The way we prepare frieten in Belgium is:
Peel large potatoes (Idaho potatoes are the best) and cut them into fries (thin or thick), rinse these three times in a large container of cold water. Keep the fries in water until you’re ready to fry a batch. Heat the deep fryer to 175C and fry the fries for the first time (after draining and drying them in a kitchen towel) in batches until just soft. After all went through the deep fryer, let them cool off a bit. Crank up the deep fryer to 190C. Deep fry the fries for a second time in batches until they are golden brown and crispy. Take them out of the oil and drain in paper towel and enjoy!
You might say or think “Oh yucky”, but Europeans DO eat frieten with mayonnaise! Frieten also go well with “stoofvlees”: the authentic Flemish stew. (The one in my recipe category, is a personal mix between Flemish stew and French stew. But if you leave the wine out, you’ll end up with the authentic stew). Another item you can find in a frietkot , are the Curry sausages (curryworst). They are also delicious with the fritters.
Biefstuk frit (steak with fries), mossel frit (mussels with fries) are very popular and gorgeuous dishes in Belgian restaurants.
Long ago they used to wrap the frieten in newspaper at the Frietkoten. The ink quality was then of such good quality, that the ink didn’t come off. I wouldn’t recommend doing that nowadays. You’re of course free to try it out. If your fries have your stock quotes on them, watch out!
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