Peri peri fries

Name: Peri peri fries
Total time: 1800 s
Yield: 4 peoples
Cuisine: Indian
Ingredients: 500 g potatoes; 1 tbsp corn flour; 1 tsp salt; 2 cups oil for deep fry; 2 tbsp peri peri masala powder

Muniswari.G @muniswari_0205

Chennai

#CA26 Peri Peri Fries are crispy potato fries tossed with tangy and spicy peri peri seasoning or spice mix. This recipe uses fresh potatoes, double frying and a light cornstarch coating for fries that are crisp outside and soft inside. These spicy peri peri fries can be served as a snack, party starter or as a side with burgers, sandwiches and wraps.

Muniswari.G @muniswari_0205

Saved

Ingredients

30 minutes

4 peoples

500 gpotatoes
1 tbspcorn flour
1 tspsalt
2 cupsoil for deep fry
2 tbspperi peri masala powder

Saved

Steps

30 minutes

1

Peel and cut the potatoes into medium or medium-thick fries about 1 cm thick. Rinse them a couple of times in water. Soak the potato fries in cold water
2

Drain all the water and pat dry the fries fairly well with a kitchen towel.
3

Transfer the fries to a plate or tray or a large bowl. Sprinkle corn flour all over. Mix and toss well so that the fries are evenly coated. Refrigerate the coated fries for 15 to 30 minutes.
4

Heat oil in a kadai (wok) or a deep pan. Fry the potatoes in batches on medium heat for 4 to 5 minutes or until lightly cooked and pale. Do not brown them. Remove and place the par-cooked fries on a mesh strainer, paper towels or a wired rack to drain excess oil. Rest the fries for 10 to 15 minutes.
5

Heat the oil again on medium-high to high heat. Fry the potatoes again in batches until golden and crisp.
Remove the golden crispy fries with a slotted spoon and place on paper towels or a strainer to drain excess oil.
6

While still hot, place the fries in a bowl and toss with peri peri seasoning and a few pinches of salt if needed.
7
8

Serve peri peri fries immediately with ketchup, mayo dip or peri peri sauce.

Tips

Double frying gives the crispiest texture.
Dry the potatoes thoroughly before frying.
Make sure to evenly coat the fries with a thin layer of cornstarch.
Season the peri peri fries while still hot.
Do not overcrowd the pan while frying.