| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Active: | 20 min |
| Yield: | 2 to 4 servings |
Ingredients
- 2 large potatoes
- Vegetable oil, for deep frying
- Kosher salt
- 1/2 cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon seasoned salt
- 1/2 teaspoon cayenne
- Kosher salt and freshly ground black pepper
Instructions
- For the potatoes: Spiralize the potatoes into fries and soak in water in a container for 1 hour in the refrigerator.
- For the batter: Combine the flour, paprika, seasoned salt, cayenne, some salt and pepper and 1 cup water in a large pitcher and pour into a large resealable plastic bag.
- Drain the fries and pat dry. Put them 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.
- Heat about 3 inches of oil in a heavy-bottomed pot over medium heat to 365 degrees F.
- Cook the fries in batches until golden and crispy, about 2 minutes per batch. Drain on a paper towel-lined plate, sprinkle with salt and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 478 |
| Total Fat | 31 g |
| Saturated Fat | 2 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 542 mg |
Reviews
They did fry with minimal spatter and were very crispy. Crunchy and tasty.
However, I may decide to just do a dry flour breading and not add the water to the batter.
I also used “popcorn salt” to season them after frying.
No popcorn salt in your pantry, no problem…..just add kosher salt to a spice grinder and process. Popcorn salt without the expense.
(NOTE: THE TEXT IN BOLD PRINT ARE MY PERSONAL COMMENTS)
Directions
For the potatoes: Spiralize the potatoes into fries and soak in water in a container for 1 hour in the refrigerator. NO PROBLEM YET!
For the batter: Combine the flour, paprika, seasoned salt, cayenne, some salt and pepper and 1 cup water in a large pitcher and pour into a large resealable plastic bag. OK. STILL not a problem…
Drain the fries and pat dry. Put them 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.
NOW…we are heading toward HADES in a proverbial FRY-BASKET…
Heat about 3 inches of oil in a heavy-bottomed pot over medium heat to 365 degrees F.
…no arguments HERE… BUT READ ON…
Cook the fries in batches until golden and crispy, about 2 minutes per batch. Drain on a paper towel-lined plate, sprinkle with salt and serve immediately.
OK. NOVICE COOKS TAKE NOTE!!! WATER & OIL? NOT A HAPPY COMBO! (e.g. DON’T PUT ANYTHING THIS WET IN 3 INCHES OF HOT OIL UNLESS YOUR APPROX. 10-12″ DIAMETER FRYING VESSEL IS AT LEAST 18-20″ TALL!)
Special equipment: a spiralizer and a deep-frying thermometer
I STRONGLY SUGGEST IF YOU FOLLOW THESE DIRECTIONS TO THE LETTER, YOU ADD TO THE ABOVE-REFERENCED LIST OF SPECIAL EQUPMENT: A FIRE EXTINGUISHER, FLOUR/BAKING SODA TO TOSS ON POTENTIAL CONFLAGRATION SHOULD A FIRE EXTINGUISHER NOT BE READILY AT HAND…A PHONE WITH “NINE” & “ONE” ALREADY PRE-DIALED…..AND BUILD A STRONG RELATIONSHIP WITH YOUR LOCAL FIRE DEPARTMENT.
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/curly-fries.html?oc=linkback