Beer Battered French Fries aka Crack Fries

Step 1

Line a large baking sheet with a few paper towels. Place a wire rack on top of the lined baking sheet. Set off to the side for later.

Step 2

Mix the brown sugar, paprika, salt, and pepper in a small mixing bowl until combined. Set off to the side to season fries once they are done.

Step 3

Fill a large Dutch oven with about 3 inches on oil. Place a candy thermometer in the oil. Heat the oil to 325 degrees F.

Step 4

Mix the batter ingredients in a large mixing bowl. Then divide the mixed batter between two large bowls.

Step 5

Add the cut potatoes to the first bowl of batter. Use your hands to really get in there and coat each fry. I like to sort of scrape down each fry before I drop it into the oil.

Step 6

once the oil has reached temperature, add about 10 fries at a time to the oil. Make sure they drop in and don't stick together. Then drop a few more fries into the oil. Let them fry for 4-6 minutes. fry until lightly golden, yet still limp. Take them out and place them on the wire rack to drain. Work in batches until all fries are fried. Be sure to maintain the temperature of 325 degrees F the entire frying time.

Step 7

Increase the heat under the oil. Heat the oil until it is 375 degrees F.

Step 8

Drop the fries a few at a time into the second bowl of better. Scrape down using your fingers to remove excess and then drop in to the hot oil. Makee sure the fries don't stick together. Fry for the second time for only 1-2 minutes until a deeper golden color. Work in small batches, maintaining the 375 temperature until all the fries are fried again. Place on the lined wire rack when done.

Step 9

When the fries are still hot, season with a heaping spoonful of the prepared seasoning mixture of brown sugar, salt, paprika, and pepper mix. Make sure to season as the batches are coming out of the oil and the fries are still hot.

Step 10

Add to serving platter and top with cheese and basil and maybe another dash of freshly ground black pepper.

Step 11

Fries are best the day of but will still be good reheated under the low broiler the next day.