Make a batch of Battered Fries in a manner that’ll make them crispy on the outside, but fluffy and flavorful on the inside!
One of my favorite culinary pastimes is making homemade fries. There’s just something about cutting the potatoes by hand and using my own blend of seasonings that I enjoy so much. It reminds me of the restaurants that serve hand-cut fries that always come out tasty, as opposed to fries that look and taste generic.
That’s what first drew me to this recipe for battered fries. You still get to slice your own potatoes, but rather than just tossing a little seasoning on them, you make a proper batter with various seasonings and cover every inch of every fry with that batter before cooking them.
Until you make battered fries, you won’t believe the difference it makes to do it yourself. It’s like there is an extra layer of crunchiness on the outside of the fries, similar to onion rings. On the inside, the fries are still fluffy and flavorful. As I said, every fry is covered from end to end with the batter before cooking, so you can taste the seasonings with every bite. In fact, battered fries come out filled with so much flavor that you may not even need ketchup or any dipping sauce to enjoy them with.
Are Battered Fries Healthy?
Although they taste great, battered fries aren’t the healthiest option. The recipe calls for a thick coating of batter and then frying in vegetable oil. This adds a lot of fat and calories, compared to other methods of preparing fries. The sodium content in this recipe could also be high for some people, which is why you should enjoy battered fries in moderation, saving them for the right occasion.
Make Every Fry Count
Due to the high amount of fat, calories, and sodium in this recipe, it’s best to make only a small batch of battered fries. But this means you need to be exacting in your prep method so that every fry is perfect. Start by cutting each fry to a similar size so they all cook evenly. I also recommend cooking them in small batches to prevent them from sticking to one another. One final tip is to make sure the batter has a smooth consistency before you start dipping the fries. When the batter covers the whisk before dripping off, you’ll be ready to start dipping the fries so they are evenly coated.
FAQs & Tips
Any leftover fries should be cooled and stored in an airtight container. Keep them in the fridge and reheat them in the microwave, but try to eat the leftovers within 3 days.
To prepare ahead of time, cut the potatoes into fries and leave them in a bowl covered with cold water. You may also prepare the batter ahead of time and leave it covered until you’re ready to start cooking. When you want to cook the potatoes, remove them from the water and pat them dry with a clean kitchen towel before dipping them in the batter and frying them.
When making battered fries, many people peel potatoes for a cleaner appearance and better texture. However, you don’t have to peel them, especially since potato peels do provide some extra nutritional value.
Serving Suggestions
I know I mentioned that these fries are so good you won’t need ketchup or dipping sauce, but that doesn’t mean you can’t enjoy them with your favorite condiment! Some of my favorites for these fries include Spicy Mayo and Chipotle Aioli. You might also consider making Onion Ring Sauce or Beer Cheese to accompany these fries.
For the main course, battered fries go well with any type of burger, including Air-Fryer Hamburgers or perhaps an Avocado Burger. If you’re a seafood fan, I think these fries go perfectly with Beer-Battered Fish and Crispy Air-Fried Fish. Of course, for a guaranteed crowd-pleaser, make battered fries with Air-Fryer Chicken Tenders.
Battered Fries
Ingredients
- 2 1/4 pounds russet potatoes
- 1 cup all-purpose flour
- 1 teaspoon garlic salt
- 1 pinch cayenne pepper
- 1 teaspoon paprika
- 3/4 teaspoon onion salt
- 1/2 teaspoon black pepper
- Approximately 2/3 cup cold water
- Vegetable oil for frying
- Preferred sauce for dipping
Instructions
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Peel the potatoes and cut them into thin fries. Place the sliced potatoes in a bowl of cold water to prevent browning.
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Drain the potatoes and pat them dry thoroughly with a clean towel.
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In a large bowl, mix together the all-purpose flour, garlic salt, cayenne pepper, paprika, onion salt, and black pepper.
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Gradually whisk in cold water until the batter is smooth and slightly thick. Adjust the water amount, adding more if needed.
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In a deep skillet or pot, heat about 2 inches of vegetable oil over medium-high heat to 350°F.
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Working in batches, dip the dried potato slices into the batter, ensuring they are evenly coated.
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Gently add the battered potatoes to the hot oil in small batches to prevent overcrowding. Fry them until they are crispy, golden brown, and thoroughly cooked, turning them occasionally as they cook.
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Use a slotted spoon to remove the fries from the oil and place them on a paper towel-lined plate to drain excess oil.
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Serve the battered fries hot with your preferred dipping sauce.
Nutrition
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