What name was coined by American fast foodchefs to describe cooked potatoes chopped into small pieces, formed into small cakes, then deepfried?
"with seasonings or without. The only requirement involves cooking to swell the starch granules. Most potato dishes are served hot but some are first cooked, then served cold, notably potato salad and potato chips (crisps). Common dishes are: mashed potatoes, which are first boiled (usually peeled), and then mashed with milk or yogurt and butter; whole baked potatoes; boiled or steamed potatoes; French-fried potatoes or chips; cut into cubes and roasted; scalloped, diced, or sliced and fried (home fries); grated into small thin strips and fried (hash browns); grated and formed into dumplings, Rösti or potato pancakes. Unlike many foods,"
"E. Warren: ""French Fried Potatoes. – Cut new potatoes in thin slices, put them in boiling fat, and a little salt; fry both sides of a light golden brown colour; drain."" This account referred to thin, shallow-fried slices of potato (French cut) – it is not clear where or when the now familiar deep-fried batons or fingers of potato were first prepared. In the early 20th century, the term ""French fried"" was being used in the sense of ""deep-fried"" for foods like onion rings or chicken. The French and Belgians have an ongoing dispute about where fries were invented, with"
"drying them in a conveyor process. Some small producers continued to use a batch process, notably in Maui. In 1980, inspired by the Maui Chip, an entrepreneur started Cape Cod Potato Chips to produce thicker, batch-cooked ""Hawaiian style"" potato chips, which came to be known as kettle-style (US) or hand-cooked (UK) chips and became a premium, ""gourmet"" item. Kettle chips are thicker and the surface starch is not rinsed off, resulting in a style of chip called ""hard bite"". Little consistency exists in the English-speaking world for names of fried potato slices, thick or thin. American and Canadian English use"
"The fried sweet potatoes tradition dates to the early nineteenth century in the United States. Sweet potato fries or chips are a common preparation, and are made by julienning and deep frying sweet potatoes, in the fashion of French fried potatoes. Roasting sliced or chopped sweet potatoes lightly coated in animal or vegetable oil at high heat became common in the United States at the start of the 21st century, a dish called “sweet potato fries”. Sweet potato mash is served as a side dish, often at Thanksgiving dinner or with barbecue. John Buttencourt Avila is called the ""father of"
"French fries French fries, or just fries (North American English); chips (British and Commonwealth English), finger chips (Indian English), or French-fried potatoes are ""batonnet"" or ""allumette""-cut deep-fried potatoes. In the United States and most of Canada, the term ""fries"" refers to all dishes of fried elongated pieces of potatoes, while in the United Kingdom, Australia, South Africa, Ireland and New Zealand, thinly cut fried potatoes are sometimes called ""shoestring fries"" or ""skinny fries"" to distinguish them from ""chips"", which are cut thicker. French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or"
"laced with additional curry powder and a side of french fries, has become an immensely popular fast food meal. The standard deep-fried cut potatoes in the United Kingdom are called chips, and are cut into pieces between wide. They are occasionally made from unpeeled potatoes (skins showing). British ""chips"" are not the same thing as potato chips (an American term); those are called ""crisps"" in Britain. In the UK, chips are part of the popular, and now international, fast food dish fish and chips. The first chips fried in the UK were sold by Mrs. 'Granny' Duce in one of"
"Bite sized Hash Browns are small cylindrical dumplings, known as Tater Tots in the U.S. and Potato Gems in Australia, and are sold commercially at diners and in frozen food aisles in packets. The word ""hash"" is derived from the French word """"hacher"""" which means to hack or chop. This means hashed browned potatoes literally translates to ""chopped and fried potatoes"". A chef may prepare hash browns by forming riced potatoes into patties before frying with onions (moisture and potato starch can hold them together); however, if a binding agent is added (egg or oil for example), such a preparation"
"German fries German fries (also referred to as German fried potatoes) is a name for fries or a preparation of fries in which potatoes are sliced into any sizes and shapes, fried or deep-fried, and sometimes prepared with additional cooked ingredients such as onion, green pepper and bacon. By the 1870s, dishes under these names were listed in American and British cookbooks. In German, they are called ""Bratkartoffeln"" (). During World War I in the United States, due to Germany being an enemy of the United States, ""German"" place names (such as Berlin, Ohio) and the adjective ""German"" were often"
"Potato chip Potato chips (often just chips), or crisps, are thin slices of potato that have been deep fried or baked until crunchy. They are commonly served as a snack, side dish, or appetizer. The basic chips are cooked and salted; additional varieties are manufactured using various flavorings and ingredients including herbs, spices, cheeses, other natural flavors, artificial flavors, and additives. Potato chips are a predominant part of the snack food and convenience food market in Western countries. The global potato chip market generated total revenues of US$16.49 billion in 2005. This accounted for 35.5% of the total savory snacks"
"Potato cake A potato cake is usually made from deep-fried potatoes that have been thinly sliced or mashed. In parts of England and America, a potato cake is a patty of hashed potatoes, a kind of hash brown. These are available pre-made and frozen in supermarkets and are served by many restaurants, such as fast food restaurants like McDonald's, often as part of the breakfast menu. It can also refer to a sort of potato pancake. Another variant popular in the United Kingdom is prepared from cold mashed potatoes and fresh eggs. The two ingredients are combined together, then fried"
"borrowed into English. ""Potatoes gratiné"" is one of the most common of gratins and is known by various names including ""gratin potatoes"" and ""Gratin de pommes de terre"". Slices of boiled potato are put in a buttered fireproof dish, sprinkled with cheese and browned in the oven or under the grill. May also be based under a steamed; crust of potatoes carefully created for this thus purpose. In North America, the dish is referred to variously as scalloped potatoes,"" potatoes au gratin,"" or au gratin potatoes."" (Note that the term ""scalloped"" originally referred to a style of seafood dish rather"
"Korokke Korokke (; ) is the Japanese name for a deep-fried dish originally related to a French dish, the croquette. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, usually shaped like a flat patty, rolling it in wheat flour, eggs, and Japanese style breadcrumbs, then deep-frying this until brown on the outside. In 1887, the French croquette was introduced to Japan. It is thought that the ""korokke"" using mashed potatoes was invented because dairy processing technology had not been popularized in Japan at that stage. ""Korokke"" can be found in almost"
"Triple-cooked chips Triple-cooked chips are a type of chips or deep-fried potato that were developed by English chef Heston Blumenthal. Blumenthal began work upon the recipe in 1993, and eventually developed the three-stage cooking process for their preparation. The preparation process involves the chips first being simmered and then cooled and drained of water using a sous-vide technique or by freezing, deep fried at and again cooled, and finally deep fried again at The result is what Blumenthal calls ""chips with a glass-like crust and a soft, fluffy centre"". Blumenthal said he was ""obsessed with the idea of the perfect"
"pork chop called "". It is sometimes deep fried. In Iranian cuisine, ' (, ""potato ""kuku"""") is made with shredded potatoes, eggs, onion, saffron, sometimes garlic chives and sometimes cinnamon. Frequently, potato kuku is cooked as smaller patties, but it is also cooked in a larger pancake-style or baked. This dish has been compared to the ', ', and ' (Spanish omelette). Potato pancake Potato pancakes, latkes, deruny or boxties are shallow-fried pancakes of grated or ground potato, matzo meal or flour and a binding ingredient such as egg or applesauce, often flavored with grated garlic or onion and seasoning."
"made by sandwiching ""guratan korokke."" Korokke Korokke (; ) is the Japanese name for a deep-fried dish originally related to a French dish, the croquette. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, usually shaped like a flat patty, rolling it in wheat flour, eggs, and Japanese style breadcrumbs, then deep-frying this until brown on the outside. In 1887, the French croquette was introduced to Japan. It is thought that the ""korokke"" using mashed potatoes was invented because dairy processing technology had not been popularized in Japan at that stage. ""Korokke"""
"Pommes dauphine Pommes dauphine (sometimes referred to as dauphine potatoes) are crisp potato puffs made by mixing mashed potatoes with savoury choux pastry, forming the mixture into dumpling shapes, and then deep-frying them at 170° to 180 °C. Pommes dauphine typically accompany red meats or chicken. They are normally found in restaurants, although in France they can also be bought in most supermarkets. The home variety can be oven cooked to avoid the use of oil, which makes them drier. The dish is named after the Dauphine, the title given to the wife of the Dauphin, or heir to the"
"its etymology, and ""pakora"", which reflects its phonology. In India, particularly in Maharashtra, Karnataka and Andhra Pradesh, such preparations are known as ""bajji"" rather than ""pakora"". Usually, the name of the vegetable that is deep-fried is suffixed with bajji. For instance, potato bajji is sliced potato wrapped in batter and deep-fried. In such states, ""pakoda"" is taken to mean a mix of finely chopped onions, green chilis, and spices mixed in gram flour. This is then rolled into small balls or sprinkled straight in hot oil and deep-fried. Pakodas are very crisp on the outside and medium soft to crisp"
"Tater tots Tater tots are pieces of deep-fried, grated potatoes served as a side dish. They are recognized by their compact cylindrical shape and crispy colored exterior. ""Tater Tots"" is a registered trademark of Ore-Ida (a division of the H. J. Heinz Company, L.P.) that is often used as a generic term. The product was created in 1953 when Ore-Ida founders F. Nephi Grigg and Golden Grigg were trying to figure out what to do with leftover slivers of cut-up potatoes. They chopped up the slivers, added flour and seasoning, then pushed the mash through holes and sliced off pieces"
"way to use up leftover stewed meat. Plain potato croquettes are served as a side dish in restaurants and are also available frozen in supermarkets. They are usually called ""Kroketten"" (singular ""Krokette""). ""Krokett"" is a small cylindrical croquette similar to the Czech variety: potatoes, eggs, flour, and butter, seasoned with nutmeg and salt and deep-fried in oil. This variety can be ordered in most restaurants as a side dish, and also bought frozen. When made with cottage cheese, they are called ""túrókrokett"". In Italy, ""crocchette"" (named in the south as ""crocchè"") are made mainly with crushed potatoes or vegetables, like"
"comes from his French chef, Honoré Julien. In addition, from 1813 on, recipes for what can be described as ""French fries"" occur in popular American cookbooks. By the late 1850s, a cookbook was published that used the term ""French fried potatoes"". The thick-cut fries are called ""Pommes Pont-Neuf"" or simply ""pommes frites (""about 10 mm); thinner variants are ""pommes allumettes"" (matchstick potatoes; about 7 mm), and ""pommes paille"" (potato straws; 3–4 mm). (Roughly 0.4, 0.3 and 0.15 inch respectively.) ""Pommes gaufrettes"" are waffle fries. A popular dish in France is steak-frites, which is steak accompanied by thin French fries. The"
"market in that year ($46.1 billion). The earliest known recipe for something similar to today's potato chips is in William Kitchiner's cookbook ""The Cook's Oracle"", first published in 1817, which was a bestseller in England and the United States. The 1822 edition's version of recipe 104 is called ""Potatoes fried in Slices or Shavings"" and reads ""peel large potatoes, slice them about a quarter of an inch thick, or cut them in shavings round and round, as you would peel a lemon; dry them well in a clean cloth, and fry them in lard or dripping"". Early recipes for potato"
"the Fifth Circuit case ""Fleming Companies, Inc. v. USDA"". In the United States, in 2002, the McDonald's Corporation agreed to donate to Hindus and other groups to settle lawsuits filed against the chain for mislabeling French fries and hash browns as vegetarian because beef extract was added in their production. French fries French fries, or just fries (North American English); chips (British and Commonwealth English), finger chips (Indian English), or French-fried potatoes are ""batonnet"" or ""allumette""-cut deep-fried potatoes. In the United States and most of Canada, the term ""fries"" refers to all dishes of fried elongated pieces of potatoes, while"
"potato, dipped in batter and deep fried, with no additional flavouring added except salt and vinegar. This type of ""potato cake"" is also found in New Zealand fish and chip shops, however it is referred to as a potato fritter, not scallop. More commonly in New Zealand, a potato cake is made from either mashed or grated potato and is not covered in batter or deep fried. Hash browns, which are also widely available, are distinctly different. In Scotland what are known as potato cakes in Australia are known as potato fritters and are of the same type as the"
"Fried pie Fried pies are dessert pastries that are similar to a pie or turnover, except that they are smaller and fried. The fruit filling is wrapped in the dough, similar to the dough of a pie crust. Historically in the American South, fried pies were known as ""Crab Lanterns"", a term that dates back to at least 1770, and may originate from crab apple pies that had slits for ventilation, thus resembling a lantern. New Hampshire fried pies were popular with U.S. president Franklin Pierce. Fast food versions have gained popularity more recently. McDonald's apple pies were introduced on"
"constitutes a potato pancake. Frozen hash browns are sometimes made into patty form for ease of handling, and the compact, flat shape can also be cooked in a toaster oven or toaster. If a dish of hash browned potatoes incorporates chopped meat, leftovers, or other vegetables, it is more commonly referred to as ""hash"". Hash browns are also manufactured as a dehydrated food, which is sometimes used by backpackers. Hash browns Hash browns or hashed browns are a simple preparation in which potatoes are pan-fried after being shredded, diced, julienned or riced, in the style of a Swiss Rösti. In"
"expunged from the American language; by 1918, ""French fries"", shortened to ""fries"", had won the name game in the United States and Canada"". During this time, the dish was sometimes referred to as ""American fries"", due to U.S. opposition to Germany during this time. Preparation may involve pan-frying or deep-frying the potatoes and the addition of ingredients such as cooked bacon, onion and green pepper. Some versions may use thinly sliced potatoes. Paprika may be used as a seasoning to add flavor. Whether raw or cooked potatoes are to be used, the latter either fresh or stored for some days"
"encyclopedia entitled ""Fast Food and Junk Food: An Encyclopedia of What We Love to Eat"" by Andrew F. Smith. Deep fried Oreo A deep fried Oreo is a dessert or snack consisting of an Oreo which is dipped in batter and deep-fried. It can be served with different toppings or simply with no toppings. Deep fried Oreos are generally made using the Oreo cookies by the Nabisco division of Mondelēz International, but also can be made of other chocolate sandwich cookies. Deep fried Oreos were first introduced by Charlie Boghosian, also known as ""Chicken Charlie"" or ""The Man Who Fries"
"1980s, baby carrots or mini-carrots (carrots that have been peeled and cut into uniform cylinders) have been a popular ready-to-eat snack food available in many supermarkets. Carrots are puréed and used as baby food, dehydrated to make chips, flakes, and powder, and thinly sliced and deep-fried, like potato chips. The sweetness of carrots allows the vegetable to be used in some fruit-like roles. Grated carrots are used in carrot cakes, as well as carrot puddings, an English dish thought to have originated in the early 19th century. Carrots can also be used alone or blended with fruits in jams and"
"Mashed potato Mashed potato (British English) or mashed potatoes (American English and Canadian English), colloquially known as mash, is a dish prepared by mashing boiled, peeled potatoes. Milk, butter and garlic are frequently used in preparation and it is frequently whipped at the end. The dish is usually a side dish to meat and/or vegetables. The closely related smashed potatoes dish is made with unskinned potatoes and it is hand mashed and not whipped. Recipes for making the dish started appearing in 1747 with an entry in ""The Art of Cookery"" by Hannah Glasse. Dehydrated and frozen mashed potatoes are"
"of many modern deep-fried dishes. Doughnuts were invented in the mid-19th century, with foods such as onion rings, deep-fried turkey, and corn dogs all being invented in the early 20th century. In recent years, the growth of fast food has expanded the reach of deep-fried foods, especially French fries. Deep frying food is defined as a process where food is completely submerged in hot oil at temperatures typically between and . One common method for preparing food for deep frying involves adding multiple layers of batter around the food, such as cornmeal, flour, or tempura; breadcrumbs may also be used."
"Baked potatoes are often eaten on Guy Fawkes Night; traditionally they were often baked in the glowing embers of a bonfire. As part of the upsurge for more healthy fast food, the baked potato has again taken to the streets of the UK both in mobile units and restaurants. The fast-food chain Spudulike specialises in baked potatoes. A baked potato is called ""pomme de terre au four"" in French. It may be served as an accompaniment to a meat dish, or, in a fast-food restaurant called a ""pataterie"", be the centre of a meal. A regional variation of the baked"
"a continuous frying process, in which potato slices travel through a tub of oil on a conveyor belt, Cape Cod chips are cooked in batches in kettles, frying them in a shallow vat in oil while stirring with a rake, producing a crunchier chip. Snack Food Association president James A. McCarthy noted that Bernard ""didn't invent the kettle chip, but he was involved in bringing it back to prominence."" The company struggled for months after it opened on July 4, 1980. The following winter a car crashed through the front window of the store, almost hitting his daughter. An insurance"
"from other fried dough foods such as doughnuts, beignets, or fritters. In Canadian cuisine, pieces of fried dough are sometimes called beaver tails. According to Bill Castleman, a writer of books on Canadian word origins, the name referred to quick-baked dough ""especially in early 19th-century places where people might camp for one night and where there was no frying pan."" In 1978, Pam and Grant Hooker of Ottawa, Ontario, founded the BeaverTails chain of restaurants specializing in the sale of fried dough pastries which are hand stretched to the shape of a beaver's tail. In Newfoundland, a province in Eastern"