So I've been using a deep fat fryer full of beef tallow to make fries/chips out of sweet potatoes / parsnips and normal potatoes....
my question is: how much oil/fat is absorbed into the tubers, for example if I did 500g parsnips does anyone know how it changes the starch/fat ratios of the final product (I read somewhere that pre-soaking/boiling will remove some of the starch content too)? I am pre-boiling the veg for 5-10mins then frying at 160c (sometimes 170c) for 5-7mins usually.
asked byPaleo_BLaZeDRas (287)
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on October 22, 2012
at 05:40 PM
Definately changes the ratio by additional fat. Grab a scale, weigh the fries before you fry and after. The additional weight is added fat.
So according to nutritiondata:
a baked potato (100g) has 97 calories and 0 g fat. French Fried potatoes in vegetable oil (100g) have 319 calories and 17g fat French Fried potatoes in peanut oil (100g) have 260 calories and 15g fat
So it looks like about 15-20g of fat per 100g of potato.
If we wanted to go a bit deeper, 15g of fat per 100g serving means that there are only 85g of potato left that means that the fat is 17.6% of the final product.