I turned frozen fries into something memorable with a quick Beer Battered Fries Recipe and a garlic parmesan finish that left my friends curious about the technique.

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I’m not gonna lie I grabbed a bag of frozen fries and a cold lager or pale ale just to see if this Beer Battered Fries Recipe lived up to the hype. It did.

The contrast of hot crunchy exterior and pillowy potato inside surprised me, like those Michelin-y moments but lazy. Tossed with a hit of Parmesan French Fries energy it felt more snack than side, and you’ll want it at every party.

I kept thinking why don’t people do this more often, its simple but obsessive, and yeah you’ll probably get grease on your fingers.

Ingredients

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Frozen fries: mostly carbs and some potassium, it’s quick and convenient but processed food.
All purpose flour: heavy carbs and gluten, adds structure and crisp when fried.
Cornstarch: pure starch, makes batter extra crispy and light, no real nutrients.
Beer: adds flavor and bubbles, small carbs and alcohol, not nutritional hero.
Garlic: pungent, has antioxidants and vitamins, gives savory kick and health perks.
Parmesan: salty, rich in protein and fat, boosts umami and crispy topping flavor.
Vegetable oil: high in calories and fat, essential for frying and crisp texture.
Baking powder: lightens batter for crunch, tiny sodium, no real nutrition.

Ingredient Quantities

2 lb (900 g) frozen fries (straight cut or crinkle)

1 cup (125 g) all purpose flour

1/4 cup (30 g) cornstarch

1 tsp baking powder

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tsp garlic powder

12 fl oz (355 ml) cold lager or pale ale yes real beer

3 cloves garlic, minced

2 tbsp (28 g) unsalted butter, melted

3/4 cup (75 g) finely grated Parmesan cheese

2 tbsp chopped fresh parsley

4 cups (1 L) vegetable oil or canola oil

How to Make this

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1. Pour 4 cups (1 L) vegetable or canola oil into a large heavy pot or Dutch oven and heat to 375 F (190 C) with a candy or fry thermometer, dont let it get much hotter.

2. In a medium bowl whisk together 1 cup (125 g) all purpose flour, 1/4 cup (30 g) cornstarch, 1 tsp baking powder, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/2 tsp garlic powder until evenly mixed.

3. Slowly whisk in 12 fl oz (355 ml) cold lager or pale ale (yes real beer) until the batter is smooth but dont overmix, a few small lumps are fine; the cold beer and cornstarch make the batter extra light and crisp.

4. Spread the 2 lb (900 g) frozen fries on a tray and pat them briefly with paper towel to remove loose ice crystals; do not thaw them.

5. Working in small batches so you dont overcrowd the oil, dip a handful of frozen fries into the beer batter so they are evenly coated, let excess drip off, then carefully lower into the hot oil. Fry each batch 3 to 5 minutes or until golden brown and super crisp, adjusting heat to keep oil near 375 F.

6. Transfer fried fries to a wire rack set over a baking sheet to drain, dont use paper towels which make fries soggy; let oil return to temp between batches and repeat until all fries are done.

7. While the last batch fries, melt 2 tbsp (28 g) unsalted butter in a small skillet over low heat, add 3 cloves garlic minced and cook just until fragrant about 30 to 45 seconds, dont let the garlic brown, then remove from heat.

8. Put all hot fries in a large bowl or back on the baking sheet, drizzle with the garlic butter, sprinkle 3/4 cup (75 g) finely grated Parmesan cheese and 2 tbsp chopped fresh parsley, toss gently so the cheese melts and sticks. Taste and add a little more kosher salt or black pepper if needed.

9. Serve immediately while piping hot and crispy. For extra crunch heat oven to 200 F and keep finished batches on the wire rack in the oven briefly if you need to hold them.

Equipment Needed

1. Large heavy pot or Dutch oven for frying, big enough for 4 cups oil
2. Candy or fry thermometer to keep oil at about 375 F (190 C)
3. Medium mixing bowl for the batter
4. Whisk for mixing the dry ingredients and beer in
5. Measuring cups and spoons (including a 1 cup and 1/4 cup)
6. Rimmed baking sheet or tray to spread the frozen fries on
7. Wire rack that fits over a baking sheet to drain finished fries
8. Long tongs or a slotted spoon/spider for lowering and lifting fries
9. Small skillet for melting butter and cooking the garlic, plus a grater or microplane for the Parmesan

FAQ

Q: Can I use fresh potatoes instead of frozen fries? A: Yes. Cut into sticks, rinse to remove starch, soak 20 to 30 minutes, dry very well, then par fry or bake quick before dipping in batter so they hold up in the hot oil.

Q: What beer can I use or can I skip beer? A: A light lager or pale ale works best, they give crispness and mild flavor. You can use non alcoholic beer or cold sparkling water if you need no alcohol, but flavor will be milder.

Q: What temp should the oil be and how do I keep it crisp? A: Heat oil to about 350 to 375 F. Fry in small batches so temp doesnt drop, use a thermometer or test with a small batter drip. Drain on a wire rack not paper so steam escapes and fries stay crisp.

Q: Why does the batter fall off or get soggy? A: Usually from wet fries or overcrowding. Pat fries bone dry, dust lightly with flour, keep batter cold, dont crowd the fryer and keep oil temp steady. That helps the batter set fast and stay on.

Q: How do I get the Parmesan to stick and not clump? A: Toss fries right after frying in the melted butter and minced garlic, then add fine grated Parmesan and parsley while still hot. The butter makes the cheese stick, and fine cheese melts and coats better than big flakes.

Q: Can I make these ahead and how do I reheat? A: You can fry and refrigerate up to 24 to 48 hours. Reheat in a 400 F oven or air fryer until hot and crisp, about 6 to 10 minutes. Do not microwave or they go limp.

Beer Battered Garlic & Parmesan French Fries Recipe Substitutions and Variations

Beer (12 fl oz cold lager or pale ale): swap for 12 fl oz cold sparkling water or club soda, or use non alcoholic beer. Sparkling water keeps the batter airy, add a little lemon juice for brightness.
All purpose flour (1 cup): use a one to one gluten free baking blend, or 1 cup rice flour for an extra crisp crust; you may need a tad less liquid with rice flour.
Cornstarch (1/4 cup): replace with an equal amount of potato starch or arrowroot powder. Both give great crunch, arrowroot thickens quicker so treat gently.
Parmesan (3/4 cup): swap for grated Pecorino Romano or aged Asiago in the same amount; they are saltier, so ease up on the kosher salt if you use them.

Pro Tips

Pro tips:

– Keep the beer really cold and mix the batter just until it comes together, a few lumps are fine. If you overwork it the gluten wakes up and the coating gets heavy, so stop whisking once it looks roughly combined.

– Pat the frozen fries dry but dont thaw them. If you want the batter to stick better, toss the fries very lightly in a tablespoon of flour or cornstarch first, shake off excess, then coat. That little dusting makes the batter cling without getting gummy.

– Use a good candy/fry thermometer and fry in small batches so oil stays near 375 F. Crowding drops the temp fast and makes soggy fries, and letting the oil come back to temp between batches is worth the extra time.

– Finish right away while the fries are piping hot: toss with the garlic butter and freshly grated Parmesan on a wire rack so steam escapes. If you need to hold them a few minutes, keep them on the rack in a 200 F oven, but dont cover them or they’ll lose crispness.

Beer Battered Garlic & Parmesan French Fries Recipe

Recipe by Francis Mead

0.0 from 0 votes

I turned frozen fries into something memorable with a quick Beer Battered Fries Recipe and a garlic parmesan finish that left my friends curious about the technique.

Servings

servings

Calories

568

kcal

Equipment: 1. Large heavy pot or Dutch oven for frying, big enough for 4 cups oil
2. Candy or fry thermometer to keep oil at about 375 F (190 C)
3. Medium mixing bowl for the batter
4. Whisk for mixing the dry ingredients and beer in
5. Measuring cups and spoons (including a 1 cup and 1/4 cup)
6. Rimmed baking sheet or tray to spread the frozen fries on
7. Wire rack that fits over a baking sheet to drain finished fries
8. Long tongs or a slotted spoon/spider for lowering and lifting fries
9. Small skillet for melting butter and cooking the garlic, plus a grater or microplane for the Parmesan

Ingredients

2 lb (900 g) frozen fries (straight cut or crinkle)
1 cup (125 g) all purpose flour
1/4 cup (30 g) cornstarch
1 tsp baking powder
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
12 fl oz (355 ml) cold lager or pale ale yes real beer
3 cloves garlic, minced
2 tbsp (28 g) unsalted butter, melted
3/4 cup (75 g) finely grated Parmesan cheese
2 tbsp chopped fresh parsley
4 cups (1 L) vegetable oil or canola oil

Directions

Pour 4 cups (1 L) vegetable or canola oil into a large heavy pot or Dutch oven and heat to 375 F (190 C) with a candy or fry thermometer, dont let it get much hotter.
In a medium bowl whisk together 1 cup (125 g) all purpose flour, 1/4 cup (30 g) cornstarch, 1 tsp baking powder, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/2 tsp garlic powder until evenly mixed.
Slowly whisk in 12 fl oz (355 ml) cold lager or pale ale (yes real beer) until the batter is smooth but dont overmix, a few small lumps are fine; the cold beer and cornstarch make the batter extra light and crisp.
Spread the 2 lb (900 g) frozen fries on a tray and pat them briefly with paper towel to remove loose ice crystals; do not thaw them.
Working in small batches so you dont overcrowd the oil, dip a handful of frozen fries into the beer batter so they are evenly coated, let excess drip off, then carefully lower into the hot oil. Fry each batch 3 to 5 minutes or until golden brown and super crisp, adjusting heat to keep oil near 375 F.
Transfer fried fries to a wire rack set over a baking sheet to drain, dont use paper towels which make fries soggy; let oil return to temp between batches and repeat until all fries are done.
While the last batch fries, melt 2 tbsp (28 g) unsalted butter in a small skillet over low heat, add 3 cloves garlic minced and cook just until fragrant about 30 to 45 seconds, dont let the garlic brown, then remove from heat.
Put all hot fries in a large bowl or back on the baking sheet, drizzle with the garlic butter, sprinkle 3/4 cup (75 g) finely grated Parmesan cheese and 2 tbsp chopped fresh parsley, toss gently so the cheese melts and sticks. Taste and add a little more kosher salt or black pepper if needed.
Serve immediately while piping hot and crispy. For extra crunch heat oven to 200 F and keep finished batches on the wire rack in the oven briefly if you need to hold them.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.