Crunchy outside, soft inside – such perfect fries start with proper fat. Oils are best suited to homemade kitchen and gastronomy high point of smoke and a stable fatty acid profile. Rapeseed, sunflower oil or arachid oil withstand 180-200 ° C without losing quality and without secreting unwanted aromas.
Scientists from Gorgan University of Agricultural Science and Natural Resources in 2015, They compared the fries frying process at 160 ° C and 180 ° C. The results showed that at 180 ° C the average fat content in the product was 28 percent, and at 160 ° C – 23 percent. The authors noticed that the higher temperature increased the hardness of the skin and its thickness, but at the same time favored greater absorption of fat.
The fatty acid profile is equally important. Oils rich in monounsaturated Fatty acids (muff) – i.e. rapeseed and high -sea sunflower – they are more resistant to oxidation than those with the advantage of polyunsaturated fatty acids (pouf)which degrade faster, deteriorating taste and increasing fat absorption. This is confirmed by, among others Research published in 2024 in the journal Foods by the band from the University of the Basque Country. We will achieve the best results, Frying fries in fresh, stable oil with a high point of smokingkeeping the temperature within 160-175 ° C.
I have my little kitchen secret that completely changed frying fries. Before I put the peeled and chopped potatoes into the pot, I rinse them in cold water to get rid of excess starch and dry them with a paper towel. And then:
- I warm up the oil in a pot or fryer to a temperature of 160-180 ° C.
- I pour into hot fat a teaspoon of wheat or rice flour for every liter of oil. This method will not work if the oil is too cool, because then the flour will fall to the bottom.
- I mix vigorously until a delicate suspension appears in fat. Only then the fries land in it. This thin, golden layer that is created on their surface, closes the pores, accelerates blushing and makes the oil not penetrate so deeply. Effect? French fries are crunchy, light and do not leave a greasy film on the fingers.
- After frying, translate the fries into a paper towel to drain them from excess fat.
My trick has a solid confirmation in scientific research. In 2022, a team of scientists from South China University of Technology published a scientific work from which it results, that coatings of wheat, rice and corn flour can reduce oil absorption by fried products by up to several percentwithout loss of crunchiness and color. The mechanism is simple: the flour gels on the surface of the fries, creating a tight layer that limits the penetration of fat.
Although the flour trick works great, there is a whole arsenal of other methods that allow you to limit the fat fat without losing their characteristic crunchiness. One of them is two -stage frying -a technique in which we first undergo fries processing at a lower temperature (approx. 160-165 ° C for 5-7 minutes) to evaporate part of the water and “close” the structure, and then briefly, for about 2-3, bake them at a higher temperature (180-190 ° C) to get a golden, crunchy crust.
Another way is soaking and drying – Soak the chopped fries in cold water for 30-60 minutes, and then dry very thoroughly. By removing excess starch and moisture from the surface, we limit the places where fat could penetrate. At home, it also works great Fryer Fryer Fryer. The study conducted in 2023 at Gazi University in Turkey confirmed, that Air Fryer allows you to get fries by up to 80 percent. lower fat content compared to deep fryingwhile maintaining comparable crunchiness.
If you avoid frying in deep oil, a great alternative will be Baking fries in the oven. Heat the oven to 220 ° C, mixed and dried fries mix with 1-2 tablespoons of oil, salt and spicesand then put in one layer on a baking tray lined with baking paper. After about 15 minutes, we turn them, and after 25-30 minutes we will get fries with a crunchy skin and a soft interior – without excess fat.
Regardless of the method, it is also worth remembering to:
- drain – after frying, it is best to arrange them on a paper towel or metal grille so that excess fat can flow freely;
- do not throw too many fries at once: lowering oil temperature increases their absorbency;
- choose the right potatoes – Starch -rich varieties, i.e. type B (balanced) or type C (flour, ideal for frying and baking), work best.
It is also important evenly cutting potatoes into pieces about 1 cm thick. Then all the fries will fry or bake at the same pace, giving a perfect balance between crunchiness and a soft center.
Sources: Terazpoczy.pl, MDPI
