Beer Battered Spicy Fries

Cooking Time

15 mins

Prep Time

20 minutes (+ 2 hours chill time)

Serving Size

6 people

Get ready to experience the ultimate crispy fries with a kick! These Beer Battered Spicy Fries are perfectly golden and crisp on the outside, tender on the inside, and packed with bold, savory flavors. A blend of chili powder, chipotle, and oregano gives these fries the perfect spice, while the beer batter ensures an irresistibly crunchy texture that everyone loves.

Fry them up with Wesson Canola Oil for even cooking and a mouthwatering crunch in every bite. These crispy, flavorful fries are perfect as a side to any meal or can be served on their own as the star of the show. Either way, they’re sure to please your crowd and have everyone coming back for more. Serve them with your favorite dipping sauces (we recommend Wesson Classic Mayo) for the perfect finishing touch!

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CONTAINS:

beer

Ingredients

Fries

Russett Potatoes 4 large.

Wesson Canola Oil, for frying 8 cups.

Beer Batter

All-Purpose Flour 1 1/2 cups.

Chili Powder 1 tsp.

Onion Powder 1 tsp.

Salt 1 tsp.

Dried Oregano 1/2 tsp.

Chipotle Powder 1/2 tsp.

Pale Lager Beer (or your favorite) 1 1/2 cups.

Method

Fry Prep & Blanching

Wash potatoes thoroughly making sure to scrub away any dirt. Cut potatoes into fries approx. 1/4″ thick and at least 3″ long or more. You can also peel the potatoes prior to cutting if you prefer.

Place cut fries into a large bowl of cold water. The water will become cloudy with excess potato starch. Drain and repeat this step three times, replacing water each time until water remains clear. Refrigerate fries in water for 2-4 hours or overnight.

Preheat Wesson Canola Oil to 300°F in a large heavy bottom pot or deep fryer. For best results, use a candy or oil thermometer to check oil temperature.

Drain fries well and place out onto a tea towel or paper towel lined baking sheet. Dab fries gently removing excess water. Blanch fries in Wesson Canola Oil in batches (do not overcrowd to ensure even cooking and to maintain oil temp.) for three minutes each batch.

Note: make sure the oil temperature is at 300°F after each batch for best results.

Remove fries from oil and place on a baking sheet lined with a wire rack in a single layer. Once all fries have been blanched, refrigerate for two hours or overnight.

Assembly Method

When ready to make fries, preheat Wesson Canola Oil to 380°F in a large heavy bottom pot or deep fryer. In a large bowl, whisk together flour and spices. Whisk in beer, making sure there are no lumps. Working in batches, drop fries into batter, and remove with tongs allowing excess batter to drip off. Fry until golden crisp. Place cooked fries on a rack and repeat. Serve with Wesson Mayonnaise for the perfect pairing!