FALL FAVORITES

 { SNACKS }

FRENCH FRIES!

{ It’s no surprise that french fries are one of my favorite snacks, meals, medicines, + general past times of all time. But I especially find them appealing in the fall. Fall, in general, is a capital time to snack. For one – it’s #back2school, which pretty much fuels the snack industry. For two – it’s getting just a tad bit cooler, which begs us to whip-up heartier combos. }

My fall snack staples include:

• hot coca with marshmallows
• popcorn with evoo, salt, pepper, + a sprinkling of cheese
• homemade french fries!

I’ll eat anyone’s french fries. But I’ve just discovered that I can fry my own! This tickles me. Before we talk recipe, check out my quick tips for all of these delectable + comforting snacks:

• Hot Coca with Marshmallows: Healthy for your World.

I buy Fair Trade Equal Exchange cocoa mix + vegan marshmallows from Abundance Cooperative Market. The coca is more expensive. … But so is craft beer, and even I {the woman who can no longer drink beer} know it’s worth it. Plus, Fair Trade Equal Exchange ensures an “economically just and environmentally sound” world. I’m down.

• Pop Corn: Healthy for You.

I pop my own … in a microwave! Yes. This is true. Scoop 1/2 cup of un-popped, regular kernels into a brown paper lunch bag. Micro as per usual. (I do 2.5 minutes or until the popping slows.) Pour into a bowl + season. How. Much. Fun. Is. That. … And you control the toppings. Recently, I made garlic infused butter and poured this overtop with parmesan cheese. … Instant gourmet snack, in literally 2.5 – 3 minutes.

Homemade Fried French Fries

I cannot find the recipe I used last night. It was that magical.

These are neither healthy for you nor healthy for your world (unless you buy local or organic or IPM … you get the point). But they are flippin’ fun. I recommend looking up your own recipe. (There are a ton!) Here’s my informal version and the tips + tricks I used:

1. Ingredients + Materials – dutch oven (or huge sauce pan) | canola oil (or peanut oil – any oil with a high smoke point) | russet potatoes (most sites recommend these or any high starch potato) | paper towel | plate | salt | mesh spoon (whatever that’s called) | recommended – thermometer | optional – bowl, water, strainer
   • tips + tricks – Mr. Potato Head. It’s a funny thing while stove-top frying instead of deep frying. Most recipes encourage you to buy high starch potatoes for crispy, sturdy, meaty fries.  The recipe I used last night instructed to use a high starch potato, but to draw the starch out, exactly because this is a stove-top fry. I’ll speak more to that soon. In the meantime, I say – use whatever potato you got. (Look up separate recipes for sweet potatoes.)
2. Prep – slice potatoes to desired thickness (1/4 – 3/8 in.) | soak potatoes if doing so | if not or while potatoes drain + dry: add oil to pot + heat
   • tips + tricks – Practice Safe Frying. One time my mom fried a chicken wing and almost burnt her face-off. It’s because we underestimate how much oil bubbles once something’s dropped in. IE – If you’re waiting for your oil to bubble so you can guess how hot it is … DON’T. First – make sure whatever pot you use is no more than 1/3 – 1/2 filled. Second – This is why a thermometer is highly recommended. (Goal temp: whatever your recipe says.) … I didn’t use a thermometer (because I don’t own one), + I felt comfortable eye-balling it. But I was lucky I didn’t overfill my pot with oil. Phew. Once I added those fries, it really got a bubble going.
3. Recommendation – Add to bowl of cold water for 20 minutes. If you use a red potato, white, or new potato (low starch), try 10 – 15 minutes. This draws out the starch.
   • tips + tricks – The Starch Factor. Apparently high starch is best when frying. But, according to the recipe I used last night, high starch might not be best while stove top frying. I soaked a low starch potato, and the result was perfect. (To my taste buds.) Though I can see how it could have been crispier. Solution? Try something in between: i.e. soak, and then thoroughly dry, a high starch potato.
4. Fry – When oil reaches frying temp, use wire mesh spoon to gently add potato slices to oil. Flip slices mid-way through. Fry for 5-6 minutes. Drain on rack or paper-towel lined plate when finished. Salt to taste.
   • tips + tricks – Give Them Their Space. Do not add too many at once – fry in batches. This ensures even coloration and crispness. If you happen to pull some before desired doneness, add them back! (Worked for me.)
5. Rest – Most recipes call for 10-15 minute cool time. … Just don’t burn your fingers or your tongue.
   • tips + tricks – Worth It. I wasn’t that patient. But I also didn’t burn myself. Maybe clean up some of your surroundings while the fries cool. This way, your will power isn’t totally … fried.
6. EAT – Enjoy salted and plain. As a snack or with a meal. Dress up in a cute cup. Or eat off the grease-stained plate.
   • tips + tricks – You Think You Fancy, Huh. I would include a photograph of my plated fries … except that I devoured them instead. But I did make a garlic mayo (veganaise) and pair it beside ketchup, both of which I placed in bowl and plated amongst my salty, savory, fresh french fries.

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I love fall, and fall snacks might just be my favorite snacks. They’re so comfy + cozy + crispy + yum. What are your fall favs?!?

#fallfavorites
#eatlocal

XO.