Crispy French Fries with Vinegar: The Perfect Tangy & Crunchy Snack

The key to getting delightfully crispy French fries, improving texture, and savouring a delightful crunch is adding white vinegar to your fry-making procedure.

By dissolving the starches on the potato’s surface, vinegar’s acetic acid reduces unnecessary moisture, improving browning and adding a delicious crunch. This technique reduces oil absorption, enhances flavour, and yields results that are restaurant-caliber. You can make your homemade French fries more delicious and texturally pleasing with this simple yet innovative technique that will leave you wanting more.

I-Ingredients

– 4 Large potatoes
– ¼ Cup of white vinegar
– Cold water
– Vegetable oil for frying
– Salt

II-How to Make Crispy French Fries

Wash and peel the potatoes first, if you’d like, as the skins may add flavour and texture.
-Cut the potatoes into identical matchsticks. Try to make it about 1/4 inch thick.

-Put enough cold water and 1/4 cup white vinegar in a large mixing bowl to submerge the potato sticks. Give the fries 20 to 30 minutes to soak in the vinegar-water mixture.

-By breaking down the starches and eliminating unnecessary moisture, this soaking process makes fries crispier.

-Use paper towels or a fresh kitchen towel to pat dry the potato sticks after draining any extra water. Make an effort to eliminate as much moisture as you can.

-Preheat the vegetable oil in a big saucepan or deep fryer to 350–375° F (175–190° C).
Do not overcrowd the fryer or pot; instead, fry the potatoes in batches. Add a handful of potato sticks to the heated oil.

You can use a wire mesh strainer or a slotted spoon to remove the partially cooked fries from the oil after frying them for 3–4 minutes, or until they are golden but still not done.

Place the partially cooked fries on a paper towel-lined dish to drain any excess oil, then let them cool for a few minutes.

After each batch has cooled and halfway cooked, reheat the oil to 375–400° F (190-200° C).

Put the partially cooked fries back in the hot oil and fry for a further two to three minutes, or until they are crispy and golden brown.
Remove the French fries from the oil while they are still hot, then rapidly season them with salt. Toss them briefly to ensure even seasoning.

While the crispy French fries are still hot and crunchy, serve them.