How to Make the Perfect Belgian Fries with Ossewit
At Frietjethuis.com, we believe in staying true to tradition. And nothing says traditional like Belgian fries cooked in ossewit – pure rendered beef fat that brings unmatched flavour, crispiness, and authenticity to your frietjes.
What Is Ossewit?
Ossewit (beef dripping) is a classic Belgian frying fat made from rendered cow’s fat. Unlike vegetable oils, it delivers a richer taste and that signature golden crunch Belgian fries are famous for.
What You Need
- Firm, starchy potatoes (e.g. Bintje or Agria)
- Ossewit (available from our online store)
- A deep fryer or heavy pot with a thermometer
- Paper towels
- Sea salt to finish
Step-by-Step: The Frietjethuis Way
1. Peel and Cut
Peel the potatoes and cut them into fries about 1 cm thick. Keep them uniform so they cook evenly.
2. Rinse and Dry
Rinse the cut fries in cold water to remove excess starch, then pat them completely dry with a towel. This is key for a crispy finish.
3. First Fry (Blanching)
Heat the ossewit to 140°C (284°F). Fry the potatoes in small batches for about 5–7 minutes until soft but pale. Remove and let them rest on paper towels.
4. Chill and Rest
Let the fries rest for at least 30 minutes – even better if you can refrigerate them for an hour. This helps build texture.
5. Second Fry (Crisping)
Reheat the ossewit to 180°C (356°F). Fry the potatoes again in small batches until golden and crispy – about 2–3 minutes.
6. Season and Serve
Drain the fries on paper towels and sprinkle generously with sea salt while hot. Serve with your favourite sauce.
Why Ossewit?
Vegetable oil might be convenient, but ossewit offers the depth of flavour true friet lovers crave. It's what sets Belgian fries apart from the rest of the world. At Frietjethuis.com, it’s our secret weapon – and now it can be yours too.
Ready to Fry Like a Pro?
Explore our full range of authentic frying fats, sauces, and snacks at Frietjethuis.com. Bring the Belgian frituur experience to your kitchen.