Frings Recipe

Prepare potatoes

Wash and peel the russet potatoes. Cut into 1/4- to 1/3-inch thick sticks for classic fries. Place cut potatoes in a large bowl of cold water to remove excess starch. Add 1–2 cups more cold water if needed to fully cover.

Soak

Soak the cut potatoes in cold water for at least 30 minutes, preferably 1 hour. For best texture, you can soak up to 4 hours in the refrigerator.

Par-dry and coat

Drain the potatoes and pat completely dry with clean kitchen towels or paper towels. Toss the dried fries with 2 tablespoons cornstarch and 1 teaspoon fine sea salt until evenly coated. This helps create a crispy exterior.

First fry (blanch)

Heat 1–1.5 liters vegetable oil in a heavy pot or deep-fryer to 325°F (160°C). Fry the potatoes in batches (do not overcrowd) for 3–4 minutes until they are cooked through but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest 10 minutes.

Final fry

Increase the oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden and crisp, 2–3 minutes per batch. Drain on paper towels or a wire rack. Immediately sprinkle with remaining 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper, and 1 teaspoon fry seasoning or paprika. Toss gently to coat.

Prepare onions

Peel the onions and slice into 1/3- to 1/2-inch rings. Separate rings from each other and discard any small rings that won't hold batter (or reserve for another use). Pat rings dry with paper towels to remove surface moisture.

Make batter

In a bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper. In a separate small bowl whisk the large egg with 1 cup cold sparkling water or cold beer. Pour the wet mixture into the dry and whisk just until combined; batter should be slightly lumpy and thick enough to coat. If using, spread 1 cup panko breadcrumbs on a plate for a double-crisp finish.

Heat oil

Heat about 1 liter vegetable oil in a deep skillet or fryer to 350–360°F (175–180°C). Maintain temperature; do not let it climb above 365°F to avoid burning the batter.

Coat and fry

Working in small batches, dip each onion ring into the batter, allowing excess to drip off. For extra crunch, transfer battered rings to the panko plate and gently press to coat. Fry rings in the hot oil until deep golden and crisp, 2–3 minutes per side, turning as needed. Remove with a slotted spoon and drain on a wire rack or paper towels.

Season

While still hot, sprinkle onion rings lightly with a pinch of kosher salt (approximately 1/4 teaspoon per batch) and a tiny dusting of paprika if desired.

Combine the cooked fries and onion rings on a large platter or divide onto plates. Garnish with chopped fresh parsley if using. Serve immediately with ketchup and other dipping sauces alongside. For best texture, keep fries and rings in a single layer on a wire rack in a low oven (around 200°F / 95°C) if holding briefly; avoid stacking so they stay crisp.

Leftovers: Cool completely, store in an airtight container, and re-crisp in a 425°F (220°C) oven on a baking sheet for 6–8 minutes.