Twice-Fried Broccoli and Potato Fries with Creamy Lemon Dipping Sauce
Crispy twice-fried potato fries tossed with tender blanched broccoli florets and a zesty lemon garnish, served with a creamy flour-based dipping sauce for the ultimate savory and tangy side dish.
Prep
15 min
Cook
30 min
Servings
4
Difficulty
hard
Total Time
45 min
Ingredients
Step-by-Step
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes until tender-crisp. Drain and set aside.
Cut the potatoes into 1/4-inch thick fries. In a large heavy-bottomed pot or Dutch oven, heat 3-4 inches of vegetable oil to 325°F.
Working in batches, fry the potato fries for 5-7 minutes until lightly golden. Drain on a paper towel-lined plate.
Return the fries to the hot oil and fry for an additional 2-3 minutes until crispy and golden brown. Drain on a paper towel-lined plate and season with salt.
In a small saucepan, whisk together the flour, heavy cream, milk, butter, salt, and pepper. Cook over medium heat, stirring constantly, until the sauce thickens, about 5 minutes.
In a large bowl, toss the twice-fried potato fries with the blanched broccoli florets and lemon zest. Serve immediately with the creamy lemon dipping sauce on the side.