Anyone who knows Campus Life’s mascot Rory knows about his famous French Flies recipe. It is a delicacy from Rory’s home pond, and he loves to serve it to all his friends. Rory has decided to release his secret recipe for the readers of the Etownian to try. If you haven’t had the pleasure to try Rory’s Famous French Flies, here’s your chance to crunch on this classic!

First, you’ll need a few ingredients. Get some potatoes, vinegar, salt, oil and flies. Rory suggests that you use russet potatoes for this recipe, and make sure your flies come straight from France. He assures us that this is important, as all different types of flies have a different taste. 

Start by cutting your potatoes with a serrated knife, making sure the fries are exactly six millimeters, as you want them to be appropriately crunchy. Rinse off the cut fries in a colander for exactly 15 seconds—no more, no less. Once the cut fries are rinsed, place them in a pot with cold tap water, vinegar and salt. Bring them to a boil on high heat then immediately turn it down to low so the surface is barely rippling. Cook them for 10 minutes.

After cooking the fries, drain the water and let them dry on a tea towel. Now, fill up the oil three centimeters in a large pot over your stovetop. Preheat the oil to 400℉. After it preheats, add in the fries in three groupings, 10 seconds apart. Fry them for 50 seconds exactly, moving them around once or twice in that time. Remove the fries from the oil using a slotted spoon and let them cool for 30 minutes. Now to crisp them up, fry them again for four minutes to make them golden.  

Now that your fries are done, time for the seasoning!. If you enjoy your flies crispy, bake them at 350℉ for two minutes before sprinkling them on top. If you prefer them mushy, just drop the little insects right on the fries. Rory prefers his flies mushy, like nature intended, but he won’t judge you if you like them crisp. Now just add your salt or Old Bay seasoning! Rory hopes you enjoy his recipe!