Curly fries
Votes: 1
Time: 1 hour 50 min.
Complexity: easily
Servings: 2 - 4
Complexity: easily
Servings: 2 - 4
Thin, curled French fries look especially delicious and are crispier than traditional strips. To cut the potatoes this way, you'll need a spiralizer. The thinly sliced fries need to soak in cold water for a while to release as much starch as possible, resulting in a crispier snack. The dried, sliced potatoes are then dredged in a batter seasoned with cayenne pepper, salt, and paprika, and deep-fried until golden brown. If you don't have a deep fryer, use a tall, heavy-bottomed pot with a deep-fry thermometer attached to the side. These savory, curly fries make a great snack and addition to your appetizers.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Potato
- 2 large potatoes
- Vegetable oil, for deep-frying
Batter
- 0.5 cups premium flour
- 2 tsp paprika
- 1 teaspoon seasoned salt
- 0.5 tsp cayenne pepper
- Special equipment: spiralizer and deep-fry thermometer
We recommend
Recipes with similar ingredients: French fries, potato, salt with spices, ground cayenne pepper, paprika
Cooking the dish according to the recipe:
- Spiralize the potatoes and soak them in water for 1 hour, then refrigerate.
- Batter:
Combine flour, paprika, seasoning salt, cayenne pepper, a pinch of salt and black pepper, and 1 cup water in a large pitcher and pour into a large zip-lock plastic bag. - Drain the potatoes and pat them dry. Place them in the bag with the batter and massage them until thoroughly coated. Set aside for 30 minutes to allow the potatoes to absorb all the flavors.
- In a heavy-bottomed saucepan, heat about 7 cm of vegetable oil over medium heat until it registers 180°C on a deep-fry thermometer.
Fry the fries in batches until golden brown and crispy, about 2 minutes per batch. Transfer to a paper towel-lined plate to drain, sprinkle with salt, and serve immediately.
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