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Rutabaga Fries

Tractor
Tractor Posts: 288
edited November -1 in EggHead Forum
Field Report: Well, the rutabaga fries tasted really good. They have a slightly sweet flavor. I prepared them 'shoestring' style. The only diasappointment was that I could not get them crisp. Even slightly burnt they were not crisp. They still tasted great. I served them along with my spatchcock chicken last night.[p]Does anyone have any ideas related to making them more crispy?
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Comments

  • BlueSmoke
    BlueSmoke Posts: 1,678
    Tractor,
    Let me begin by saying I don't know. I've tried several times to make sweet potato fries, and always had the same problem. On the other hand, when I grate them for potato cakes (latkes) and stir them into an egg/milk/flour batter, I don't have the problem. They ain't crispy, not, but they firm up much better (shallow fried in a skillet).[p]Ken
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  • Tractor
    Tractor Posts: 288
    BlueSmoke,
    I wonder if coating them with flour might help. Or what about sticking them under the broiler with a way for the oil to drain off following frying? I may try that.
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  • YB
    YB Posts: 3,861
    Tractor,
    Try peeling the rutabaga and cut it into fries.Put them in a large bowl and sprinkle with salt.Cover bowl and let them set 5 or 6 hours.In a dutch oven put a 1/4" of oil.Pour liquid of rubabagas and put in the dutch oven on medium heat.Cook for about a hour and turn them over and cook for another hour.A friend of mine cooks fries this way and calls the home fries.His are GREAT.
    Larry
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  • Tractor
    Tractor Posts: 288
    YB,
    VERY INTERESTING! I'm going to try some like this tonight with the other rutabaga I bought. Two hours sounds like a long time to have them cooking in hot oil, but I'll try it![p]Thanks YB!
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  • YB
    YB Posts: 3,861
    Tractor,
    Good luck...Keep a close watch to make sure you don't burn them.I think the trick is the salt and low heat.
    Larry
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  • Unknown
    Unknown
    Tractor,
    Try sprinkling them with corn starch. I couldn't think of that earlier today when you posted, but with a few rum gimlets under the belt, I remembered ;) A friend swears by cornstarch when making normal fries.
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  • Chef Arnoldi
    Chef Arnoldi Posts: 974
    Tractor, it's the same process as french fries - the starch molecules need to explode first ( cooking it in an oven or microwave til almost done ) that's how the fry companys proccess their potatos & then flash freezes them for delivery to restaurants.
    now you can deep fry them to a cripy feast.
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