Spiralized Curly Fries

It’s over. Done. My quest for an absolutely perfect spiralized curly fries 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 that night. In fact, I don’t even remember what else I had. I just remember these curly fries.Spiralized Curly Fries

i used the smallest blade on my spiral slicer to make these spiralized 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.

I also love making a copycat of McDonald’s fries. They aren’t spiraled, but boy, they’re good! But then, Arby’s fries are spiral….

Spiralized Curly Fries

Course Side
Cuisine American
Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings 4 servings

Ingredients

For the potatoes

  • 2 large russet potatoes peeled if desired
  • Water
  • Vegetable or canola oil for deep frying
  • Kosher salt

For the batter

  • 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

Instructions

For the potatoes

  • 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.

For the batter

  • 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.


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.