How To Make Waffle Fries And Chips - Alfa Foods

The first time I tasted a waffle fry, I knew I was holding the Cadillac of fries in my hands. These are big and badass, with a lot of crispy surface area and just the right amount of potato fluff. Don't forget the seasoned salt, too. Even the experts (or at least a few "experts") agree: the waffle fry reigns supreme.

But what if you don't want to eat at a fast food restaurant or buy frozen meals? How did you acquire the waffle form in the first place? It's not the industrial waffle-punch out machine you might expect, but it's a rather simple operation. A mandoline with a wavy/edged blade attachment, a wavy cheese knife, or any other wavy slicing device are all you need. In essence, you create a wavy cut on the potato, then rotate it 90 degrees and cut again. Waffle fry, done. You'll get the finest results using a mandoline since each cut is the exact same width, which is what you'll need to produce the waffle. If you're using a wavy cheese knife, you'll want to make sure each cut is properly aligned. It isn't difficult, but it will take much longer than using a mandoline.

Also, take ideas from our previous blog on: Sabudana Batata Chakali – Marathi Recipe



Your one-stop shop for waffle-cut chips and fries is a mandoline with the wavy cutting attachment.
One thing to consider while choosing your wavy-bladed device is the size of the ridges. Some mandolines have thinner ridges that give you more of a waffle chip than a waffle fry (which isn't necessarily a negative thing; imagine steak fries vs. shoestring fries), but they'll still have a fluffy inside if you cook them properly.

We'll utilise the double-fry approach here, which I recommend for generating crispy handmade fries, although the timing may vary somewhat depending on whether you're making chips or fries. Which is the superior option? It's all up to you. Feel free to have a discussion among yourself.

Ingredients

  • Russet potatoes, deep-fried in neutral-flavored oil, sliced into thick or thin
  • Waffles Using a mandoline (or equivalent wavy-bladed cutter)

Directions

To Make the Fries

Heat the oil to 325°F and cook the fries in batches for 5-7 minutes, or until the edges are browning. Make sure the pot isn't too full or the fries aren't overlapping.
Drain on paper towels after removing from the oil.
Preheat the oil to 350 degrees Fahrenheit.
Fry for another 2-3 minutes in batches, or until golden brown.
Remove from the oil and drain on paper towels, then season with seasoned salt right away.

Also, take ideas from our previous blog on: How to Make Homemade Dark Chocolate Chips

To Make the Chips

Heat the oil to 325°F and blanch the fries in batches for 3-4 minutes, or until the edges are browning. Make sure the pot isn't too full or the fries aren't overlapping.
Drain on paper towels after removing from the oil. Preheat the oil to 350 degrees Fahrenheit. Fry for another 1-2 minutes in batches, or until golden brown.

Remove from the oil and drain on paper towels, then season with seasoned salt right away.

Also, take ideas from our previous blog on: The Best 10 Famous Sweets In Bangalore, According to Locals, to Enrich Your Sweet Tooth

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