Curly Fries Recipe

Curly Fries

1. 1

   Prepare potatoes

   Wash and scrub the potatoes thoroughly. Do not peel unless you prefer peeled fries. Fit a spiral cutter or curly fry attachment to a mandoline or handheld spiralizer and cut each potato into tight spirals. If you don't have a spiralizer, use a knife to cut thin continuous curls or make thin long fries; note that shape will differ.

2. 2

   Rinse and dry

   Place the cut spirals into a large bowl of cold water and swish to remove surface starch for 2–3 minutes. Drain and repeat once more until the water runs clearer. Drain well, then spread the spirals on clean kitchen towels or paper towels and pat as dry as possible. Excess moisture will cause oil splatter and prevent crisping.

3. 3

   Make coating

   In a medium bowl combine cornstarch, all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Whisk to evenly distribute the spices. Add the cold water 1 tablespoon at a time and whisk to make a thin batter that will lightly coat the fries. The consistency should be like heavy cream — thin enough to cling but not run off entirely. Adjust with the remaining tablespoon if needed.

4. 4

   Coat the spirals

   Working in small batches (to avoid clumping), place a portion of the dried potato spirals into the batter bowl and toss gently until evenly coated. Lift them out allowing excess batter to drip back into the bowl. Place coated spirals on a parchment-lined tray in a single layer without heavy overlap.

5. 5

   Heat the oil

   Pour vegetable oil into a heavy, deep pot or deep fryer so it is at least 3–4 inches deep (about 1–1.5 L for a medium pot). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float immediately.

6. 6

   First fry (blanch)

   Fry the coated spirals in small batches for 3–4 minutes until they are set and pale golden but not deeply browned. This step cooks the potato through. Remove with a slotted spider or slotted spoon and drain on a wire rack or paper towels. Let them rest for 5 minutes.

7. 7

   Second fry (crisp)

   Increase the oil temperature to 375°F (190°C). Fry the blanched spirals again in batches for 1.5–3 minutes, until they are deep golden-brown and crisp. Watch closely to avoid burning. Remove to a wire rack or paper towels and immediately season with a light sprinkle of additional salt to taste if desired.

8. 8

   Serve

   Transfer curly fries to a serving platter. If using, sprinkle chopped fresh parsley for color. Serve hot with ketchup, aioli, ranch, or your preferred dipping sauces.