Wimperdink wrote:well I tried the seasoned flour.... I've got the spices right.... I cleared a small plate of them... Only thing they needed was to be a lil crispier. Mine tend to stick together in the fryer and peel breading from their neighbors if I do too many at once. How do the restraunts get them so crispy and perfect?
Wondering if the freezing process does something to them like french fries. When I cut up potatoes at home for hashbrowns or french fries I get either burned or floppy... no happy crispy medium.
Store bought french fries cook ok.
I've tried the freezing method for stuffed jalapenos. It works pretty well.
Another thing to try if you don't want to freeze them first is to "par-fry" them.
I use the par-frying method to make crispy fresh french fries.
Throw the 'taters in hot oil until they start to get a little color.
Pull them out of the oil, let them cool completely.
Then add them back to the oil to cook until golden-brown, et voila!
Crispy home-made french fries!