Belgian fries
- Energy Kcal 855
- Carbohydrates g 37.7
- of which sugars g 0.8
- Protein g 4.6
- Fats g 76.1
- of which saturated fat g 32.17
- Fiber g 3.3
- Cholesterol mg 71
- Sodium mg 1486
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 5 min
- Serving: 4
- Cost: Very low
PRESENTATION
So, let's talk about patatine fritte alla belga. They're a big deal in Belgium. And you know what? There’s a really good reason everyone’s so proud of them. Seriously good. These aren’t your average fries. Nope. They go way back to the late 1700s in the province of Namur. People there started double frying potatoes to make them super crispy on the outside and so so tender in the middle.
What really sets patatine fritte alla belga apart? The classic method of frying them twice, often using lard. Old-school flavor, you know? Though peanut oil works great too if you want something a bit lighter. You get that golden crunch. Just hits different from anything at a fast food spot. The Belgian way is all about the details. Every bite of these ricetta patatine fritte belghe comes out perfect—with that soft inside and satisfying outer snap. They don’t mess around when it comes to fries. I mean, it’s kind of an art form. People take a lot of pride in getting it just right.
Compared to fries from other places, come fare le patatine fritte belghe is about patience and tradition. Belgians often serve their fries with all kinds of sauces. But the classic move? Patatine fritte con maionese or maybe a side of tangy beer. Nothing goes better with hot, moist fries than a cold drink. For sure. Sometimes people even try a beer-infused fry, like in the patate alla birra recipe. Locals will tell you that the doppia frittura patatine is what gives them that special edge, making every fry just the right amount of crispy and fluffy.
And listen, these aren’t just a side dish. They’re basically part of the culture. Whether you grab them at a street stand or make your own patatine fritte fatte in casa. Friends hang out over a big plate, sharing stories and snacks. Can't go wrong. You really can’t beat that vibe. So, if you want to see what patatine fritte tradizionali are all about, Belgium is where you’ll find the real deal—these fries are simple, tasty, and always a crowd-pleaser.
How to prepare Belgian fries
To prepare Belgian fries, wash the potatoes thoroughly under cold running water to remove any soil residues. Then dry them perfectly with a kitchen cloth 1. Next, peel them 2 and slice them 3 into regular rectangles, trying to shape them to have sticks of the same size.
Cut many sticks of about 5/16 inch thickness and approximately 3 inches in length 4 and immerse them in a bowl of cold water, leaving them to soak for at least 30 minutes 5 so the potatoes lose their starch. Meanwhile, in a very high-sided pan, place the lard 6
melt it over low heat while stirring 7, then position the food thermometer inside the pan to control the temperature: the lard should not exceed 320°F. Then dry the fries perfectly 8, and once dry, immerse a few at a time in the 320°F lard (the temperature should not drop) 9.
Fry for a few minutes until the fries rise to the surface 10, then drain them on a tray lined with paper towels 11; bring the hot lard to 356°F, then proceed with the second frying for a few minutes. Then drain the fries and place them on a tray lined with paper towels, salt them 12, and serve them hot, alone or accompanied by your favorite sauces!