Hello World KitchenBeta
Crispy, golden, and perfectly spiced, these homemade seasoned curly fries taste just like your favorite fast-food drive-thru treat. A thin, flavorful batter gives them that signature crunch.
Ingredients
Fries and Frying Oil
- 3 large Russet potatoes — Scrubbed clean, unpeeled
- 2 quarts Vegetable or peanut oil — For deep frying
Seasoned Batter
- 0.75 cup All-purpose flour
- 0.75 cup Water — Room temperature
- 2 teaspoons Kosher salt
- 1 tablespoon Paprika — Sweet or smoked, depending on preference
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 0.5 teaspoon Cayenne pepper — Adjust for heat preference
- 0.5 teaspoon Black pepper — Freshly ground
Instructions
-
Using a spiralizer, cut the potatoes into long, curly strands using the thicker noodle blade.
~5 minIf the strands are excessively long, cut them with kitchen shears into manageable 6 to 8-inch lengths. -
Place the spiralized potatoes into a large bowl and cover them with hot tap water. Let them soak for 30 minutes to remove excess starch.
~30 minSoaking is crucial for achieving a crispy interior. -
While the potatoes soak, prepare the batter. In a large bowl, whisk together the flour, water, salt, paprika, garlic powder, onion powder, cayenne pepper, and black pepper until completely smooth. The batter should be thin like pancake batter.
~5 minIf the batter is too thick, add water 1 tablespoon at a time. -
Drain the potatoes thoroughly and pat them completely dry with paper towels or a clean kitchen towel.
~5 minMoisture is the enemy of crispy fries; ensure they are as dry as possible before battering. -
Pour the vegetable oil into a Dutch oven or deep fryer to a depth of at least 2 inches. Heat the oil to 375°F (190°C) over medium-high heat.
~10 minKeep a deep-fry thermometer in the oil to monitor the temperature continuously. -
Toss a handful of the dried potatoes into the batter, tossing well to coat every strand. Lift them out, letting any excess batter drip off back into the bowl.
~2 min -
Carefully lower the battered potatoes into the hot oil. Fry in batches for 4-5 minutes until deep golden brown and crispy. Stir occasionally with a spider to prevent them from sticking together.
~5 minDo not overcrowd the pot, or the oil temperature will drop and the fries will be greasy. -
Use a spider or slotted spoon to remove the fries from the oil. Transfer them to a wire cooling rack set over a baking sheet to drain.
~1 minSprinkle with an extra pinch of salt immediately after they come out of the oil, if desired. -
Allow the oil to return to 375°F (190°C) before repeating the battering and frying process with the remaining potatoes.
~10 min
Nutrition
Equipment
- Spiralizer
- Large mixing bowls
- Dutch oven or deep fryer
- Deep-fry thermometer
- Wire cooling rack
- Spider or slotted spoon
- Whisk
Tips & Storage
- For the closest fast-food flavor, don't skimp on the onion and garlic powders.
- A wire rack is much better than paper towels for draining, as it prevents the fries from steaming and getting soggy.
- You can keep finished batches warm in an oven preheated to 200°F (95°C) while you fry the rest.
- Storage: Store leftover fries in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer at 350°F or in an oven at 400°F for 5-8 minutes until crispy. Microwaving is not recommended as it will make them soggy.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
