BATTERED CORNMEAL FRIES
Mary Mac's Tea Room
by John Ferrell
We often serve these fries as an appetizer or with a meal. They are a yummy change from French fries, and the cornmeal adds a Southern twist.
Serves 4
INGREDIENTS
• 1/2 cup whole milk
• 1½ teaspoons sugar
• 1½ teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 4 large russet potatoes, scrubbed and skin left on, julienned into 1/4-inch sticks
• Peanut oil
• 1/2 cup cornmeal
• 1/2 cup all-purpose flour
DIRECTIONS
Line a plate with paper towels and set aside.
In a flat-bottomed dish, combine the milk, 1 teaspoon of the sugar, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper. Add the julienned potatoes and soak for 15 minutes. Pour peanut oil into a large cast-iron skillet to a depth of 2 inches and heat to 360°F.
Combine the cornmeal, the flour, the remaining 1/2 teaspoon sugar, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon of the pepper in a paper bag. Drain the potatoes, discarding the milk, place in the bag, and shake until well coated.
Fry in batches for 3 to 4 minutes, until golden brown and tender on the inside. Drain on the plate. Serve immediately.
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