I visited Checkers for the first time in New York City because that’s what you do when you go to New York City… It was a lovely place full of opportunity to eat french fries. I like Arby’s a little better, but if you want a delicious tasting straight fry experience then Checkers is bar none. So for our recipe we not only got the same great taste down to a letter T, but we also made them with frozen french fries, which is weird. The only reason we used frozen was to get that consistent manufactured look, but it’s much cheaper to buy potatoes and cut them by hand… Why is this description so long? I’m going to stop writing stuff now.
Prep: 10 minutes
Deep Fry @ 350°F: 4-5 minutes
- Russet Potatoes or a Bag of Frozen Fries
- 1-1/2 Cup Bisquick
- 1 Cup Club Soda
- 2 Tbsp Seasoned Salt
- 1 Tsp Paprika
- 1 Tsp Black Pepper
- 1 Tsp Dry Mustard
- Sea Salt & Black Peppercorn to taste
- Oil for Frying
- In a big bowl, mix in your dry ingredients, which consist of 1-1/2 Cups Bisquick, 2 Tbsp Seasoned Salt, 1 Tsp Paprika, 1 Tsp Black Pepper & 1 Tsp Dry Mustard
- Add 1 Cup Club Soda and whisk until smooth. It needs to have a low viscosity or else you'll have way too much batter on your fries.
- Dunk your fries into the batter and let them drain off before tossing them directly into the deep fryer.
- Deep fry @ 350°F for 4-5 minutes. I would recommend doing this in a pan of oil and sift out the batter that falls off to create less of a mess. We didn't do this.
- Drain a bit before taking out and toss directly into a bowl with ground sea salt & black peppercorn so that the exterior of the fries get seasoned generously.
- Place in a french fry serving dish or bowl and eat like the wonderful person that you are.
Total Fat 38g
Total Carbs 57g
Dietary Fiber 6g