Fresh Cut Fries Cooked in Beef Tallow
French fries double fried in Wagyu beef tallow are AMAZING! These are crazy good.
Double Fried Beef Tallow French Fries
There are a few things that make these beef tallow french fries truly incredible. Double frying them is a big part of that. The fries are soaked in a sugary solution and fried, then allowed to rest a bit. Then they are fried a second time in hot oil with some Wagyu Beef Tallow. The beef tallow imparts a deep and rich taste to the fries that is just unbeatable. This is how some truly famous restaurant chains made their fries. Give these a try.
Cut the Potatoes Evenly for Perfect Beef Tallow French Fries
A ¼" cut works great for these fries. They can be cut by hand, but use a mandolin for consistently cut fries. Fries that are all the same width just look better.
Soak the Potatoes
Soaking the cut french fries helps remove some of the starch and makes the fries crispier. The corn syrup and sugar in the mixture help prevents the fries from soaking up oil during the cooking process. Soak them for at least 30 minutes and up to two hours if you can wait that long.
Double Fry the Potatoes
Really great french fries are fried twice. The first fry softens the potatoes and cooks the inside. The second fry browns them and makes them crispy. Double frying is much better than frying just once.
Add Beef Tallow to the Oil Between the First and Second Fry
Add the beef tallow to the hot oil after the first fry will the fries are resting. Be careful, the oil is hot and the beef tallow may splatter. It is fairly easy to find Wagyu beef tallow online.
Some Dishes That Go Well With Fries
Here are some great dishes to try:
Click this link to watch the video on YouTube
Beef Tallow French Fries - Double Fried in Wagyu Beef Tallow
Ingredients
- 2 russet potatoes large
- ⅓ cup sugar
- 3 tbs light corn syrup
- 2 cups hot water
- 6 - 12 cups canola oil depending on the size of your fry pot
- ¼ cup Wagyu beef tallow per 6 cups of oil
- 1 teaspoon Fine sea salt
Instructions
- In a large bowl, mix the sugar, corn syrup and hot water until sugar is dissolved.
- Peel potatoes and slice ¼" think using mandolin or food processor with a french fry blade.
- Place cut potatoes in the sugar water solution and refrigerate for 30 minutes.
- Heat oil to 375°. Drain the potatoes and fry for 90 seconds. Remove fries from hot oil, drain on paper towels, and refrigerate for 10 minutes.
- Carefully add Wagyu beef tallow to the hot oil. Add partially cooked fries back to the hot oil and cook for 5 - 7 minutes until golden brown. Drain on paper towels and sprinkle with fine sea salt. Bet you can't eat just one.
Paul Gardner
Why so little tallow and why add for the second fry only? I just rendered a bunch (not waygu). Can I use pure tallow?
Dave
Paul,
Sorry for the delay in getting back to you, a family emergency got in the way.
The research that I did indicated that the tallow really just adds flavor and doesn't really change how the fries cook. I have tried using more tallow and didn't notice much of a difference. I have also tried using it in both the first and second fry, and also did not see any appreciable difference in the outcome. So, can you add it to the first fry? Sure. Won't hurt, might help. Could you use more tallow? Yes. Again, can't hurt, might help. As for regular beef tallow versus wagyu beef tallow, either work just fine. I buy whatever is cheaper and sometimes the wagyu tallow from Amazon is the best option. I have rendered my own as well and it works just fine.
I have another video in process that you might be interested in. I dice red potatoes (with skin) in 1/2" cubes and boil them for about 8 minutes to soften them up. Then I fry them in a pan with a little canola oil and butter. When the just start to brown, I add about 1/4 cup of duck fat. I fry them until they are crispy and then mix in some sauteed sweet onion, a little bit of diced garlic, some fresh chopped rosemary, and salt and pepper. These are awesome breakfast potatoes. The duck fat makes them ultra crispy without being overdone. Definitely worth trying.
Regards,
Dave