Boardwalk Fries Low Carb Recipes

KETO FRENCH FRIES | THE BEST LOW CARB FRENCH FRY RECIPE

Steps:

• Place almond flour (or coconut flour) and xanthan gum in a mixing bowl and mix well.
• Add in hot water and mix/knead the dough until all the ingredients are blended together - it will be very sticky.
• Leave the dough to rest for 15 minutes.
• After it rests and sets, you can roll it out into the shape of a rectangle between 2 sheets of parchment paper until it reaches 1/4 cm in thickness.
• Then when you've got it rolled out, cut it into about 25-30 slim strips (french fry shapes).
• Add in a generous amount of oil (enough to cover the fries) to a medium-sized pan and put it on medium to low heat.
• Gently place the dough strips in the pan and fry them till they are golden brown on all sides.
• Transfer them to a plate lined with paper towels to soak up any extra grease.
• Sprinkle salt on the fries and enjoy!
• Preheat your oven to 400°F (or 200°C).
• Place the dough strips on a baking tray (lined with a baking sheet or parchment paper and greased with oil).
• Brush a generous amount of oil on top of the to-be French fries and bake until the fries are golden brown (10-15mins) - Toss them around every 5-ish minutes to make sure they bake evenly on all sides.
• Transfer the fries to a plate lined with paper towels (to remove access oil).
• Sprinkle with and enjoy!

BOARDWALK FRIES RECIPE - (4.6/5)

Steps:

• Peel the potatoes. Using a knife with a sharp blade or a fry cutter, cut them into lengths a little less than 1/2 inch square. Place the cut potatoes in a large bowl filled with cold water. Add the vinegar and swirl the potatoes around. Place the bowl in the refrigerator for at least 1 hour. Swirl the potatoes again and drain the water. Spread the potatoes on a layer of paper towels and pat dry with additional paper towels. In a large heavy pot or deep-fryer, preheat the peanut oil to 315°F (157°C). Line a baking sheet with paper towels. Working in small batches of approximately 2 cups each, add the sliced potatoes to the hot oil. Cook for 5 to 7 minutes, until just tender but not brown. Using a basket or slotted spoon, remove the potatoes from the oil, shaking to remove any excess oil. Spread the potatoes on paper towels to drain. At this point the potato slices should be refrigerated at least 1 hour, uncovered, or as long as overnight. (You can also freeze the blanched slices at this stage for up to 1 month in a well-sealed freezer bag.) When you are ready to serve the fries, reheat the oil to 375°F (190°C) and fry for about 4 minutes, until crispy and golden. (If using frozen potatoes, allow them to thaw at room temperature. Pat dry before frying.) Remove the fries from the fryer to remove excess oil. Spread on paper towels. Allow the fries to stand for 1 minute before sprinkling them with Old Bay. Serve them hot, preferably in a paper cup, dousing them liberally with vinegar, if desired.