So, the best/worst thing that ever happened to me was a fryer was delivered to my house. The Emeril team asked me if I would like to try out a fryer from his new line of kitchen equipment from T-Fal and his new book Cooking with Power. I fry once a year. I make latkes once a year during Chanukah and that is it. I always found the clean up to be a huge pain and I do not like the way my house smells for days afterward. But, I love a french fry. And sometimes I don’t like having to leave the house to eat them. So I said yes, I would be happy to give a deep fryer a spin.
Guys, I really love this fryer. I don’t want to. I don’t want to love frying stuff. But I do. I have big dreams for this fryer. Doughnuts, chicken and waffles, tater tots, pickles. The coolest thing about this fryer is that it filters the oil and has a storage container so you can use the oil again. You simply pour it back into the fryer and keep filtering it until you need to use fresh oil. Pretty cool. The clean up was easy and well, I cannot think of a reason (other than the effects it will have on my thighs) to not fry again in the near future.
I took the feta fries recipe from the book and followed it as far as making the fries goes. It was a Sunday when I made them and football was on. Football Sundays call for nacho cheese sauce. I used Alison’s cheese sauce recipe and let’s just say that I left the fryer on the counter. I am pretty positive that I will be frying more than once a year from now on.
4 large russet potatoes
Peel and cut the potatoes into 1/2-inch fries.
Place in a bowl of cold water. Add ice and chill for 2 hours or overnight.
Preheat the oil in a deep fryer to 325 degrees. Line a baking sheet with paper towels and place a wire rack over. Take the fries out of the water and blot with clean kitchen towels until thoroughly dry.
Working in small batches, fry the potatoes until tender, but not colored, about 3 minutes.
Transfer them to a wire rack to drain and let cool for at least 10 minutes. Blot excess oil off of potatoes. No moisture = crispy fries.
Raise the temperature to 375 degrees. Again, working in batches, fry again until crisp and golden brown, about 2 to 3 minutes.
Transfer to a wire rack to drain. Immediately season with salt.
1 cup Sargento® Traditional Cut Shredded Pepper Jack Cheese
1 cup Sargento® Chef Blends Shredded 4 State Cheddar Cheese
1 Tablespoon cornstarch
1/2 cup milk
2 teaspoons cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
To make the cheese sauce, toss the cheese with cornstarch.
Heat the cheese over low heat until it begins to melt.
Slowly add milk until all of the cheese is melted and is the desired consistency.
Add cumin, chili powder, paprika, and garlic powder. Immediately pour over hot fries.
French Fry Recipe by Emeril Lagasse, from Emeril’s Cooking with Power, William Morrow, New York, 2013, courtesy Martha Stewart Living Omnimedia, Inc.
I was given a fryer courtesy of Martha Stewart Living Omnimedia, Inc. All opinions are 100% my own.