FRENCH FRIES
28th April 2021
Category
Classical & MKD Recipes
Fat: 63.38g Protein:11.95g CHO: 5.05g Kcal: 638 CLASSICAL 3.73:1 RATIO
Notes
Mo’s tip: You can keep the uncooked dough in the fridge for a day or two or freeze it.
Weigh the remaining oil in the pan, this will give you a good idea on how much has been absorbed into the French fries.
I heated 300g of oil and had 280g remaining, so I have included 20g in the recipe.
I ran the ground almond and coconut powder through a food blender to make them as fine as possible.
Ingredients
- 25g Coconut powder – TRS or EAST END
- 50g Ground almonds
- 20g Vegetable oil
- 10g Xanthan gum
- You will also need 105mls of boiling water, some seasoning and extra oil for frying (see Mo’s tips).
Instructions
- Mix together the almond, coconut, xanthan gum and seasoning, making sure there are no lumps.
- Add the boiling water and beat until a smooth dough forms.
- Heat some oil in a pan suitable for deep frying – weigh the amount of oil you put in.
- When the dough has cooled down, roll it into a rectangle approximately 3cm thick, using parchment paper to avoid sticking. If you feel it is too sticky to roll, rest it in the fridge for 10 minutes.
- Cut the rectangle in half then cut each half into thin French fries.
- Add to the hot oil and cook until golden and crisp, you will need to turn them a few times.
- Place on kitchen roll before serving – they will need to be served asap after cooking.
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