Crispy Ranch Fries Recipes

Steps:

• Arrange french fries in a single layer on a greased 15 x 10 inch by 1 inch baking pan.
• Sprinkle with 2 tablespoons dip mix and pepper,then toss fries lightly to coat.
• Bake at 450 degrees for 15 to 20 minutes or until lightly browned.
• While fries are baking, in a small bowl mix together mayonnaise,ketchup, remaining dip mix, and sweet pickle relish.Serve with fries.

Steps:

• Heat oil in a deep-fryer to 365 degrees F (185 degrees C).
• Cut potatoes into wedges or fries, and soak in a bowl with milk. Stir together the ranch dressing mix and garlic salt; place on a plate or in a bag. Drain potatoes, and roll in the seasonings to coat.
• Place potatoes into the deep-fryer in batches so they are not too crowded. Fry for 5 minutes, or until golden brown. Drain on paper towels, and season with leftover seasoning mixture.

Steps:

• For the buttermilk ranch dipping sauce: In a bowl, combine the buttermilk, mayonnaise, chives, dill, celery salt, garlic powder and onion powder. Mix well. Cover and chill for 1 hour.
• For the zucchini fries: Add the flour to a shallow baking dish. In a second baking dish, lightly beat the eggs with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a third baking dish, combine the panko, Parmesan, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper; gently crush all the ingredients together with your hands--this will ensure an even coating on the zucchini.
• Lightly coat the zucchini sticks in the flour and then dip into egg mixture, coating evenly. Gently shake to remove excess egg and then generously coat the zucchini in the panko mixture. Transfer the breaded zucchini to a baking sheet.
• Fill a high-sided skillet with about 1 inch of oil--make sure the oil does not rise more than halfway up the side of the skillet. Heat over medium-high heat. Working in batches to avoid overcrowding, add the zucchini sticks to the pan. Cook until light golden brown, turning once, 2 to 3 minutes. Immediately remove the zucchini to a cooling rack set over a baking sheet. Keep warm in a 175-degree oven until ready to serve.
• Serve the zucchini fries with the dipping sauce on side.

Steps:

• Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
• Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
• Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.

Steps:

• Preheat oven to 450. Measure out 1 tablespoon of ranch dressing mix and set aside. In a small bowl, mix mayo and ketchup until blended and smooth. Stir in remaining dressing mix. Refrigerate. Spray a rimmed baking sheet with nonstick cooking spray. Place fries on sheet in a single layer and sprinkle evenly with the tablespoon of dressing mix you set aside earlier. Bake for 15-20 minutes, or until fries are crispy and golden. Remove from oven and serve with the sauce for dipping.
• NOTE~I recommend preparing the fry sauce the day before, as it tastes even better after the flavors have had time to blend. It's best served at room temperature. Also, I would empty the mix into your hand instead of sprinkling from the packet, as it would likely be more evenly distributed that way. Some of my fries had too much on them, making them a little too salty.