Street Food
Fritten mat Mayo
Ingredients
- 1kg (2 1/4 lbs) Floury potatoes, cut into thick chips
- Vegetable oil, for deep-frying
- Salt, to taste
- Good-quality mayonnaise, for serving
Method
- Cut the potatoes into even, thick chips and pat them very dry.
- Heat the oil to 140°C (285°F) and fry the chips in batches for 5-6 minutes until soft but pale, then remove and drain.
- Raise the oil temperature to 180°C (350°F).
- Fry the chips a second time for 2-3 minutes until deep golden and crisp.
- Drain, season generously with salt, and serve immediately with a generous side of mayonnaise.
Introduction: Fritten mat Mayo reflects Luxembourg's shared Benelux street food culture, and thick, double-fried chips served with a generous dollop of mayonnaise are a familiar sight at snack stands and fairs across the country.
Cultural Background: Fritten mat Mayo reflects Luxembourg's shared Benelux street food culture, and thick, double-fried chips served with a generous dollop of mayonnaise are a familiar sight at snack stands and fairs across the country.
Tips: The double-fry method — a lower-temperature first fry to cook the potato through, then a hotter second fry for colour and crunch — is what gives proper fritten their signature crisp exterior and fluffy interior.
Variations: Serve with a small dish of curry ketchup or a spiced mayonnaise alongside the classic plain mayonnaise for variety.
Nutrition: Approx. 320 kcal, 4g protein, 16g fat, 40g carbohydrates per serving.
FAQs:
Q: Why fry the chips twice?
A: It's the standard technique across the Benelux region for achieving a crisp exterior while keeping the inside soft, and it's how fritten are made at Luxembourg's snack stands.
Q: Is mayonnaise really the traditional dip?
A: Yes — plain mayonnaise is the default accompaniment for fritten in Luxembourg, much as it is in neighbouring Belgium.
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