The Origin and History of Frites
Today, August 1, we celebrate International Belgian Fries Day, a dish that has transcended borders and has become an emblem of Belgian gastronomy. But what makes these fries so special? Why have they won the hearts of locals and foreigners alike? Join me in this chronicle to discover it.
Belgian fries, known locally as ‘frites’, are much more than just a snack. Together with chocolate and beer, they form the trilogy of Belgian gastronomy and are a proud emblem of the country. In fact, they aspire to be a UNESCO World Intangible Cultural Heritage, a title they would share with beer.
Belgian fries, known locally as ‘frites’, are much more than just a snack. Together with chocolate and beer, they form the trilogy of Belgian gastronomy and are a proud emblem of the country.
Although potatoes arrived in Belgium in the 16th century, it was not until the 19th century that they became a proper lunch dish. The story goes that its origin dates back to the 17th century, when a frost prevented fishing in the Meuse River, in the town of Namur.
Belgian fishermen, in an attempt to replace their catch, cut potatoes into the shape of small fish and fried them. However, this history is disputed and some argue that French fries originated in Paris in the late 18th century.
What is indisputable is the Belgians’ love for their ‘frites’. This love is so great that they have even asked the American dictionary Merriam-Webster to include the word ‘frites’ to differentiate them from ‘French fries’.
The Belgian French Fries Elaboration Process
The elaboration of the ‘frites’ is an art in itself. It starts with Bintje potatoes, which are washed, dried and cut lengthwise with a thickness of one centimeter. Then, they are fried at 160 ºC until they begin to float. After one minute, take them out and let them rest for 5-10 minutes before frying them a second time with the oil temperature at 180 ºC. This double frying process is what gives them their crispy outside and creamy inside texture.
Sauces: The Perfect Complement to ‘Frites’.
- But the ‘frites’ would not be complete without their accompanying sauces. The national favorite is mayonnaise, but the number of sauces that can top these cones is overwhelming. Curry ketchup, Samurai, Stoofvlees, Bicky, Joppie, Andalouse, are just some of the options.
- In Belgium, there are more than 5,000 friterias or ‘frietkots’ scattered throughout the country, each with its own recipe and style. Some of the most famous places to enjoy ‘frites’ include:
- De Frietketel in Ghent
- Maison Antoine in Brussels
- Fritland in the heart of the capital
- Frites Flagey, a street stall in Place Eugène Flagey
- Frituur de Kraanlei in Ghent
- La Dorée Spontin in Namur
- So, whether you are in Belgium or anywhere in the world, today is the day to enjoy some delicious Belgian fries.
- Happy International Belgian Fries Day!
