix well.
• Add in hot water and mix/knead the dough until all the ingredients are blended together - it will be very sticky.
• Leave the dough to rest for 15 minutes.
• After it rests and sets, you can roll it out into the shape of a rectangle between 2 sheets of parchment paper until it reaches 1/4 cm in thickness.
• Then when you've got it rolled out, cut it into about 25-30 slim strips (french fry shapes).
• Add in a generous amount of oil (enough to cover the fries) to a medium-sized pan and put it on medium to low heat.
• Gently place the dough strips in the pan and fry them till they are golden brown on all sides.
• Transfer them to a plate lined with paper towels to soak up any extra grease.
• Sprinkle salt on the fries and enjoy!
• Preheat your oven to 400°F (or 200°C).
• Place the dough strips on a baking tray (lined with a baking sheet or parchment paper and greased with oil).
• Brush a generous amount of oil on top of the to-be French fries and bake until the fries are golden brown (10-15mins) - Toss them around every 5-ish minutes to make sure they bake evenly on all sides.
• Transfer the fries to a plate lined with paper towels (to remove access oil).
• Sprinkle with and enjoy!

MARYLAND BOARDWALK FRIES

Steps:

• Fill a bowl with cold water. Slice the potatoes lengthwise into 1/4-inch-thick slices, then stack the slices and cut into 1/4-inch-wide sticks. Transfer the potato sticks to the water as you go. Drain the potatoes and rinse under cold running water until the water runs clear. Spin in a salad spinner to remove the excess water, then pat dry.
• Heat 3 to 4 inches peanut oil in a wide, deep pot over medium-high heat until a deep-fry thermometer registers 300 degrees F. Fry the potatoes in 2 batches until about halfway cooked, 3 to 4 minutes per batch. Remove with a slotted spoon and transfer to paper towel-lined baking sheets to drain.
• Increase the oil temperature to 365 degrees F. Fry the potatoes again in 3 or 4 batches, turning and stirring with tongs, until golden brown, about 3 minutes per batch. Transfer to fresh paper towels to drain and season with salt. Sprinkle with Old Bay and vinegar.

BOARDWALK FRIES RECIPE - (4.6/5)

Steps:

• Peel the potatoes. Using a knife with a sharp blade or a fry cutter, cut them into lengths a little less than 1/2 inch square. Place the cut potatoes in a large bowl filled with cold water. Add the vinegar and swirl the potatoes around. Place the bowl in the refrigerator for at least 1 hour. Swirl the potatoes again and drain the water. Spread the potatoes on a layer of paper towels and pat dry with additional paper towels. In a large heavy pot or deep-fryer, preheat the peanut oil to 315°F (157°C). Line a baking sheet with paper towels. Working in small batches of approximately 2 cups each, add the sliced potatoes to the hot oil. Cook for 5 to 7 minutes, until just tender but not brown. Using a basket or slotted spoon, remove the potatoes from the oil, shaking to remove any excess oil. Spread the potatoes on paper towels to drain. At this point the potato slices should be refrigerated at least 1 hour, uncovered, or as long as overnight. (You can also freeze the blanched slices at this stage for up to 1 month in a well-sealed freezer bag.) When you are ready to serve the fries, reheat the oil to 375°F (190°C) and fry for about 4 minutes, until crispy and golden. (If using frozen potatoes, allow them to thaw at room temperature. Pat dry before frying.) Remove the fries from the fryer to remove excess oil. Spread on paper towels. Allow the fries to stand for 1 minute before sprinkling them with Old Bay. Serve them hot, preferably in a paper cup, dousing them liberally with vinegar, if desired.

BOARDWALK FRIES-LOW CARB

Steps:

• Heat oil to 375 degrees.
• Fry in batches for about 10 minutes.
• Drain on paper towels.
• Season with Old Bay.
• Serve.

NEW JERSEY BOARDWALK FRIES

Steps:

• Do not peel potatoes.
• Cut potatoes in long, uniformly shaped sticks.
• Fry in hot oil(approx 325°F)to desired doneness(dark & well done is the way they do them at the stands on the boardwalk).
• Remove fries to paper towels and generously salt right away.
• Serve in a paper cup or cone with plenty of malt vinegar.