Directions:
- Bake the french fries until they are 3/4 of the way done. Remove from oven and allow to slightly cool while you prep the other steps.
- In a shallow dish, combine fried onions, parmesan cheese and a pinch each of salt and pepper. Mix until evenly distributed.
- In a seperate shallow dish, lightly beat the eggs.
- Now, carefully place the french fries in the eggs and with a slotted spoon (or tongs) transfer over to the onion/cheese mix. Throughly coat the fries with the dry mix before transfering back to the baking sheet. Repeat steps as neccesary. (you may need to do it in batches if all the fries won't fit in each dish at one time)
- Place back in the oven and allow to finish baking. By the time the fries are all the way done the cheese and onions should be nice and crispy on the outside.
- Eat and enjoy! (i like these w/ sour cream or real, Dutch frittesaus.. but ketchup is good too!)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 463.45 Kcal (1940 kJ) | ||
| Calories from fat | 216.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.09g | 37% | |
|---|---|---|---|
| Cholesterol | 4.88mg | 2% | |
| Sodium | 554.14mg | 23% | |
| Potassium | 837.71mg | 18% | |
| Total Carbs | 55.69g | 19% | |
| Sugars | 0.12g | 0% | |
| Dietary Fiber | 5.6g | 22% | |
| Protein | 8.37g | 17% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 1.6mg | 9% | |
| Calcium | 83.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 277.49 Kcal (1162 kJ) | ||
| Calories from fat | 129.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.42g | 37% | |
|---|---|---|---|
| Cholesterol | 2.92mg | 2% | |
| Sodium | 331.79mg | 23% | |
| Potassium | 501.59mg | 18% | |
| Total Carbs | 33.34g | 19% | |
| Sugars | 0.07g | 0% | |
| Dietary Fiber | 3.35g | 22% | |
| Protein | 5.01g | 17% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 1mg | 9% | |
| Calcium | 50.2mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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