Frites (Fries)
Classic Belgian fries, often served with the burgers and other dishes.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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The exact origins are debated, with both Belgium and France claiming invention. However, the popular story suggests that during a particularly harsh winter in the Meuse valley in Belgium in 1680, when the rivers froze and fishing became impossible, the locals fried potatoes as an alternative to their usual fried fish. Fries became increasingly popular in Belgium, spreading across the country and beyond.
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Frites are a cornerstone of Belgian culture, deeply embedded in everyday life. They are far more than just a side dish; they are a beloved street food and a symbol of national pride.
Friteries
Friteries (or fritkots) are ubiquitous in Belgium, serving as the go-to spot for a cone of perfectly fried frites. These small establishments are a central part of the Belgian landscape and social fabric.
National Dish
While Belgium doesn't have an officially declared 'national dish,' frites often take on that role in the popular imagination, symbolizing Belgian identity and culinary heritage.
Frites Museums
There are museums dedicated to frites in Belgium, showcasing the history, cultural significance, and preparation techniques of this beloved dish.
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The primary flavors of frites are potato, salt, and oil, creating a savory and satisfying experience.
The inherent flavor of the potato is showcased through the double-frying process. The first fry cooks the potato through, creating a soft interior, while the second fry achieves a golden-brown and crispy exterior. The salt enhances the natural potato flavor, and the oil used for frying contributes a subtle richness. The choice of dipping sauce (mayonnaise, ketchup, mustard, etc.) greatly influences the overall flavor profile, allowing for customization.
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Potato Selection
Use starchy potatoes like Bintje (preferred in Belgium) or Russet potatoes for the best results. These potatoes have a lower moisture content, which leads to a crispier fry.
Double Frying
The double-frying technique is essential. The first fry at a lower temperature (around 160°C/320°F) cooks the potato through. The second fry at a higher temperature (around 180°C/350°F) creates the crispy exterior.
Oil Temperature
Maintain a consistent oil temperature during frying. Use a deep-fry thermometer to ensure accuracy.
Drying the Potatoes
After cutting the potatoes, rinse them thoroughly to remove excess starch, and then dry them completely before frying. This helps to achieve a crispier result.
Salting
Salt the frites immediately after the second frying while they are still hot. This allows the salt to adhere properly.
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