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TIL the trick to crispy fries without pre-boiling
I was at my sister's place in Akron last weekend and she tossed her fries with a tablespoon of cornstarch before air frying them at 380 for 12 minutes. They came out way crunchier than mine ever do, even without soaking them in water first. Has anyone else tried dusting veggies with cornstarch before air frying?
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amy_murphy851mo ago
That cornstarch trick is genius for a gluten free breading substitute, too.
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the_paul1mo ago
Whoa, that's a solid tip. I wonder if the cornstarch also soaks up extra moisture from the veggie itself (like the water inside the potato) and traps it, creating steam that helps it cook more evenly on the inside while the outside gets crispy.
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julia_miller241mo ago
The cornstarch definitely helps with that steam effect, yeah. I've noticed it works best if you let the coated potatoes sit for a few minutes before frying so the starch can really bond with the surface moisture. It creates this thin jelly layer around each fry that traps the heat and moisture inside while the outside gets that shatter crunch. For things like zucchini or eggplant that are way more watery, I actually toss them in salt first to draw out the extra liquid, then pat dry and add the cornstarch right before cooking so the coating doesn't get gummy.
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