Basket Of Curlies Recipe

Prepare potatoes

Scrub the russet potatoes well. Using a spiralizer fitted with a medium-thin blade (or a julienne peeler designed for curls), cut potatoes into long curly spirals. Place the cut curls in a large bowl of cold water as you work to remove surface starch.

Soak and dry

Soak the spirals in cold water for 20–30 minutes to further remove starch (this helps them crisp). Drain and spread the curls on clean kitchen towels or paper towels; pat thoroughly dry. For best results, allow to air-dry 10 minutes to remove residual moisture.

Make batter

In a medium bowl, whisk together the all-purpose flour, cornstarch (0.25 cup), baking powder, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. In a separate small bowl, beat the egg and combine with cold water. Pour wet into dry and stir until a slightly thick, smooth batter forms. If batter is too thick to coat, add up to 1–2 tablespoons more cold water.

Heat oil

Pour vegetable oil into a deep, heavy pot or skillet to a depth of about 2 inches (about 1–1.5 cups). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of batter — it should sizzle and float immediately.

Coat curls

Working in batches (do not overcrowd), dip a handful of dried potato spirals into the batter, allowing excess to drip off but ensuring curls are evenly coated. Shake gently to remove drips.

Fry

Carefully lower coated curls into hot oil and fry 2–3 minutes per batch until golden brown and crisp, turning gently if needed. Fry in batches so oil temperature recovers; maintain about 325–350°F. Use a slotted spoon or spider to remove fries and transfer to a wire rack set over a baking sheet or to paper towels to drain.

Double-fry for extra crisp (optional)

For extra-crisp curls, fry as above until pale golden (2–3 minutes), drain briefly, then raise oil temperature to 375°F (190°C) and return fries in small batches for an additional 45–60 seconds until deep golden and very crisp. Drain again.

Toss and season

While still hot, place fried curls in a large bowl. Sprinkle 1 tablespoon cornstarch over them and toss gently to absorb any surface oil and help seasoning stick. Add chopped parsley and grated Parmesan if using and toss lightly. Taste and add a pinch more salt if necessary. Serve immediately with lemon wedges if desired.

Whisk together mayonnaise, ketchup, hot sauce, smoked paprika, lemon juice, and salt in a small bowl until smooth. Chill until ready to serve. Adjust hot sauce and lemon to taste.