Boardwalk Fries Low Carb Recipes

Steps:

• Fill a bowl with cold water. Slice the potatoes lengthwise into 1/4-inch-thick slices, then stack the slices and cut into 1/4-inch-wide sticks. Transfer the potato sticks to the water as you go. Drain the potatoes and rinse under cold running water until the water runs clear. Spin in a salad spinner to remove the excess water, then pat dry.
• Heat 3 to 4 inches peanut oil in a wide, deep pot over medium-high heat until a deep-fry thermometer registers 300 degrees F. Fry the potatoes in 2 batches until about halfway cooked, 3 to 4 minutes per batch. Remove with a slotted spoon and transfer to paper towel-lined baking sheets to drain.
• Increase the oil temperature to 365 degrees F. Fry the potatoes again in 3 or 4 batches, turning and stirring with tongs, until golden brown, about 3 minutes per batch. Transfer to fresh paper towels to drain and season with salt. Sprinkle with Old Bay and vinegar.

Steps:

• Do not peel potatoes.
• Cut potatoes in long, uniformly shaped sticks.
• Fry in hot oil(approx 325°F)to desired doneness(dark & well done is the way they do them at the stands on the boardwalk).
• Remove fries to paper towels and generously salt right away.
• Serve in a paper cup or cone with plenty of malt vinegar.

Steps:

• Peel the potatoes. Using a knife with a sharp blade or a fry cutter, cut them into lengths a little less than 1/2 inch square. Place the cut potatoes in a large bowl filled with cold water. Add the vinegar and swirl the potatoes around. Place the bowl in the refrigerator for at least 1 hour. Swirl the potatoes again and drain the water. Spread the potatoes on a layer of paper towels and pat dry with additional paper towels. In a large heavy pot or deep-fryer, preheat the peanut oil to 315°F (157°C). Line a baking sheet with paper towels. Working in small batches of approximately 2 cups each, add the sliced potatoes to the hot oil. Cook for 5 to 7 minutes, until just tender but not brown. Using a basket or slotted spoon, remove the potatoes from the oil, shaking to remove any excess oil. Spread the potatoes on paper towels to drain. At this point the potato slices should be refrigerated at least 1 hour, uncovered, or as long as overnight. (You can also freeze the blanched slices at this stage for up to 1 month in a well-sealed freezer bag.) When you are ready to serve the fries, reheat the oil to 375°F (190°C) and fry for about 4 minutes, until crispy and golden. (If using frozen potatoes, allow them to thaw at room temperature. Pat dry before frying.) Remove the fries from the fryer to remove excess oil. Spread on paper towels. Allow the fries to stand for 1 minute before sprinkling them with Old Bay. Serve them hot, preferably in a paper cup, dousing them liberally with vinegar, if desired.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Cut zucchini into 3-inch lengths, then cut each piece into 9 fries. Place zucchini fries into a colander and sprinkle with salt. Let the zucchini pieces drain for at least 1 hour to remove excess liquid.
• Beat eggs in a shallow bowl. Mix almonds, Parmesan cheese, and Italian seasoning in a second shallow bowl. Rinse salt off zucchini and pat dry with paper towels.
• Dip each zucchini piece into beaten egg and roll in the almond coating. Place coated fries on prepared baking sheet.
• Bake in the preheated oven until the zucchini are tender and the coating is crisp and browned, about 25 minutes, turning them halfway through cooking time.