If you do not have a deep fryer with a built-in thermometer, use a large, heavy pot and a deep-frying thermometer that can be clipped to the side. Never fill the pot more than one-third full of oil, and use an oil with a high smoke point, such as safflower, soybean or peanut. Cook the food in small batches to prevent a drop in the oil temperature, using a skimmer or the deep fryer's basket to lower the food into the hot oil to avoid splatters. Always let the oil return to its correct frying temperature between batches. If the oil dips below that temperature, the French fries will absorb too much oil and become greasy.
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