- 8 potatoes, peeled and cut into 1/4-inch thick fries - ¼ cup white sugar - 2 tablespoons corn syrup - 1 quart canola oil, or as needed - sea salt to taste
1. Place potatoes in a bowl and cover with water; let sit for 5 minutes. Drain and pat dry. 2. Place potatoes in a bowl and cover with boiling water; add sugar and corn syrup and mix well. Place bowl in the refrigerator and let sit for 5 minutes. Drain and pat dry. 3. Spread potatoes out in a baking dish, cover the dish with plastic wrap, and freeze for 30 minutes. 4. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). 5. Working in batches, fry potatoes in hot oil for 2 minutes. Transfer to a paper towel-lined plate to dry and let cool for 15 minutes. 6. Working in batches again, fry potatoes in hot oil until browned and crispy, 5 to 7 minutes. Season fries with sea salt.
Lactose Eggs
Halal/Kosher
Serves 22-24***½ cup butter (substitute: dairy-free margarine) 4 cloves garlic (chopped)3 cups celery (finely chopped) 3 cups carrots (finely chopped) 1 large onion (finely chopped) 8 cups chicken broth3 (29-ounce) cans tomato sauce 6 cups water*** 3 (12-ounce) tortellini (cheese filled)¼ tsp cinnamon (ground)*** 1 (8-ounce) container Parmesan/Romano cheese blend Salt and pepper to taste
Melt butter in large pot and add garlic, celery, carrots, and onion. Stir and sauté for 20 minutes. Add chicken broth, tomato sauce, and water. Stir, then heat to boiling. Pour in tortellini, then cover and cook for about 20 minutes, until pasta is tender. Stir in ground cinnamon and grated cheese. Add salt and pepper for flavor.
Vegetarian
Serves 6
Vegetarian
Lactose
Serves 10