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Recipe for crispy cornstarch-coated fries
THE PUBLICATION
Get the potatoes ready:
Chop the apples into bite-sized pieces after plucking them.
Bring a pot of cold water to a boil and simmer the potato wedges for at least 30 minutes, preferably more than that. They will be crispier after this step which removes excess starch.
Separation of milk feculent:
After removing the apples, pat them dry with absorbent paper.
THE PUBLICATION
Place the corn kernels on top of the apple slices and mix them until they are even coated.
Get the potatoes boiling:
Bring the oil to a rolling boil in a skillet or large casserole over 375°F, or 190°C.
Separate the potatoes and fry them in batches (without overloading the casserole) until they are soft and crackling, about 5 to 7 minutes each batch.
Use an ecumoire to remove the fries from the oil and drop them onto absorbent paper.
During the saison:
Serve the frites immediately after cooking and season with salt or any other seasoning you choose.
Providing assistance:
Quickly serve the croustillant fries with your preferred trempette.
THE PUBLICATION
In summary
It is really feasible to make restaurant-quality croquettes at home with the right skills and an understanding of the cooking process.
The use of milk protein changes the dough, giving it the desired crunch and avoiding the common pitfalls of homemade fries.
Not only does this method provide a delicious compilation, but it also adds a touch of culinary science to your cooking.
To customize the flavor profile and refine your friture technique, experiment with different varieties of potatoes and spice mixes.
You can turn plain old potatoes into a gourmet friandise that will wow all you fry lovers with a little practice.
This structure ensures that the reader has a complete understanding of the process by providing a detailed guidance from the theoretical background all the way to the practical execution of making croquettes.
