Marcus's Tempura Fries
Chef Marcus Samuelsson, of New York City's Restaurant Aquavit, fries the potatoes twice -- a technique that helps them achieve their golden color and crisp exterior.
- 4 large Idaho potatoes, peeled
- 2 cups panko (coarse Japanese breadcrumbs)
- 1 cup cornflakes, crushed
- Canola oil, for frying
- 2 large eggs, well beaten
- Coarse salt and freshly ground pepper
Using a vegetable peeler, peel and cut potatoes into 3 1/2-by-1/2-inch pieces. Transfer pieces to a large bowl. Run potatoes under cold water until the water runs clear, about 10 minutes. In a small bowl, combine panko and cornflakes; set aside.
In a deep pot, heat 3 inches oil over medium-high heat until it reaches between 280 degrees and 300 degrees on a deep-frying thermometer. Drain potatoes in a colander. Pat dry with a kitchen towel. Add potatoes to hot oil in batches and fry for 2 minutes. Drain on a paper towel-lined baking sheet. Transfer to a freezer until well chilled. Remove chilled potatoes from freezer and coat with beaten eggs and then panko mixture.
Reheat the oil over medium-high heat until it reaches 360 degrees. Add potatoes in batches and fry until golden brown, 3 to 4 minutes. Drain on a clean paper towel-lined baking sheet. Season with salt and pepper. Serve immediately.