From the potato variety to the thickness of the individual fry, type of cooking fat and frying methods, a lot goes into making Belgian fries. (dinozzaver (123RF))
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Maybe you’re out for a stroll or cycle in your new community and your nose picks up the familiar, even comforting aroma of something frying. Or perhaps, you’re out for a drive and you start to notice little roadside shacks adorned with one of the most recognizable foods in the world. Either way, it won’t be long before you come across one of Belgium’s 4,600 plus fry shops—which may be called frituur, frietkot or friterie.
It won’t be long before you come across one of Belgium’s 4,600 plus fry shops—which may be called frituur, frietkot or friterie. (Tobias Arhelger (Adobe Stock))
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From the potato variety to the thickness of the individual fry, type of cooking fat and frying methods, a lot goes into making Belgian fries, which are a large part of life in Belgium. Hopefully this guide helps you begin to navigate the surprising complexities of a decidedly simple pleasure.
First off, you can call them french fries if you want, but you’ll be showing your American side. In fact, it’s widely believed that the term “french fries” comes from American soldiers who had been in Belgium during World War I but mistakenly attributed the treat to France since the Wallonians sharing it with them spoke French. So, while in Belgium, you can simply call them frites or friet, which are both pronounced freet.
Belgian fries may seem like a fast food, but you should always be prepared to wait. One reason you’ll need some patience is that fries are enjoyed at all hours by people across all walks of life. It’s estimated that nearly 60% of Belgians eat at least one portion of fries each week—Fry-day nights are an especially popular time and lines can be long. It’s not uncommon for Belgian households to have a countertop deep fryer for just this reason.
Just before serving, they are re-fried at a higher temperature for a shorter time. (barmalini (123RF))
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Another reason is that the preparation process resulting in a perfectly golden, crunchy exterior and simultaneously soft and fluffy inside takes time. Flavorful potatoes (fresh, never frozen) are peeled, washed, dried and cut into individual sticks, then fried at a relatively low temperature and allowed to rest. Just before serving, they are re-fried at a higher temperature for a shorter time.
Flanders portion sizes: kleintje, medium or grote
Wallonia portion sizes: petite, moyenne or grande
Mayonnaise— the classic accompaniment: think nearly soft serve ice cream consistency and size
Américaine—mayonnaise, tomato paste, onions, herbs and capers
Andalouse—mayonnaise, tomato paste, herbs and usually peppers
Brazil—mayonnaise, curry and pineapple
Samurai—a ketchup mayo mix with harissa or sambal oelek
Stoverij/stoofvlees—the gravy from traditional Flemish beef stew, served warm
Vegans and strict vegetarians may want to ask what kind of fat is used. In Belgium, frying in beef fat is traditional and therefore the most common.
Vegans and strict vegetarians may want to ask what kind of fat is used. (mmoiseiiproduction (123RF))
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Fry shops, by law, are not restaurants, because if they were, operators would be required to have a chef’s diploma. Basically, everything on offer must be prepared by deep frying. Kippets/dipchicken, bitterballen, bicky burgers and other Belgian staples like these are displayed in a cold case ready to be fried to order. Locals know which is which so they may not be labeled, but that is a whole other topic.
