I was still reeling from the high school french fry report hours later when I picked up my son from first grade. I told him all about the teacher whose teenage students wanted to do an experiment about french fries to how long it would take for them to go bad. Only they haven't gone bad yet! I explained with horror. My son said, "I bet homemade french fries would go rotten. We should do our own experiment!"
And thus this post was born. First I hunted for a good french fry recipe -- not oven fries, but fried-in-saturated-fat french fries. When I saw the word batter right in the intro, I knew this was the recipe for me. Next I went shopping for my ingredients during a day trip to the beach: russet potatoes, and oil suitable for high heat (I had the rest of the spices already).
Next I...well, you know what they say about photos! So here's a little photo tutorial for everyone reading out there.
Step 1: peel your potatoes
Step 2: cut into fry shape (I used my mandoline)
Step 3: dip into the batter (chopsticks work very well)
Step 4: heat your oil
Step 5: self-explanatory
So after soccer practice, I sat my boys (son and husband) down at the dinner table. I revealed the efforts of my hard work and they gleefully grabbed at the piping hot fries. Not much talking going on, but lots of "mmmm" sounds and non-verbal cues of approval (i.e. exuberant thumbs up).
Afterwards, and with great drama, I produced a McDonald's french fry for each of them, demanding a taste test.
Step 6: if you can't tell which is which, you're in trouble. ;)
I don't really need to say that my boys voted for my fries. And granted, drive-in french fries are a lot more labor intensive than drive-thru french fries. But it's worth every single step. Now I am wondering if there are ways to streamline the process; i.e. dip the fries in the batter, freeze individually on a cookie sheet (in order to freeze in bulk) and then all you'd have to do is the frying part? What do you all think?
As for the Great Experiment, I'll report back at the first sign of mold!