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.

Pizza Egg Rolls

I'm a big fan of cocktail party foods - little noshes that can be enjoyed at all kinds of gatherings from tailgates to fancy parties. No silverware required. I really like homemade egg rolls and one technique paired with different fillings can provide lots of flavor combinations.

I usually purchase egg roll wraps (available in your grocer's refrigerator or freezer section) but you can substitute homemade pasta sheets cut into squares. Deep frying produces the crispiest skin, but the rolls can also be baked.

I filled these rolls with pepperoni, salami, home canned pickled banana peppers and mozzarella cheese and a side of pizza sauce for dipping. Other tasty fillings could include:

• Any combo of your favorite pizza toppings
• Taco meat, cheddar, jalapenos with a side of salsa or sour cream
• Corned beef, sauerkraut and swiss cheese served with Thousand Island dressing
• Pulled pork or chicken with cheddar cheese and chopped dill pickles served with BBQ sauce 

Prepare filling. In addition to salami and mozzarella,
I added pepperoni and pickled banana peppers.

Combine flour and water. Mix to a smooth paste. Set aside.

Make rolls: Place wrap with corner pointing towards you.

Place fillings in the center.

Fold bottom corner over filling.

Fold side corners over filling.

Roll wrap up so folded corners are inside.

Using your fingertip, place some of the flour mixture on the
tip of the final corner. Fold corner over wrap to seal.

Roll remaining wraps.

Carefully lower rolls into oil heated to 350 degrees. Cook until
golden brown, turning once. Rolls can also be baked.

Crispy outside, cheesy and savory on the
inside. Serve with pizza sauce for dipping.

Pizza Egg Rolls

makes 10 rolls

10 egg roll wraps

30 pieces pepperoni

10 slices salami, cut in matchsticks

3/4 cup pickled banana pepper rings

1/3 lb mozzarella cheese, cut in matchsticks

Pizza sauce for dipping

To seal rolls:

1 Tbsp flour

1 Tbsp water

Peanut oil for frying

Combine flour and water in a small bowl. Mix until smooth. Set aside. Place three inches of peanut oil in a deep pan on top of the stove. Heat. Use a candy thermometer to determine when oil reaches 350 degrees*. While oil heats make egg rolls.

Place three pieces pepperoni in the center of a roll. Top with 3-4 salami pieces (matchsticks), 3 pieces of cheese and a few pepper rings. Roll up and seal with flour mixture. Set aside until all rolls are made.

Carefully place egg rolls in hot oil. Cook for three minutes, turning once until golden brown. Drain in paper towels. Sprinkle with salt. Let cool slightly. Serve warm with pizza sauce for dipping.

*To bake rolls, omit oil and place rolls on a baking sheet. Spray rolls lightly with cooking spray. Bake in a 400 degree oven for 12 minutes.