Ingredients for Paula Deen's Batter Dipped French Fries
- Russet Potatoes
- All Purpose Flour
- 1 cup evaporated milk
- 3 cups vegetable oil (or other high-heat cooking oil)
- Salt And Black Pepper
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How to Make Paula Deen's Batter Dipped French Fries
- Heat 3 cups of oil to 325°F (163°C) in a deep fryer or large, deep pot. Do not fill more than halfway.
- Wash and cut 2 pounds of russet potatoes into 1/2-inch thick wedges.
- Fry potatoes in batches for 2 minutes. Remove with a slotted spoon and drain on a wire rack to cool completely.
- Increase oil temperature to 360°F (182°C).
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- In a separate shallow dish, pour 1 cup evaporated milk.
- Dip each cooled potato wedge into the evaporated milk, ensuring it's fully coated, then dredge in the flour mixture, pressing gently to adhere.
- Carefully add the battered fries to the hot oil in batches, ensuring not to overcrowd the pot. Fry for 5-10 minutes, or until golden brown and crispy, turning occasionally.
- Remove fries with a slotted spoon and drain on a paper towel-lined plate or wire rack. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
7g
Fat
10g
Carbs
30g
