Curly Fries

I am not a huge French fry person, but I do love curly fries. 🙂 When my husband surprised me with a spiralizer, I planned to use it to make zucchini noodle dishes… Somehow, curly fries moved to the top of the list. Zucchini noodles will be next!

This recipe was adapted from Ree Drummond, via Food Network.com. I think that they were especially delicious because of the seasoned batter. This recipe would be amazing with sweet potatoes too.

Yield: 4 to 6 servings

For the Potatoes:

• 3 large potatoes (I used Yukon gold)
• Vegetable oil, for deep frying (about 3 liters- I used a combination of sunflower and canola oil)
• Kosher salt

For the Batter:

• 1/2 cup all-purpose flour
• 2 teaspoons paprika
• 1 teaspoon seasoned salt (I used Slap Ya Mama creole seasoning)
• 1/2 teaspoon cayenne
• Kosher salt and freshly ground black pepper

1. For the potatoes: Using a medium-size spiralizer, cut the potatoes into fries and soak in water in a container for 1 hour in the refrigerator.
2. For the batter: Combine the flour, paprika, seasoned salt, cayenne, some salt and pepper and 1 cup water in a measuring cup and pour into a large resealable plastic bag.
3. Drain the fries in a colander and pat dry. Break the long strands into smaller portions.
4. Put the cut potatoes in the bag with the batter and massage to make sure they are coated thoroughly with it. Set aside for 30 minutes so the fries can absorb all the flavors.
5. Prior to frying, drain the batter-soaked fries in a colander set over a bowl.
6. Heat about 3 inches of oil in a heavy-bottomed pot over medium heat to 365 degrees F. (I used a deep pasta pot and a deep-frying thermometer.)
7. Cook the fries in batches until golden and crispy, about 2 to 3 minutes per batch.
8. Remove with a slotted spoon or Asian kitchen spider and drain on a paper towel-lined plate or rimmed baking sheet.
9. Sprinkle with salt and serve immediately.