Frying - Straw potatoes in fryer
I've stopped frying my straw potatoes in the fryer as the straws sink to the bottom and get stuck below the heating element. After a while, some of these raw straws float to the top and mix with the already fried potatoes. I now fry in a pan on the stove.
Is there a way to prevent the straws from sinking to the bottom in the electric fryer?
Edit: I stopped using the mesh basket as the straw potatoes float right through the holes. With the mesh basket, they don't sink to the bottom though.
Best Answer
I thought that all electric fryers came with a mesh basket for the fries. If yours didn't, or if the mesh is coarse enough for the fries to fall through it, you could try to find another basket (I don't know if they are sold separately, but it is worth a try) or make some DIY solution by either suspending a big sieve in the fryer or lining the big-holed basket with fine steel mesh.
Pictures about "Frying - Straw potatoes in fryer"
How do you make crispy potato straws?
Rinse the potato straws under cold running water. This rinses off the starch and makes the straws nice and crispy. Pat dry on paper towels. Working in batches, fry the potatoes in the oil until golden brown and crispy, 2 to 3 minutes.Should potatoes be soaked in water before frying?
The soaking, Mr. Nasr said, is the secret to the crisp texture of the fries. It draws out the starch, making them more rigid and less likely to stick together. The cooks fry them twice, first blanching them until slightly limp in peanut oil heated to 325 degrees, and again in 375-degree oil to crisp and brown them.Can you deep fry potatoes without boiling?
For deep fried potatoes, you don't have to boil the potatoes first. You can deep fry from raw. You will need to add water in the oil (not hot oil) to guarantee the inside cooks before the skin crisp.Potato Straws - Pommes Paille - Deep Fried - How to - Potato Recipe - Cooking Classes
More answers regarding frying - Straw potatoes in fryer
Answer 2
You're starting with the fat too cold. You need it screaming hot, before you start.
Put the basket in the fryer and let the oil heat up. When you think it is getting close to working temperature, add ONE chip to the fat, sideways so it will stay in the basket - not pointing downwards. If it doesn't come straight back up to the surface, fish it out with the basket and wait a bit longer. Take another chip and try again - repeat until the chip comes straight back up. Then add the chips quickly, a handful at a time (a spatter guard and gloves are good ideas).
Don't put the chips in the basket, then lower them into the fat - they will stick to the basket. Keep the basket in the fryer and throw the chips into the fat - sideways, so they don't go through the holes in the basket.
LOL you've seen those stupid looking kids in MacDonalds doing this routinely, now you have to give them some kudos - they always put the basket into the oil, then throw the fries in.
Answer 3
Try switching from a fry basked to a bird's nest fryer or using a "spider" (restaurant lingo for a flat mesh scoop used in frying and skimming).
You can find a sample bird's nest fryer here and also a spider. The spider looks exactly like the one we use at work. You can also use blanching basket, which is I think what we use for pre-cooking our fries in the restaurant I work at.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Ron Lach, Engin Akyurt, Lukas, Lukas