Crispy Seasoned Curly Fries

Is there any better way to celebrate FRY-Day?

Crispy & yummy!

The boys say I don’t make fries enough…. after all they did give me a Cuisinart Compact Deep Fryer (not sponsored) for Christmas. Clever boys, right? So I surprised them with a batch of curly fries!

What a treat! These fries were the real deal… crisp on the outside, potato on the inside and not greasy at all!  My boys like them classic style– salted and dipped in ketchup.

I’ve also provided the recipe for a seasoned salt from Vegetarian Times.  They have a great recipe for baked seasoned fries if you don’t have a fryer.  This time however, I used the deep fryer and put seasoned salt on just some of the fries for me!

Scroll down for recipe.

Crispy Seasoned Curly Fries

Recipe

 

Crispy Seasoned Curly Fries
 
A fan favorite, these are crispy, salty and yummy! Seasoned Salt recipe adapted from Vegetarian Times. I fried the potatoes in a deep fryer and then added the salt after.
Author:
Recipe type: Sides, Snacks
Cuisine: Gluten-free, Vegan
Ingredients
Potatoes
  • 2 to 3 potatoes, cleaned, peeled optional
  • Organic Canola Oil
Seasoned Salt
  • 11/2 tsp. kosher salt
  • ½ tsp. sugar
  • ¼ tsp. chile powder
  • ¼ tsp. ground coriander
  • ¼ tsp. ground cumin
  • ¼ tsp. powdered garlic
  • ¼ tsp. paprika
Instructions
Potatoes
  1. Use a large blade on a spiralizer to cut the potatoes into curls and lay on a paper towel to dry well and absorb excess water. I discard the loose, thin half-moon shapes.
  2. Following the directions on the Cuisinart Fryer., fill the fryer with oil to the max line. Preheat to 375 degrees. In batches, place potatoes in a single layer in the basket, lower basket into oil and cook to 3-5 minutes until crispy. Remove and lay on paper towels to remove any excess oil.
  3. Repeat with additional batches.
Seasoned Salt
  1. Combine ingredients.
  2. Seasons cooked fries with plain or seasoned salt as desired. Enjoy!

Click here for Baked Curly Fries recipe from Vegetarian Times

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: