When you make french fries with this method, you get super healthy fries that are yummy and crispy!
Aquafaba breaded french fries
When you leave out oil in a recipe for french fries, you need something to make them crispy. This is where breaded french fries com to your rescue. The breading makes a super crispy surface that give the perfect crunch you want from your french fries.
I stumbled upon several people mentioning rice flour giving the most crispy result for breading so this was my first choice for the breading. And I went a little something like this:
RICE FLOUR (+salt) > AQUAFABA > RICE FLOUR
If you pad the freshly cut fris with a clean papertowel the first round of rice flour will sit neatly like this:
After a layer of aquafaba and another dip into the rice flour, they’re ready to go into the oven:
And there you have it: Crispy AF fat free french fries that go well with any McDougall, TSS, raw till 4 or other low fat way of eating.
Super crispy breaded French fries with aquafaba
INGREDIENSER
- 17 lb (800 gr) potatoes (will fill 1 tray)
- 3 tbsp (1/2 dl) rice flour
- 1,5 tsp finely ground salt
- 4 tbsp (60 ml) aquafaba (sub with water or plant milk for an okay but less crisp result)
- 1/3 Cup +1 tbsp (1 dl) rice flour
Optional
- garlic powder, smoked paprika, chili or other spices
SÅDAN GØR DU
- Slice the potatoes in frie shape (smaller=crispier)
- Pad them dry in a clean kitchen towel.
First coating
- Put them in a big bowl and sprinkle with the 3 tbsp of rice flour mixed with the salt. Give them a good toss untill all surfaces are coated. And pour them out on a tray or plate so you can use the bowl for the next step.FOR AN EVEN COATING I SUGGEST YOU DO THE NEXT TWO STEPS IN 1/2 BATCHES
Dip in aquafaba
- Wipe the bowl clean from the flour and and pour (1/2 of) the aquafaba into the bowl. Put half of the potatoes into the aquafaba sort of folding them around to get them just coated. Go easy on them in order not to mess up the coating.
Second coating
- Add this half batch to a new DRY bowl. Sprinkle some of the last rice flour together with the aqufaba coated fries. Gently turn them just a couple of times or until all surfaces seem coated in a single layer of flour. (Use SLIGHTLY more flour if there are a lot of empty surfaces)
- Pour the breaded fries onto a baking tray with parchment paper
- Repeat steps 4-6 with the last half of the potatoes (again using the wet bowl for the aquafaba coating and the dry one for the last flour coating.)
Bake until crisp
- Put them in the oven and bake at 400°F/200°C for 40-50 minutes. Halfways through (or after about 30 minutes) flip them with a spatula. Remove the most brown ones while you are at it, to avoid burning.
TIPS & NOTER
Sadly one tray is rarely enough and putting a double batch in the oven might cause them not to crisp up due to the high humidity. That’s why I prefer to make these fabulous crispy fat free french fries when I’m home alone – cause then I can have the whole tray to myself 😉 Enjoy!
How interesting and brilliant use of aquafaba!
Hi!
I have been craving those and will be making soon.
You have tried with AF, water, soy milk, but have you tried with Veglaze by any chance?
No I havent, but it just might work, since it looks pretty sticky. I just rarely happen to have veglaze in my kitchen while aquafaba is so easily obtainable 🙂
Best regards
Nina