And since then we say Belgian fries. BelÂgian national dish “les frites’ was wrongly given the name ‘French Fries’ by American servicemen when they arrived in Belgium at the end of the First World War. They named the fries after the French language spoken in Wallonia creating confusion with the inÂvention’s nationality. The American soldiers thought they were served in a France terriÂtory.
The Belgian Fries called “frites†are part of Belgium’s gastronomic and culÂtural heritage. You will find frites stalls evÂerywhere while visiting Belgium. Belgian fries have their own sharter: the mesure of quality for good fries: first of all, don’t use frozen fries, as it must choose the medium-firm consistance so as Not too firm not too soft.
The methods of frying the potatoes also has to be practised; good frite has to be 1 cm square, rectangular, and fried twice. First frying has to be made at 150° C and the secÂond one at 175 ° C and you will get a golden fry that is crispy on the outside and and soft inside as the result. To give additional sensation on your Belgian frites, add some delicious sauce like mayonnaise, andalouse, pickels, samurai, cocktail, bolognaise, americaine, sauce riche, sauce chasseur, or fromage on top of the fries.
In every streets vendor, Belgian frites wrapped in a traditional paper cone, served with mayonnaise and curry ketchup, with a small plastic fork on top and a frikandel on the side and you can also order other snacks like gehaktbal or croquette.
Mayonnaise and ketchup are traditionÂally sauces eaten with fries in Belgium. The Friteries normally offer you a number of different sauces for the fries and meats, inÂcluding aioli and sauce Americaine but also much more elaborate varieties, including Béarnaise sauce.There are frequently over a dozen options, and most are mayonnaise-based. Varieties include Mammoet sauce, American sauce, and many more. Most of the sauces can be found ready to use in suÂpermarkets and the use of the sauce to other dishes as well.
