A new Belgian Fries franchise was recently launched. It is named Friitz (with double i, pronounce as
[/' f r i: t s /]), inspired by Fritz, the first man known to have opened a fry …
Belgian Fries and fry shops around the world: an overview of what is happening with Belgian Fries on our planet.
Thinking of starting your own Belgian Fry business. Check here for more details.
Every day more disappear from the Belgian landscape: the “frietkot” or “fritkot”. Information and lots of pictures of the typical fry shacks.
My aim is to make this website the most complete resource on (Belgian) Fries … but I need your help for more information and pictures! So if you have any news, please let me know.
About me travelling the world as the Missionary of the Belgian Fry.
(pls check the video at the bottom of the page)
249 days after the last election, Belgium still has no government (or no new government to be exact, the old one is still in place as an interim-government). Thus, on Feb. 17th 2011, Belgium broke …
I’m still compiling this page and need your help: let me know how you call Fries in your language, if possible with the phonetic transcription. My email address: webmaster@belgianfries.com.
Soundsamples (WAV or other formats) are welcome …
My partner in fry-crime and author of many books on fry history, Paul Ilegems, recently did some spring cleaning and found the very last items of his books. They have been out of …
U bent veertien dagen op reis geweest naar den vreemde. U landt op Zaventem, neemt de trein naar Gent-Sint-Pieters en u stapt de koude Belgische lucht weer in. Wat is het eerste dat u doet? …
Hey Mich
Very informative site but I do not see any reference to Belgian fries having to be cooked in beef fat which I remember from visiting many years ago. Can you confirm whether this is still the case or whether healthier oils have now been substituted and indeed what is the comparison. I hear veggie based oil will not be as good.
Also, all the bits leading up to serving seem to take time and space. Can you let us know the exact process of making and serving fries from a fry shack or van. Surely the drying process both after peeling and per frying would necessitate something having to be done off site. I simply cannot understand how one of these places has the space.
Also what would be the turnaround on the oil? I saw one video on YouTube from a shop in Belgium where the lady changed the oil everyday……very expensive fries I would imagine.
Keep up the good work
db