Ingredients with Measurements:
- 1 lb. of russet potatoes, peeled and cut into fries
- 1 cup of canola oil
- 1 cup of Oreilles de Crisse (pork rinds), crushed
- Salt and pepper to taste
Special equipment needed:
- Deep fryer or large pot
- Food processor or rolling pin to crush Oreilles de Crisse
Step-by-step instructions:
1. Preheat the deep fryer or large pot with canola oil to 375°F.
2. Rinse the cut potatoes in cold water and pat dry with paper towels.
3. Fry the potatoes in batches for 5-7 minutes or until golden brown and crispy. Remove from the oil and drain on paper towels.
4. Season the fries with salt and pepper to taste.
5. Crush the Oreilles de Crisse in a food processor or with a rolling pin until they resemble coarse breadcrumbs.
6. Sprinkle the crushed Oreilles de Crisse over the fries and toss to coat evenly.
7. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Fryer or pot temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 360
- Fat: 27g
- Carbohydrates: 25g
- Protein: 6g
Substitutions for ingredients:
- Canola oil can be substituted with vegetable oil or peanut oil.
- Russet potatoes can be substituted with sweet potatoes or yams.
- Oreilles de Crisse can be substituted with bacon bits or crushed pork rinds.
Variations:
- Add garlic powder or paprika to the Oreilles de Crisse for extra flavor.
- Serve with a side of gravy or aioli dipping sauce.
Tips and tricks:
- Soak the cut potatoes in cold water for 30 minutes before frying to remove excess starch and ensure crispiness.
- Fry the potatoes in small batches to prevent overcrowding and uneven cooking.
- Use a slotted spoon or spider strainer to remove the fries from the oil and drain on paper towels.
Storage instructions:
- Leftover fries can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 375°F.
- Spread the leftover fries on a baking sheet and bake for 10-15 minutes or until heated through and crispy.
Presentation ideas:
- Serve the Oreilles de Crisse fries in a cone or paper bag for a fun and casual presentation.
Garnishes:
- Garnish with chopped fresh parsley or chives for a pop of color.
Pairings:
- Serve with a cold beer or a glass of red wine.
Suggested side dishes:
- Serve with a side of coleslaw or a green salad for a balanced meal.
Troubleshooting advice:
- If the fries are not crispy enough, increase the frying time or temperature.
- If the fries are too oily, drain them on paper towels for longer or reduce the frying time.
Food safety advice:
- Be careful when working with hot oil and use caution when frying.
- Always use a thermometer to ensure the oil is at the correct temperature to prevent oil splatters and burns.
Food history:
- Oreilles de Crisse is a traditional Quebecois dish made from deep-fried pork rinds.
Flavor profiles:
- Salty, crispy, and savory.
Serving suggestions:
- Serve as an appetizer or a side dish.
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Region: Canadian