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Seasoned Waffle Fries

Source of Recipe

From "Classic Snacks Made from Scratch" by Casey Barber


Recipe Introduction

"Okay, so I'm cheating a bit here. Making the true holey waffle-cut pattern on a potato is nigh impossible without professional equipment. But the swoops and curves of a waffle fry can be approximated with the help of that feisty French slicer, the mandoline. Sorry, kids, but it's required for getting those crucial curves and dips that hold the spicy tempura-style batter on the potato's surface. To properly waffle-cut your fries, fit your mandoline with the crinkle-cut blade (that's the one with the wavy edge) and swoop your potato down the slicing edge. Turn the potato 90 degrees, then swoop again. Turn back to its original position, swoop, and continue turning back and forth. You'll see a waffle pattern emerge on the cut chips."

List of Ingredients

â—¦ 1 pound Yukon Gold or russet potatoes
â—¦ ¼ cup rice flour
â—¦ ¼ cup tapioca flour
â—¦ 1 tablespoon kosher salt, plus more for sprinkling
â—¦ ½ teaspoon garlic powder
â—¦ ½ teaspoon onion powder
â—¦ ½ teaspoon freshly ground black pepper
â—¦ ½ teaspoon baking soda
â—¦ â…› teaspoon Hungarian paprika
â—¦ â…› teaspoon cayenne pepper
â—¦ ¾ cup beer of your choice (or substitute sparkling water)
â—¦ Vegetable or canola oil for frying


Recipe

Prepare the potatoes and spice mixture:
Rinse and peel the potatoes. Using the crinkle/waffle-cut blade on a mandoline, slice them ¼ inch thick. (I recommend wearing a metal-mesh cut-resistant glove when using sharp slicers. Not only does it allow you to handle the vegetable more securely, but it also lets you slice down to the very last nubbin, leaving you with less food waste.) Transfer the potatoes to a bowl and cover with cold water.

Whisk the rice flour, tapioca flour, salt, garlic powder, onion powder, pepper, baking soda, paprika, and cayenne together in a large bowl. Whisk in the beer (or water) to form a loose batter.

Cook the potatoes:
Heat at least 2 inches of vegetable or canola oil to 325° F in an electric deep fryer or large, high-sided pot. Line a baking sheet with paper towels and an upside-down wire cooling rack.

Drain the potato slices and pat dry with a lint-free towel. Add the potatoes to the hot oil and fry, in batches as necessary, for 2 to 3 minutes; the slices will not brown but will turn slightly translucent and a bit mushy. Transfer them to the lined baking sheet with heatproof tongs or a metal skimmer or mesh strainer.

While the chips cool slightly, raise the heat of the oil to 375° F. Line another baking sheet with another wire rack — this one right-side up.

Dip the cooled chips in the batter and transfer to the second racked baking sheet to allow excess batter to drip off. Fry the battered potatoes, in batches as necessary, for 2 to 3 minutes or until golden brown. Watch carefully — they'll crisp up quickly! Transfer to the paper towel-lined baking sheet and sprinkle with additional kosher salt, if desired.

Serve immediately.


Makes 2 servings