Curly Fries Recipe
Make Curly Fries Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & Prep
Batter & Coating
Frying / Finishing
Dips (optional)
Method
Potatoes & Prep
- 1
Wash and spiral-cut
Scrub the russet potatoes well. Using a spiralizer fitted with a medium-tight blade or a curly fry cutter, cut each potato into spiral curls. If you don't have a spiralizer, use a knife to cut long thin curls by rotating the potato while cutting a continuous spiral about 1/4 inch (6 mm) thick.
- 2
Rinse and soak
Place the spiral-cut potatoes in a large bowl and pour in cold water to cover. Swirl and drain until the water runs clearer to remove surface starch. Refill the bowl with the 1200 ml cold water and the 300 ml ice to make an ice bath, then soak the potatoes for at least 30 minutes, up to 2 hours. This firms the fries and improves crisping.
- 3
Dry thoroughly
Drain the potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat and air-dry for 10–15 minutes until most surface moisture is removed. Excess moisture prevents crisping and causes oil splatter.
Batter & Coating
- 4
Make seasoned batter
In a medium bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Gradually whisk in the 240 ml cold sparkling water until a smooth, slightly thick batter forms — it should lightly coat the back of a spoon. Keep the batter cold in the fridge if not using immediately.
- 5
Frying / Finishing
- 6
Heat oil
In a heavy pot or deep fryer, heat about 1.5 cups of vegetable oil to 180°C (350°F). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 30–40 seconds.
- 7
Fry in batches
Carefully add a single layer of coated curly fries to the hot oil, being careful not to overcrowd. Fry for 3–4 minutes per batch, turning as needed, until golden brown and crisp. If fries stick together, gently separate them with tongs. Remove to a paper towel-lined tray or wire rack to drain.
- 8
Double-fry option for extra crispiness
For an extra-crispy texture, fry the potatoes once at 160°C (320°F) for 3–4 minutes to cook through. Remove and drain briefly, then raise oil temperature to 190°C (375°F) and fry again 1–2 minutes until deeply golden and crunchy.
- 9
Season and finish
While still hot, sprinkle the fries with the finishing salt and toss with the optional chopped parsley. Serve immediately for best texture.
- 10
Baking alternative
If you prefer to bake: preheat oven to 220°C (425°F). Toss the dried spiral potatoes lightly with 2 tbsp vegetable oil, then coat in a few tablespoons of the seasoned flour mixture (reserve remaining batter). Arrange on a baking sheet in a single layer. Bake 18–25 minutes, turning once, until golden and crisp. For extra crispness, broil 1–2 minutes at the end — watch carefully.
Dips (optional)
- 11
Make dipping sauces
For a simple fry sauce, mix the 0.5 cup ketchup with 0.25 cup mayonnaise and 1 tsp hot sauce. Adjust seasoning to taste. Serve alongside the hot curly fries.