Fondue Fries by Le Bab

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Method

Heat the oil to 160C and blanch the chips for 5 minutes. Drain them well and cool completely.
When ready to serve, increase the heat of the oil to 190C and fry the chips for 2-3 minutes until they are slightly coloured on the outside and crispy. Drain well and season with salt when they are still piping hot.
Mix the cornflour and the cheese thoroughly. Bring the wine to a rolling boil in a large saucepan and vigorously whisk in the cheese mix until the sauce becomes thick and smooth, and just begins to bubble. Adjust the consistency to your liking by whisking in a splash of water if necessary.

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