MANILA, Philippines — These perfectly golden spuds are fries, alright, but they are not your ordinary fries.
Chef Vince Garcia has elevated them into golden fritters, which are perfectly crispy on the outside and irresistibly fluffy on the inside. Predicting that they will become your new guilty pleasure, as they make for a delicious snack or appetizer, Chef Vince gives them an extra layer of deliciousness by accompanying them with Sauce Tartare.
He shares this "golden" recipe of Le Garce Fritters, which he created for Potatoes USA-Philippines.
Le Garce Fritters
Ingredients:
For the fritters:
1 kg. U.S. Dehydrated Potatoes
200 grams potato starch
2 cups fresh milk
2 cups chicken broth
5 grams spring onion
10 grams Cajun powder
1 liter frying oil
Procedure:
1. In a saucepan, combine fresh milk and chicken broth. Bring to a boil, then lower heat and simmer while stirring continuously.
2. Transfer mixture to a large bowl, and add U.S. dehydrated potatoes along with the remaining ingredients.
3. Place mixture in a large vacuum pack. Flatten to about 1/2-inch thick and 10 inches long. Freeze for 15 minutes.
4. After 15 minutes, cut into long pieces with a sharp knife and freeze overnight.
5. Make sure the fritters are frozen by the time you need to fry. Shelf life in freezer is 1 month.
6. To fry, heat oil to 130°C and cook for 5 minutes. Let it rest for 2 minutes.
7. Increase the temperature to 160°C and fry for another 3 minutes for a total of 8 minutes cooking time.
For the Sauce Tartare:
450 grams Kewpie Mayonnaise
6 pcs. whole eggs (white)
200 grams pickle relish
100 grams red onion
1 gram white peppercorns
Procedure:
1. Boil eggs for 8 minutes, then cool then down and peel. Remove the yolk and use for another recipe. Keep the boiled egg whites.
2. Put the mayonnaise in mixing bowl. Incorporate all remaining ingredients. Mix well. This will be your dip base. Serve it in your preferred dip container.
3. Grate egg whites directly on top of the dip.
4. Serve fries with the dip.