Curly Fries

When my nephew bought us a spiralizer for Christmas, I admit my first thought wasn't: Ooh! Healthy zucchini noodles! But rather: Yay! Curly fries!  We've spiralized several kinds of veg. Some have even been eaten without deep frying.

In case you're unfamiliar, a spiralizer simultaneously turns and slices vegetables resulting in long curly ribbons. If you've had curly fries with your burger, you know that extra surface area makes for delicious crispy, twirly potatoes.

For the best tasting spuds, I use the double fry method. The first fry, at a lower temperature, ensures the interior of the potato cooks up fluffy. The second fry, at a higher temp, crisps up the outside. This method can be used on curly, shoestring, steak or any kind of french fry.

For traditionalists, finish fries with a sprinkle of kosher salt and pepper and serve with ketchup. Spicy fans can add garlic powder and cayenne and serve with mayo. Hedonists can top with cheddar cheese, bacon and sour cream.

Use a spiralizer to cut fries into long curly ribbons.

Soak cut potatoes in water to remove starch. Be sure to dry before adding to hot grease.

First fry: carefully add potatoes to oil heated to
325 degrees. Fry for 4-5 minutes. Do not brown.

Remove from grease and drain on a paper towel.
Allow to cool while frying remaining potatoes.

Increase oil to 375 degrees. Return cooled potatoes
to oil, frying until golden brown, 3-4 minutes.

Remove from oil, drain and season. Serve hot.

Great accompaniment to burgers!

Curly Fries

8 cups peanut oil
One potato per person
Salt, pepper or desired seasonings

Wash potatoes. Do not peel. Using a spiralizer, cut fries into ribbons. Place in a bowl with water. Allow to site at room temperature for 15-20 minutes to remove starch.

Meanwhile, place oil in a large pot so oil is about 2 inches deep. Using a candy thermometer, heat oil to 325 degrees. Remove potatoes from water. Drain and pat dry as possible. Carefully lower a few potatoes at a time into the oil. Cook for 4-5 minutes stirring occasionally to separate. Do not brown. Remove from oil and drain on a paper towel. Repeat with remaining potatoes. Cool.

Increase oil temperature to 375 degrees. Add cooled potatoes to hot oil, cooking for 3-4 minutes or until golden brown. Drain and season. Repeat until all potatoes are cooked. Serve hot.