CURLY FRIES Jan 12 Written By Eleanor Debel https://www.youtube.com/shorts/479W0hjYh7cPrintCURLY FRIES Yield 4Prep time15 MinCook time10 MinTotal time25 Min Ingredients 2 large russet potatoes, peeled 1 cup all purpose flour 1 tsp garlic powder 1 tsp onion powder ½ tsp smoked paprika ½ tsp chili powder 1 tsp salt ½ tsp black pepper ½ cup water Frying oil InstructionsPrepare a large bowl of cold water, and bring a large stock pot filled with water to a boil on the stove. Preheat a large pot of oil or fryer to 350 F. Cut your potatoes on a spiral cutter ( I used the kitchen aid electric mixer attachment ) and immediately place them into a large bowl of cold water to soak for 10 minutes, this will help remove some of the starch from the potatoes. Remove the potatoes from the cold water and place them into the boiling water on the stove. Blanch for 10-15 minutes, then remove to a strainer, and onto a sheet tray lined with towels. Dry the potatoes as well as you can. In a large mixing bowl combine the flour, spices, salt and pepper, and whisk to combine. Add the water and whisk until a smooth batter forms. Toss the potatoes gently in the seasoned batter until they are all evenly coated. Working in batches, fry for 7-8 minutes until golden browned and crispy. Season with salt and serve immediately. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance easyfriedtechnique Eleanor Debel
CURLY FRIES Jan 12 Written By Eleanor Debel https://www.youtube.com/shorts/479W0hjYh7cPrintCURLY FRIES Yield 4Prep time15 MinCook time10 MinTotal time25 Min Ingredients 2 large russet potatoes, peeled 1 cup all purpose flour 1 tsp garlic powder 1 tsp onion powder ½ tsp smoked paprika ½ tsp chili powder 1 tsp salt ½ tsp black pepper ½ cup water Frying oil InstructionsPrepare a large bowl of cold water, and bring a large stock pot filled with water to a boil on the stove. Preheat a large pot of oil or fryer to 350 F. Cut your potatoes on a spiral cutter ( I used the kitchen aid electric mixer attachment ) and immediately place them into a large bowl of cold water to soak for 10 minutes, this will help remove some of the starch from the potatoes. Remove the potatoes from the cold water and place them into the boiling water on the stove. Blanch for 10-15 minutes, then remove to a strainer, and onto a sheet tray lined with towels. Dry the potatoes as well as you can. In a large mixing bowl combine the flour, spices, salt and pepper, and whisk to combine. Add the water and whisk until a smooth batter forms. Toss the potatoes gently in the seasoned batter until they are all evenly coated. Working in batches, fry for 7-8 minutes until golden browned and crispy. Season with salt and serve immediately. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance easyfriedtechnique Eleanor Debel
