My first trip to Woodstock was back in the 70's. I was enrolled at Conestoga College in the Waterloo Campus Food and Beverage Course with professional chef Peter Basin teaching us theory and practical cooking experience. The costs to attend came from my pocket back then when money was too tight to mention. I took a part time driver job with CP Transport on Industrial Road Cambridge. My route took me to Woodstock to pick up a load of socks and underwear at Harvey Woods. I would park at the docks for the last loading of the day and wait a few hours sitting at a park close bye. Back then a very familiar food bus was parked close by serving fresh cut French Fries and Footlong Hotdogs. FRITZIE'S the King of FRIES! I must agree that they sure were expertly prepared. Crispy delicious fries sided with a mouthwatering Footlong along with deluxe toppings. One cheap and cheerful nosh outside in the park. It became something that I could afford and it became a weekly food fix. That old bus sure did pump out a lot of tasty street foods that always had a lineup. Soon Fritzie’s East and West opened with indoor outdoor tables or sitting in your vehicle. In 2023 Fritzie celebrated a half century here in Downtown Woodstock on Dundas Street Highway #2 exit 238 off the 401.Since I now live in Woodstock, I still get the hankering and it's just a short walk to get my hotdog and Fritzie's fry fix. These days the menu is quite extensive with just about everything one could want. The Milkshake flavours and onion rings are deluxe. The burger is most excellent with fresh toppings and a grilled toasted bun. Tuesdays five-dollar footlongs with fried onions, sweet relish and mustard which are my kind of toppings. The fried chicken and the fish and chips are also stellar. The two locations consistently serve quality diner food and is the main reason that Fritzie's is still the King.
Here is my Recipe for making French Fries at home.
The secret tips that make all the difference is using a serrated knife to cut the potatoes which gives a rougher surface making the fries crispier. Blanch in a vinegar water bath to wash away surface sugars that cause fries to burn before turning crispy. The best potatoes to use are Russet or Kennebec that have the perfect starch and sugar content. Using the right fry oil or shortening if you are stove top cooking in a shallow pan will give you ultimate results. I like the taste peanut oil gives and also a good all vegetable shortening. Duck Fat and Beef Tallow have a high smoke point and will give you the ultimate french fried potato. If you happen to be close to Woodstock stop by Fritzie’s and taste what fifty years of experience making french fries should taste like. Wayne Conrad Serbu thekitchenman
My first trip to Woodstock was back in the 70's. I was enrolled at Conestoga College in the Waterloo Campus Food and Beverage Course with professional chef Peter Basin teaching us theory and practical cooking experience. The costs to attend came from my pocket back then when money was too tight to mention. I took a part time driver job with CP Transport on Industrial Road Cambridge. My route took me to Woodstock to pick up a load of socks and underwear at Harvey Woods. I would park at the docks for the last loading of the day and wait a few hours sitting at a park close bye. Back then a very familiar food bus was parked close by serving fresh cut French Fries and Footlong Hotdogs. FRITZIE'S the King of FRIES! I must agree that they sure were expertly prepared. Crispy delicious fries sided with a mouthwatering Footlong along with deluxe toppings. One cheap and cheerful nosh outside in the park. It became something that I could afford and it became a weekly food fix. That old bus sure did pump out a lot of tasty street foods that always had a lineup. Soon Fritzie’s East and West opened with indoor outdoor tables or sitting in your vehicle. In 2023 Fritzie celebrated a half century here in Downtown Woodstock on Dundas Street Highway #2 exit 238 off the 401.Since I now live in Woodstock, I still get the hankering and it's just a short walk to get my hotdog and Fritzie's fry fix. These days the menu is quite extensive with just about everything one could want. The Milkshake flavours and onion rings are deluxe. The burger is most excellent with fresh toppings and a grilled toasted bun. Tuesdays five-dollar footlongs with fried onions, sweet relish and mustard which are my kind of toppings. The fried chicken and the fish and chips are also stellar. The two locations consistently serve quality diner food and is the main reason that Fritzie's is still the King.
Here is my Recipe for making French Fries at home.
The secret tips that make all the difference is using a serrated knife to cut the potatoes which gives a rougher surface making the fries crispier. Blanch in a vinegar water bath to wash away surface sugars that cause fries to burn before turning crispy. The best potatoes to use are Russet or Kennebec that have the perfect starch and sugar content. Using the right fry oil or shortening if you are stove top cooking in a shallow pan will give you ultimate results.
I like the taste peanut oil gives and also a good all vegetable shortening.
Duck Fat and Beef Tallow have a high smoke point and will give you the ultimate french fried potato.
If you happen to be close to Woodstock stop by Fritzie’s and taste what fifty years of experience making french fries should taste like.
Wayne Conrad Serbu
thekitchenman