While the frozen grocery store has endless shapes and sizes for French fries, there is a limited selection of flavors. I think the most branches I have seen from fry companies are black pepper and somewhat orange seasoning on curly fries. For such a highly considered snack, we have actually taken a backseat on taste exploration. French fries are the Tortilla chip of the freezer isal-give them takis-tiers spices (or at least the corn corn-level). Here the French fries are given some ways to be creative with their next batch.
Naturally, I make my own Frozen French French in Air FireSure, you can use your traditional oven, but if you have an air fryer, do not rob the time and crunch yourself. Air Fire French fries are continuously better and take a fraction of the time of the oven roasted fries. It is also The best way to revive soggy, cold, leftover fries The next day. If you are shopping for an air fryer, take a look at me Roundup and my top air fryer pics review For this year.
Best seasoning for Air Fire French French
Credit: Ellie Chantorn Rainman
To apply dry seasoning powder, I usually add hot fries to a large mixing bowl and shake the powder around the surface widely. Then use the bowl to toss the fries around and coat them more evenly. If you want the powder to be even better, consider using an oil sprayer to give light coating to the fries. First They go to the Air Fire. When you later toss the seasoning dust, they will maintain that excess oil and the powder will stick to a thick layer. The proportion of fry from powder is individual, but I think to do the wrong thing for more and more.
Boulon powder
If you think the meaning of charming french fries means adding salt, the boy is missing. You can make your French fries a little meatier with a shake of boulon powder. I use Maggi chicken flavored boulon powder that comes as a loose powder. You can use dried cubes (not semi-hydrated accessories) and crush them in a powder if you cannot find loose accessories.
Farm dressing powder
There is no surprise here, but the ranch dressing is a crowd pleasant, even when it is dry. I think it’s buttermilk. Use the same method of dusting the powder above your bowl of wind fried french fries and toss.
Tajin
Credit: Ellie Chantorn Rainman
I don’t love Tajin Rims on my cocktail but i to do Love Tajin powder on my French fries. If you have not placed with a taizan craze, it is a bright red powder that mixes spicy seasoning with citric acid. It is a pop of sour with a spicy finish, and the thorny combo is unmistakable on the French fries.
Tajin is powder, but this farm is a large granule size like dressing powder. I have two strategies to help you stick to the fries. I recommend using a spright of oil above the fries before frozing so that the powder gets better later. In combination with it, use a mortar and pestle to grind the crown in another fine powder. If you are not getting the Tajin, you can squeeze the taste profile with heavy squeeze of lime juice and duplicate with a mixture of salt on top of the fries.
Buldak (or other) Ramon Seasoning Packet
Credit: Ellie Chantorn Rainman
It is almost like the three suggestions that are all rolled into one. Sudden, spicy, sour, and slightly creamy, Buldak Remon packets have dry masala packets that are inhabited inside with noodles. They are essentially boulon powder, but Buldek and Shin brand instant noodles always include a spicy element, or an alternative masala packet. My Bulladak was “Quatro” cheese and came with a savory cheese powder that I dumped on my straight cut fries.
What do you think so far?
cinnamon sugar
Credit: Ellie Chantorn Rainman
Stay with me on it. Cinnamon Chinese French fries are really great. If we are fine with something like sweet and sour chicken Fastech (Donuts made with potatoes) Then you can accept the idea of adding sugar to your French fries.
I will add a heavy shake of cinnamon to one or two teaspoons of sugar, a pinch of salt, and my mortar and pestle, and grind it into fine powder. If you do not have mortar and pestle, you can use powder sugar and cinnamon instead. Dust it on your frights and enjoy the potato-Y version of the funnel cake.
salt and vinegar
I know it is not new at all, but think as a reminder that you can add salt and vinegar to your French fries at home. I did this for the oven-Rosted French fries some time ago, but it also works in the air fryer. Do this as a pre-treatment or post. If you do not like wet fries, first drip vinegar on your frozen fries, then add them to the air fryer to cook. After coming out, quickly toss them with salt. In this way vinegar is very lighter. If you prefer sharp vinegar experience, after coming out of the air fryer, use a sprit bottle or simply dripping malt vinegar over your fries, and finish with salt.
These are still my favorite fry seasoning experiments, but keep in mind that you can take the original method to suit your taste and run with it. The key is using a fine powder with connecting seasoning to popcorn or tortilla chips, so it sticks to the surface, or forms a light “adhesive” with a sprinkle of oil or liquid (such as lime juice or vinegar) so that dry seasoning can stick to it.
