Receita de batatas fritas caseiras
Se você já se perguntou como reproduzir em casa aquelas famosas batatas fritas de fast-food, esta versão inspirada oferece a mesma textura crocante por fora e macia por dentro que todo mundo adora. O segredo está em um método simples de deixar de molho e em fritar duas vezes, criando batatas perfeitamente douradas e nada gordurosas.
Ingredientes
- 3 medium russet potatoes
- Vegetable oil (for frying)
- 2 tablespoons corn syrup
- Salt (to taste)
- Ice water
Modo de preparo
- 1
--- Prep the Potatoes ---
- 2
Peel the potatoes and slice them into ¼-inch thick slices, then cut into fries about ¼-inch wide for that classic shape.
- 3
--- Soak the Fries ---
- 4
Fill a large bowl with cold water and ice. Stir in the corn syrup until dissolved.
- 5
Add the cut potatoes and place in the refrigerator to soak for 24 hours.
- 6
This step is key for achieving crispy, non-greasy fries.
- 7
--- Rinse ---
- 8
After soaking, drain the water and rinse the potatoes twice with fresh, cold water.
- 9
Pat dry thoroughly with paper towels.
- 10
--- Heat the Oil ---
- 11
Pour vegetable oil into a deep pot or Dutch oven and heat to 300–325°F.
- 12
Test the oil by dropping in a fry—if it bubbles gently, it’s ready.
- 13
--- First Fry ---
- 14
Carefully add the fries to the hot oil and cook for 5-7 minutes.
- 15
Remove and drain on paper towels. Let them cool for a few minutes.
- 16
--- Second Fry ---
- 17
Increase oil temperature to 350–375°F.
- 18
Return the fries to the oil and fry until lightly golden and crispy, about 2–4 minutes.
- 19
--- Finish ---
- 20
Remove fries from oil and immediately sprinkle with salt.
- 21
Serve hot and enjoy.
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