What is a baseball game without french fries? And in Philadelphia it is not a baseball game until you have crab fries from Chickie and Pete’s. They are a sports bar chain that has several locations throughout the Philadelphia area. There is a huge location right across the street from the the stadiums and many fans flock to them prior to going to a game. If not you are also able to get their fries from a vendor within Citizens Bank Park.
So what makes crab fries so special? They are your basic french fry but have some vinegar and Old Bay seasoning on them aka super yummy. They are a bit addicting. When I saw this recipe in my Food Network magazine, I immediately added them to my menu for my Foodbuzz party. It was definitely a good idea. These were the perfect accompaniment to the cheesesteaks and pulled pork sliders I served. I used our little deep fryer so I had to do more batches than the recipe says to do. I also wouldn’t recommend these when you have other complicated dishes you are serving. I had to dedicate my time to these during the party finishing these up since I wanted them to be hot for my guests. I also don’t have a salad spinner so I made sure to cut these up in advance and lay them out on paper towels so that they would dry thoroughly.
Are you sick of baseball themed treats? I only have a few more tasty recipes to serve from my party, so stay tuned because there are some good ones still! Still to come: Kiwi-Lemonade Spritzer, Hot-dog & Bacon Bites, Peanut Butter Caramel Popcorn, and Peanut Butter Kandy Kakes (coming on Friday). Any of these treats that you would like to see featured first? Let me know by leaving a comment. I will not be sharing a recipe for the cheesesteaks since a lot of that highly depends on the meat you get, and we have an awesome butcher that helps us out.
2 pounds russet potatoes
Peanut oil, for frying
Old Bay seasoning, to taste
Apple cider vinegar, to taste
What you’ll do:
Fill a bowl with cold water. Slice the potatoes lengthwise into 1/4-inch thick slices, then stack slices, and cut into 1/4-inch wide sticks. As you are slicing, transfer the sticks to the water. Drain the potatoes and rinse under cold running water until the water runs clear. Spin in a salad spinner to remove excess water, then pat dry.
Heat 3 to 4 inches peanut oil in a wide deep pot or in a deep fryer until the temperature reaches 300 degrees. Fry the potatoes in 2 batches until about halfway cooked, 3 to 4 minutes. Remove with a slotted spoon and transfer to paper towel-lined baking sheets to drain.
Increase the oil temperature to 365 degrees. Fry the potatoes again in 3 to 4 batches, turning and stirring as you go, until golden brown, about 3 minutes per batch. Transfer to fresh paper towels to drain and season with salt. Sprinkle with Old Bay and vinegar to match your desired taste.
Source: Food Network Magazine, June 2011