Egg
Potato Chips Recipe || Egg Fries || Crispy Potato Fries with step-by-step photos and videos
Egg potato chips, commonly
referred to as egg French fries, are a widely favored deep-fried snack enjoyed
by individuals of various demographics around the globe. These delightful
potato preparations are often served alongside chicken fry, chicken broast, or as
part of a fish and chips meal.
Additionally, they serve as a popular snack option paired with coffee or tea.
Previously, I shared a
recipe for egg potato fries; however,
I would like to present an alternative version of egg potato chips. Different
preparations may involve the addition of gram flour, all-purpose flour, or
solely cornstarch, with some recipes employing a combination of both flours. In
this iteration, I have chosen to utilize all-purpose flour to thoroughly coat
each potato stick.
Incorporating all-purpose flour
with eggs contributes to a distinctly crisp and crunchy texture in the potato
chips. The blend of spices enhances the flavor profile, offering a mildly
spiced taste accompanied by a satisfying crunch, thus elevating the overall
culinary experience.
I frequently prepare this dish as
an evening snack or during social gatherings, and consider it an excellent
component for high tea. Additionally, these potato chips are ideally served
alongside fried chicken and fish fry as part of a dinner menu.
For a detailed recipe, watch my video where
I explain the steps one by one.
Recipe Notes:
When selecting potatoes for
cooking, particularly during the summer season, it's advisable to choose
good-quality red potatoes. They are ideal for making chips and various potato
recipes, as their flavor tends to hold up better than other varieties.
To prepare the potato fries, begin by washing them thoroughly to remove excess starch. This step is
essential, as any remaining starch can result in soggy French fries, regardless
of whether you use flour or egg for coating.
For added crunchiness, consider
soaking the potatoes in chilled water for a short period. This technique helps
to improve their texture when frying.
Once the potatoes are clean, pat
them dry; this is crucial for achieving crispy potato chips.
Next, combine the potatoes with flour, egg, and your choice of spices. However, it's essential to avoid adding salt at this stage, as it can draw out moisture and result in soggy chips. Instead, add salt after frying for the best results.
Maintaining the right oil
temperature is vital during frying. Cooking on high heat can cause the fries to
darken quickly without becoming crisp, while low heat can result in soft, soggy
chips. Aim for a moderate level of heat to achieve the perfect fry.
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How to Make Egg Potato Chips:
Step 1:
Start
by selecting firm, starchy potatoes such as Russets or Yukon Golds. Wash the
potatoes well to remove any dirt, then cut them into uniform one-inch thick
strips. Uniformity will ensure even cooking.
Place the cut potato strips in a colander and rinse them thoroughly under cold running water. This process removes excess surface starch,
This can cause the chips to stick together, preventing them from becoming crispy. Continue rinsing until the water runs clear.
Once rinsed, immerse the potato strips in a bowl of chilled water. Allow them to soak for approximately 30 minutes. This soaking step helps to further remove starch and enhances the texture of the final product.
2nd step:
After
soaking, drain the potatoes well and spread them out on a clean kitchen cloth.
Gently pat them dry with another cloth, ensuring they are as dry as possible. Excess water can cause oil splatter during frying, and
dry potatoes will yield crispier chips. Transfer the dried strips back into a
bowl.
3rd steps:
In the bowl with the dry potato strips, add one beaten egg, a teaspoon of garlic powder, a pinch of lemon salt, freshly ground black pepper to taste, and approximately half a cup of all-purpose flour (maida).
Toss the potatoes gently to ensure they are evenly coated with the egg and seasoning mixture. Be thorough but gentle to avoid breaking the potato strips.
Cover the bowl with plastic wrap or a lid and let it sit for about 10 minutes, allowing the flavors to meld. (Note: Refrain from adding regular salt at this stage; it will be mixed in just before frying.)
In
a deep wok or frying pan, pour in a generous amount of cooking oil—enough to
allow the chips to float freely. Heat the oil over medium flame until it
reaches around 350°F (175°C). You can test the oil temperature by dropping in a
small piece of potato; if it sizzles immediately, the oil is ready.
Just before frying, sprinkle a teaspoon of salt over the coated potatoes and toss gently to ensure an even layer of seasoning.
Carefully add the potato strips into the hot oil one by one, ensuring not to overcrowd the pan, as this can lower the oil temperature and lead to soggy chips. It’s best to work in batches.
Allow the potatoes to cook undisturbed for a couple of minutes. You’ll notice they will start to float as they cook. Once they begin to float.
Gently
stir the chips continuously to promote even browning and prevent them from
sticking to the bottom of the wok.
Once golden, use a slotted spoon to remove the fried potato chips from the oil, letting any excess oil drip off. Transfer them onto a wire rack or a plate lined with paper towels to absorb additional oil.
Serve the hot, crispy egg potato chips immediately for the best texture and flavor.
These can be accompanied by a variety of dipping sauces; classic choices
include tangy ketchup and creamy mayonnaise. Enjoy your delightful homemade
snack!
Egg potato chips, commonly referred to as egg French fries, are a widely favored deep-fried snack enjoyed by individuals of various demographics....
Ingredients:
- 1/2 kg, potato
- 1 nos, egg
- 1/2 tsp, garlic powder
- 1/2 tsp salt
- 1/2 tsp, black pepper
- 1/6 tsp lemon salt
- 1/2 cup all-purpose flour,
- oil for frying
How to Make Egg Potato Chips?
Preparation of Potato Chips:
Cut the Potatoes:
Start by selecting firm, starchy potatoes such as Russets or Yukon Golds. Wash the potatoes well to remove any dirt, then cut them into uniform one-inch thick strips. Uniformity will ensure even cooking.
Rinse to Remove Starch:
Place the cut potato strips in a colander and rinse them thoroughly under cold running water. This process removes excess surface starch, which can cause the chips to stick together and prevent them from becoming crispy. Continue rinsing until the water runs clear.
Soak the Potatoes:
Once rinsed, immerse the potato strips in a bowl of chilled water. Allow them to soak for approximately 30 minutes. This soaking step helps to further remove starch and enhances the texture of the final product.
Pat the Potato Strips Dry:
After soaking, drain the potatoes well and spread them out on a clean kitchen cloth. Gently pat them dry with another cloth, ensuring they are as dry as possible. Excess water can cause oil splatter during frying, and dry potatoes will yield crispier chips. Transfer the dried strips back into a bowl.
Combine Ingredients with Potatoes:
In the bowl with the dry potato strips, add one beaten egg, a teaspoon of garlic powder, a pinch of lemon salt, freshly ground black pepper to taste, and approximately half a cup of all-purpose flour (maida).
Toss the potatoes gently to ensure they are evenly coated with the egg and seasoning mixture. Be thorough but gentle to avoid breaking the potato strips. Cover the bowl with plastic wrap or a lid and let it sit for about 10 minutes, allowing the flavors to meld. (Note: Refrain from adding regular salt at this stage; it will be mixed in just before frying.)
Fry the Egg Potatoes:
Heat the Oil:
In a deep wok or frying pan, pour in a generous amount of cooking oil—enough to allow the chips to float freely. Heat the oil over medium flame until it reaches around 350°F (175°C). You can test the oil temperature by dropping in a small piece of potato; if it sizzles immediately, the oil is ready.
Season and Fry:
Just before frying, sprinkle a teaspoon of salt over the coated potatoes and toss gently to ensure an even layer of seasoning. Carefully add the potato strips into the hot oil one by one, ensuring not to overcrowd the pan, as this can lower the oil temperature and lead to soggy chips. It’s best to work in batches.
Cooking
Process:
Allow the potatoes to cook undisturbed for a couple of minutes. You’ll notice they will start to float as they cook. Once they begin to float.
Gently stir the chips continuously to promote even browning and prevent them from sticking to the bottom of the wok. Fry until they achieve a beautiful golden brown color, which usually takes about 5-7 minutes per batch.
Drain Excess Oil:
Once golden, use a slotted spoon to remove the fried potato chips from the oil, letting any excess oil drip off. Transfer them onto a wire rack or a plate lined with paper towels to absorb additional oil.
Serving Tips:
Serve the hot, crispy egg potato chips immediately for the best texture and flavor. These can be accompanied by a variety of dipping sauces; classic choices include tangy ketchup and creamy mayonnaise. Enjoy your delightful homemade snack!
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