You have eaten fried foods at home and in restaurants over and over again, but today we are going to share our ultimate frying recipes with you. From French fries to classic breaded shrimp and vegetables, these frying methods are all exceptional, fast, and delicious. It's going to be a kind of party night when you finish off all the frying streets with freshly prepared, delicious deep-frying dishes at home. The recipes are very simple. All you need is a few ingredients with some deep-frying equipment like a thermometer to measure the exact temperature of the oil, a spider to cook, and a drying rack over some paper towels. Salt is also very important when frying and is used to absorb extra moisture, which gives a pleasant, crunchy taste. So let's start with the ingredients:
For classic French fries
- 5 Russet potatoes (floury boiled potatoes)
- Kosher salt to taste
- Coldwater as required
- oil for frying
For breaded chips
- 300-gram shrimps
- 150-gram flour
- 5 eggs
- 150-gram pancakes or breadcrumbs
- Salt to taste
- Black pepper to taste
- oil for frying
For fried zucchini
- 200 grams of courgette
- 1 cup of all-purpose flour
- 3 whisked egg whites
- 5 tablespoons olive oil
- Salt to taste
- Water as required
- oil for frying
Buttermilk fried chicken
- 800 grams buttermilk
- 500 grams of chicken with skin
- 1 tablespoon ground black pepper
- 2 tablespoons of salt
- 2 tablespoons dried thyme
- 2 tablespoons paprika powder
- 2 tablespoons garlic powder
- 400-gram flour
Classic French fries
First, we start with French fries, which are not normally available in the same quality as those from any burger or fast food store, but this recipe gets much better if you make it yourself. All you need is a few potatoes. First, cut them into even slices (that's up to you). Immediately after slicing, put them in cold water immediately. This will help you clean a lot of starch in potatoes and prevent them from browning. Even if we wash our potatoes first before cutting, some would still come out when removing the starch, but this process makes the potatoes crispier. So you have to use a double trick. We're actually going to fry them twice. First, we will fry them at a lower heat (160°Celsius) until transparent. So you will fry them for a few minutes to give them some color, but they still need to look a little pale. Now leave them on your drying rack and immediately sprinkle them carefully with salt with your hands (attention hot!). But as you can see, they are still tender. That's why you fry them again in hot oil at 350° Celsius to get the really crunchy dark color of the French fries. After you get out of the oil, season them again with nice big kosher salt. Your crispy but soft and fluffy French fries are ready to serve.
Classic breaded shrimps
For classic breading, use flour, whisked eggs, and panko or breadcrumbs in three separate bowls. First season the flour and Panko with a little salt and freshly ground black pepper. Next, we take our shrimps, which have to be dried completely. Now coat all shrimp first with flour, then with eggs, and finally with Panko. Here your classic breaded shrimp are ready in no time to fry in hot oil at 350° Celsius. As soon as they turn golden brown, they're pretty much ready to come out and the tail will be pink when they're completely fried. So they are ready to eat.
Crispy fried zucchini
This is one of the best deep-frying dishes you will ever have at home, as it is the absolute hammer. To make this recipe, first slice the zucchini and keep it aside. Now, in a bowl, mix flour, olive oil, and water as needed to make a mild, thick batter. In this bowl, mix 3 egg whites and blend well. Now add the sliced courgettes to this dough and spread it completely. Use a spider to remove small amounts of hot oil from the courgettes and fry at 350 degrees Celsius. As you can see, they will turn a golden brown color, turn off the flame, and transfer fried zucchini drying racks with a paper towel to absorb extra moisture. Now season the crispy fried zucchini with salt and enjoy!
Buttermilk fried chicken
This is a different and exciting frying pleasure for all chicken lovers. With the buttermilk marinade, the chicken will be more tender inside and tastier outside than the ordinary chicken. To start, take a large bowl and add buttermilk, 1 tablespoon of salt, ground black pepper, cayenne, paprika, garlic powder, dried thyme and mix well. Add the chicken pieces, spread the whole with the buttermilk mixture, and leave to marinate for 4 hours. For frying, take a bowl, add flour and the same amount of spices as 1 tablespoon salt, black pepper, cayenne, paprika, garlic powder, and thyme, and mix well. Drain the chicken from the buttermilk and now coat it with flour mixture. Make sure that the chicken does not get any moisture after spreading. Put the chicken in hot oil and fry it at 180° until it turns golden brown. Then spread the chicken on a dry rack with a paper towel to soak in extra oil. The buttermilk roast chicken is ready to serve. Enjoy it!
