Monday, October 13, 2014

Pomme Frites

So funny story...  You may have gone to a fancy restaurant and ordered "Pomme Frites" and gotten what we know as French Fries in the US... But literally translated, Pomme Frites means "apple fried".

Last I checked, potatoes and apples don't run in the same crowd... 

This recipe for pomme frites is actually what the name suggests with a little touch of the Americanized version... that's right guys... these are: APPLE FRIES (ahahaha I'm so good at rhyming without even trying!!<---- I did it again)

Apple fries... HOLY SUGAR! These are so yummy.  I'm still perfecting the recipe a little so that the apples stay crispier for longer, a problem only because of the residual cooking that happens while they are cooling. 
...maybe if I freeze them first.... hmmmm Next batch I will try that.  I will definitely make these again, and often.  They are SUPER quick and a great little snack that would definitely be a hit with the kiddos!

Side Note:  I've always got a bucket of cinnamon sugar on hand... A happy mistake created by my sister :-) 

  • High Temp Frying oil
  • 1 apple, peeled, cored, and cut into "steak fry" sized wedges 
  • cornstarch
  • cinnamon sugar

Heat oil in a sturdy pot to 375-400 degrees F.

Coat apple wedges in cornstarch, shake of extra. 

Fry apples in oil for 1-2 minutes per side. Drain on paper towels.

Dip in cinnamon sugar to coat. And serve.

They are best when they are fresh out of the oil but like a real fry they do stay crispy on the and are get soft and squishy on the inside.... Like I mentioned earlier, I'll work on a way to make 'em still crunchy on the inside for a longer period of time! 


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