Fermented Fries
You know how much I love potatoes and talking about all their gut healthy benefits (they feed the good bugs in the gut!). And you also know how much I love fermented foods as they help populate the body with more beneficial bacteria. Well, why not add the two of them together and make fermented fries! Actually, the fermenting part of this isn’t necessarily to help populate the gut with good bugs since you do end up cooking them which likely eliminates the good bugs, but all health benefits are not lost! Fermenting foods can make them easier to digest and absorb into the body. Plus, this is a fun and different way to spice up traditional French fries. They taste AMAZING, a slight tanginess but nothing overwhelming. Also a hint of saltiness from the fermenting which is delicious.
To make, simply chop potatoes into matchstick fries, add to water with salt, cover and allow to ferment for a few days, then strain and fry! When frying, be sure to choose a high quality, high smoke point oil like a sunflower oil. I liked to fry in small batches, stirring occasionally to prevent sticking from pan or sticking together, ensuring an even fry. If you like a more crispy fry, you can remove, allow to dry/cool, then fry again for a shorter time.
Check out my cooking demo below for more information on how to make!
I hope you enjoy!
INGREDIENTS
3LB russet potatoes (I used Strohauer Farms), cut into matchstick fries
4TBS Real Salt or kosher salt
8C filtered water (or enough to fill about 1-2 inches from top of bowl)
3 cabbage leaves
Colorado Mills sunflower oil (or any high smoke point oil for frying)
Wash potatoes and slice into matchstick fries.
Add fries to large bowl and cover with filtered water about 1-2 inches from top of bowl.
Add salt to bowl and stir until combined.
Loosely cover fries with cabbage leaves so they maintain submerged in the water.
Cover bowl loosely with cloth and store in a cool, dry, temperature controlled environment for 4 days.
Remove fries, strain, and pat try with a paper towel.
Heat oil in skillet over stove then slowly and carefully add fries, one handful at a time.
Fry each batch until golden brown, remove from heat and allow to cool on paper towels.
If you like a more crispy fry, fry them again in small batch handfuls for a quick fry or about 5-10 seconds.
Serve garnished with finishing salt and enjoy!
