It’s over. Done. My quest for an absolutely perfect curly fry recipe is over. I have reached the end, and the end is good. Perfectly curly. Perfectly seasoned. And perfectly crunchy. I could’ve just skipped whatever else it was I was having for dinner. I don’t even remember what else I had. I just remember these curly fries.
i used the smallest blade on my spiral slicer to make these curly fries. You could use the bigger one, but of course cook times will go up. I think the small blade is the perfect size.
The batter gives the fries their fantastic flavor. I plan on using the same batter on a whole lot of other fried foods. It’s a thin batter, not thick. Perfect for something like fish fillets or even non-curly fries.
- 2 large russet potatoes, peeled if desired
- Vegetable or canola oil, for deep frying
- Kosher salt
- 1 cup water
- 1/2 cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon seasoned salt (substitute Mrs. Dash if you like)
- 1/2 teaspoon cayenne
- Kosher salt and freshly ground black pepper
- Fill a resealable container with cold water.
- Spiralize the potatoes (I used the smallest blade) and place into the water.
- Transfer to the refrigerator for 1 hour.
- Place all of the batter ingredients into a large bowl or container and whisk until smooth.
- Heat 3" of oil in a deep fryer or Dutch oven to 365 F.
- Drain the potatoes and pat dry.
- Place potatoes in the batter and coat well.
- Working in batches, fry the potatoes until golden brown, turning once.
- Transfer cooked potatoes to a wire rack or pan lined with paper towels and sprinkle liberally with salt.
- Serve immediately.