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.
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.
If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.
Spiralized Curly Fries
For the potatoes
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.
Nutritional values are approximate.