New Hampshire French Fries
Just got back to Florida, after a wonderful vacation in New Hampshire. (I will brag on some eateries on separate posts.) We had French Fries twice that were different than what I was used to, and I'm hoping someone knows the secret-
The fries seemed to be batter-coated, or at least were very crispy. They were mildly salty throughout, but I could not detect salt sprinkled on the outside of the fries. I did not need to add salt or ketchup, and that seemed unusual to me. They stood deliciously on their own. Any recipes along this line? Any New Hampshire lore to help?
Thanks, Florida Hound
I do not know if these are NH fries or not. One of the things that can be done is to par-fry them, drain them , dredge in salted flour and then return to the frier. The oil temperature needs to be fairly low ( about 300 ) to do this. This can also be done with cornmeal for a grittier effect.