1 bag of frozen French Fries,
regular, crinkle-cut or curly
Salt to taste
regular, crinkle-cut or curly
Salt to taste
Start the French Fry cooker with oil that is fresh or still pretty clear.
Use peanut or canola oil, and when it cools refrigerate it in it's original
bottle after each use. Discard the oil when it turns cloudy or collects
too many food particles.
Wait until the oil is very hot before pouring in the frozen French fries.
Then cook them until they come to the top and turn golden. Lower
moisture content will allow them to float and cook more quietly.
Remove them from the oil and drain on paper towels. Salt while hot.
Use peanut or canola oil, and when it cools refrigerate it in it's original
bottle after each use. Discard the oil when it turns cloudy or collects
too many food particles.
Wait until the oil is very hot before pouring in the frozen French fries.
Then cook them until they come to the top and turn golden. Lower
moisture content will allow them to float and cook more quietly.
Remove them from the oil and drain on paper towels. Salt while hot.
| Made the crispy Café way. Caution! Fire Hazard! |
| Tip from August: Dip them in ranch dressing or heated cheese salsa, or make "seasoned fries" using Old Bay Seasoning. And remember ... Unplug to prevent disaster! |
| The Veggie Chef presents ... French Fries at The Fatted Café |
| | Back to the Lobby | The Reception Desk | Back to the Dinner Menu | More Veggies | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
| Unplug the hot cooker as you remove the fries! |
| Unplug the hot cooker as you remove the fries! |