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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup and
hot water. Make sure the sugar is dissolved.
Using a french fry slicer, cut the peeled potatoes into shoestrings. The
potatoes should be 1/4 x 1/4 inch thickness, and about 4-6" long.
Place the potatoes into a bowl of sugar water, and refrigerate. Let them
soak for 30 minutes.
While they're soaking, pack the shortening into the deep fryer. Heat to
highest temperature.
Drain potatoes and put in fryer. After 1-1 1/2 minutes, remove the
potatoes and place them on a paper towel lined plate. Let them cool 8-10
minutes in the refrigerator.
While they're cooling, add the lard to the hot crisco. Again,
crank the
temperature to full. Stir in the lard as it melts into the oil. It will
blend in.
After the deep fryer is reheated, add the potatoes and deep fry again.
This time for 5-7 minutes until golden brown. Remove and place in a large
bowl.
Sprinkle generously with salt, then toss the fries to mix the salt evenly.
| Ingredients:
2 idaho russett potatoes
2 54/625 Ounce(s) sugar
2 Tablespoon(s) corn syrup
1 1/2 Cup(s) hot water
96 Tablespoon(s) crisco
1/4 Cup(s) beef lard
1 Ounce(s) salt |
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