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.
I don’t think either one of us expected that we’d love this spiralized potato salad so much. Honestly, it’s been so long since I had Green Goddess salad dressing that I only vaguely recalled what it tasted like. And sweet potatoes in a potato salad? That’s not something I had considered before. Well now I’m in love with both the dressing and sweet potatoes and everything else in this wonderful salad. Slightly crunchy, it has a great freshness to it. It’s also amazingly easy to make and is a different winner for picnics or family get-togethers. I like to make a cut down the sides of my potatoes before cutting them into spirals. Otherwise I end up some one really, really long pieces of potato.
If you’re making this spiralized potato salad for an outing, wait until you get to your destination before adding the dressing and garnish.
A spiral slicer is a great fun toy, specially when it comes to radishes. I’ve made another radish salad, which I really love. I thought I’d try something different with the big bag of radishes I picked up at the farmer’s market last weekend. Oregano is really what makes this salad fantastic. I used dry, but if you have fresh, substitute 2 teaspoons of chopped fresh oregano for the dried. This salad holds up well in the fridge so you can easily make it the night before you need to serve it. Just toss it a bit before serving so that the dressing covers the radishes.
If you would’ve put beets in front of me when I was a kid I would’ve said “Ewwwww” and pushed them away. Now, I find that I really like them, specially when roasted. Or pickled. Or even better, spiralized, roasted, and pickled! The aroma as the beets roast is fantastic. The shallots and rosemary combine with the beets for something really special. They then go into jars with a brine, but not a normal pickling brine. The addition of red onions and tarragon add so much to the beets. Even beet haters will love them! Make sure you wear kitchen gloves when handling the beets, and clean your spiralizer (and cutting board) immediately after using them. I also learned quickly that you want to use beets with a little ‘give’ to them – not too hard. A few that I grabbed were hard to spiralize, and I ended up turning them by hand instead of using the crank. No worries, they still came out fantastic! Lesson learned!
It’s not like you have to have a spiralizer to make pretty salads, but it sure does help. And it’s fast and easy. This spiralized radish salad took only minutes to make. It tastes very much like a slaw, with a great radish crunch and a perfect citrus vinaigrette. This was my first time spiralizing radishes. I was afraid it wasn’t going to work, but they came out perfectly. First, you have to start with big radishes. No wimpy long thin ones. Second, you need to make a shallow cut down each radish. If you don’t you’ll end up with one really long radish spiral that goes on and on and on. Then, just cut off the ends, insert into your spiralizer, and get to turning!