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Crispy French Fries


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  • 6 large baking potatoes, peeled and cut into 4x1/4-inch thick slices
  • 2 cups yellow cornmeal
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • Peanut oil for frying


Servings 6


Step 1

Place potato slices in a large bowl. Add cold water to cover; let stand for 10 minutes.

In a medium bowl, combine cornmeal, salt, and pepper.

Drain potatoes; pat dry with paper towels. Dredge potatoes, in batches, in cornmeal mixture.

In a large Dutch oven, pour oil to a depth of 3 inches; heat oil to 375 degrees. Fry potatoes, in batches, in hot oil for 8-10 minutes, or until golden brown. Drain on paper towels. Serve immediatley with dipping sauce of your choice.


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