Tallow Fries
Tallow fries are a deliciously crispy twist on classic French fries, fried in rich beef tallow for an unbeatable flavor. The result is a perfectly golden fry with a crispy exterior and tender interior that will have you coming back for more.
Servings: 4 Servings
Equipment
- Stainless Steel Stove Top Deep Fryer
- Stainless Steel Oil Filter and Storage Container
Ingredients
- 4 large potatoes Russet or your preferred variety
- 4 cups beef tallow or enough to submerge the fries
- Salt to taste
Instructions
- Peel and cut potatoes into fries, either thin shoestring fries or thicker steak fries.
- Soak the fries in cold water for at least 30 minutes to remove excess starch. Drain and pat them dry.
- Heat beef tallow in a deep pot or fryer to 375°F. Use a thermometer to ensure the temperature stays steady.
- Carefully add fries to the hot tallow in small batches, being careful not to overcrowd the pot.
- Fry the fries for 5 to 7 minutes or until golden brown and crispy. (Or, for twice-fried fries, fry for 3 to 4 minutes until just starting to crisp, then remove them from the fryer for 5 to 10 minutes, and refry again for another 2-3 minutes. It’s a bit of extra work, but it gives the crispiest fries.)
- Remove the fries with a slotted spoon and drain on a paper towel-lined plate.
- Season with salt while the fries are still hot, and serve immediately.
Notes
- For extra crispy fries, you can fry them twice: fry them once until just golden, remove and drain, then return them to the oil for a second fry until they’re crisp and golden brown.
- You can store leftover tallow in an airtight container after use. Simply strain it and store it in an airtight container for future fry sessions.
- Serve with ketchup, aioli, or your favorite dipping sauce.
Nutrition
Serving: 1cup | Calories: 615kcal | Carbohydrates: 71g | Protein: 7g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 1159mg | Potassium: 1017mg | Fiber: 11g | Vitamin C: 15mg | Calcium: 21mg | Iron: 3mg