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.
The Best
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.
Some restaurants give you those thick fries. If that’s what you’re after use a bigger blade. They will need to cook a bit longer.
I was after almost a potato straw texture. Thin and very crunchy. And that’s exactly what I got. I served them on the side, but I will definitely pile these up on my next hamburger. Yes, on my burger. Like onions, but …. potatoes! They’ll add a wonderful crunch to burgers!
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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. I used it to make these fries and they came out perfectly. It does a great job of getting to temperature (it does not have the ability to control the temp) and staying there.
The Presto Fry Daddy is perfect for making smaller batches of food. It only uses a few cups of oil and comes to temperature quickly. Clean-up is easy too!
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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
Equipment
Ingredients
For the potatoes
- 2 large russet potatoes peeled if desired
- water
- vegetable oil for deep frying
- Kosher salt
For the batter
- 1 cup water
- ½ cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon seasoned salt substitute Mrs. Dash if you like
- ½ teaspoon cayenne
- Kosher salt
- 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.
Notes
Nutrition
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