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Mealworm French FriesIngredients:
- 4 U.S. grade No. 1 fresh potatoes (Idaho potatoes)
- 2 dozen mealworms – boiled but not roasted
- 1 cup chopped scallions
- ½ teaspoon smoked salt
Cut and slice potatoes into preferred style, i.e. shoestring, etc. Keep the skin on to enhance the homemade appearance and flavor. If you prefer to peel your potatoes, please keep in mind that fries made from peeled potatoes should be chilled after cutting in cold water for 10 minutes to 30 minutes before frying, to ensure maximum crispiness and to prevent them from sticking together while frying.
Deep fry potatoes, mealworms and scallions together for 3 minutes in proper temperature oil. The oil is the proper temperature when the fries don’t sink when dropped in and bubbles remain on top of the oil. Always use clean oil to fry potatoes.