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

The Best 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.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

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
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5 from 1 vote

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. 
Course Side
Cuisine American
Keyword fries, spiral
Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings 4 servings
Calories 204kcal

Equipment

Ingredients

For the potatoes

For the batter

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.

Nutrition

Calories: 204kcal | Carbohydrates: 46g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 594mg | Potassium: 796mg | Fiber: 3g | Sugar: 1g | Vitamin A: 183IU | Vitamin C: 14mg | Calcium: 29mg | Iron: 2mg

Nutritional values are approximate.

Spiralized Potato Salad with Green Goddess Dressing

I don’t think either one of us expected it. We didn’t know that we’d love this spiralized potato salad with Green Goddess dressing as much as we did. Honestly, it’s been so long since I had Green Goddess salad dressing. I only vaguely recalled what it tasted like. I also wasn’t so sure about sweet potatoes in a potato salad.  It’s not something I had considered before. I should have. It’s amazingly good.

Spiralized Potato Salad with Green Goddess Dressing

Crunchy Cream Greatness

Well now I’m in love with both the Green Goddess dressing and the spiralized 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’d make this again and again.

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 piece of potato that is impossible to even fit into a salad bowl. If you’re making this spiralized potato salad for an outing, wait until you get to your destination before adding the dressing and garnish. My spiral Churchill Downs butterbean and radish salad is almost as awesome too. Give it a try!

Spiralized Potato Salad with Green Goddess Dressing
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4 from 1 vote

Spiralized Potato Salad with Green Goddess Dressing

I don’t think either one of us expected it. We didn’t know that we’d love this spiralized potato salad with Green Goddess dressing as much as we did. 
Course Side
Cuisine American
Keyword potato salad, spiral
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 139kcal

Equipment

Ingredients

  • 2 medium sweet potatoes peeled
  • 1 medium russet potato peeled
  • 2 tablespoons water
  • dash kosher salt
  • Green Goddess Dressing
  • green onion chopped, for garnish
  • parsley chopped, for garnish

Instructions

  • Spiralize the potatoes and transfer to a microwave-safe bowl.
  • Add the water and a dash of salt. Toss to coat then microwave on high 4-5 minutes or until the potatoes just start to soften. You want them to still have a bit of a crunch.
  • Remove the bowl and let cool.
  • Add in the dressing and toss to coat.
  • Serve garnished with green onion and parsley.

Nutrition

Calories: 139kcal | Carbohydrates: 32g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 65mg | Potassium: 603mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16032IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 1mg

Nutritional values are approximate.

Spiralized Radish Salad Version 2.0

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 and make a spiralized radish salad. 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. Make sure to chop it pretty fine, not leaving any big pieces.

Spiralized Radish Salad Version 2.0

A Salad That Screams ‘Wow’

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. Unlike many salads, this one holds it’s crunch thanks to, well, crunchy radishes of course! Since radishes are firm, that also means that spiralizing them is much easier. In fact, I think they’re rather fun. I’ve also found myself just snacking on spiral radishes. I keep them in the fridge until I’m ready to eat them.

If you’re not a fan of caraway seed you can leave it out and still enjoy a fantastic side dish.

Also try my spiralized radish salad version 1.0.

Spiralized Radish Salad Version 2.0
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4 from 1 vote

Spiralized Radish Salad Version 2.0

I thought I’d try something different with the big bag of radishes I picked up at the farmer’s market last weekend and make a spiralized radish salad. Oregano is really what makes this salad fantastic.
Course Salad
Cuisine American
Keyword radishes, salad, spiral
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 14kcal

Equipment

Ingredients

Instructions

  • In a large bowl, whisk together all but the radishes.
  • Rinse the radishes.
  • Cut the ends off and make a cut 1/2 way thru the radish, length-wise.
  • Insert the radish in tho the slicer.with the largest end toward the blades.
  • Slice the radishes and then add to the vinaigrette.
  • Toss to coat.
  • Refrigerate for 1 hour.
  • Toss lightly before serving.

Nutrition

Calories: 14kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 80mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg

Nutritional values are approximate.

Spiralized Roasted Pickled Beets

If you would’ve put beets in front of me when I was a kid I would’ve said “Ewwwww”. Then I would’ve pushed them away. And I’d make a face. 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. Spiralized roasted pickled beets are amazing. These are not the beets my mom tried to serve me when I was a kid. Sorry mom. These are way, way better!

Spiralized Roasted Pickled Beets

Different And Very Delicious

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. Roasted spiralized pickled beets can be messy.

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!

Also try some of my long-time favorites, pineapple baby beets and roasted beet salad.

Spiralized Roasted Pickled Beets
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5 from 1 vote

Spiralized Roasted Pickled Beets

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. Spiralized roasted pickled beets are amazing.
Course Side
Cuisine American
Keyword beets, roasted
Prep Time 15 minutes
Cook Time 3 days 2 hours
Total Time 3 days 2 hours 15 minutes
Servings 1 quart
Calories 981kcal

Equipment

Ingredients

For the roasted beets

  • 6 medium beets cleaned, peeled. Try to select beets that are slightly soft. Tougher beets will be difficult to spiralize.
  • 2 large shallots peeled, sliced thin
  • 2 sprigs rosemary or 1 teaspoon dried rosemary, crushed
  • 2 teaspoons olive oil

For the picking brine

Instructions

For the roasted beets

  • Preheat oven to 400 F.
  • Note: I like to cut a small slit down the sides of the beets. This produces a single half moon spiral.
  • Spiralize the beets. Tougher beets can be difficult to spiralize. Make sure you put the root side into the spiralizer first and have the stem side towards the crank.
  • Wash your spiralizer to keep it from staining.
  • Place beets onto a large piece of foil. Top with the shallots, sprinkle with rosemary, and drizzle with oil.
  • Seal the foil tightly and place into the oven for 30-40 minutes or until tender but not mushy. Be careful opening the packet as the steam will be hot.
  • Let cool completely before pickling.

For the picking brine

  • Bring vinegar, tarragon, salt, sugar and water to a boil in a medium saucepan. Stir until the sugar is dissolved. Remove from heat and let cool completely.
  • Alternative beets and onions in jars.
  • Pour in the brine. Add more water if necessary to completely cover the beets.
  • Seal and store in the refrigerator for at least 3 days before serving.

Nutrition

Calories: 981kcal | Carbohydrates: 219g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Sodium: 4469mg | Potassium: 3805mg | Fiber: 33g | Sugar: 177g | Vitamin A: 593IU | Vitamin C: 65mg | Calcium: 296mg | Iron: 11mg

Nutritional values are approximate.

Spiralized Radish Salad

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. Radishes hold up really great over time, unless traditional salads or slaws that start to look a little bit ‘sad’ after a day or too. And the radishes keep their crunchiness day after day, and that’s a big win too!

Spiralized Radish Salad

Spiral Radishes? Yes!

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!

Make extra spiral radishes and keep them in your refrigerator. They make for excellent snacks and they’re much healthier than most things you’d find in a bag!

For a slight variation on this salad, try my spiralized radish salad version 2.0.

Spiralized Radish Salad
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5 from 1 vote

Spiralized Radish Salad

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.
Course Salad
Cuisine American
Keyword radishes, salad
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 -6 servings
Calories 37kcal

Equipment

Ingredients

  • 2 tablespoon orange juice
  • 3 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 pound radishes the larger, the better, spiralized (make a thin slice down the sides of the radishes first so that you don't get one long spiral radish) or sliced thin
  • ¼ cup cilantro chopped
  • ½ medium red onion minced
  • Kosher salt to taste
  • ground black pepper to taste

Instructions

  • Whisk together the orange and lime juices, olive oil and sugar in a large bowl.
  • Add remaining ingredients and toss to coat. Season with salt and pepper.
  • Refrigerate for 1 hour. Toss to coat before serving.

Nutrition

Calories: 37kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 77mg | Potassium: 321mg | Fiber: 2g | Sugar: 5g | Vitamin A: 106IU | Vitamin C: 26mg | Calcium: 36mg | Iron: 1mg

Nutritional values are approximate.