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Batter-fried curly fries

Binging with Babish · ♥ 398.3K likes · 15.7M views · 7 min video

Read about potatoes in the BrightCulinary Book

Batter-fried curly fries, from the video
Timestamp
Ingredients
Method
Techniques
▶ 2:18
  • French dressing
  • ranch dressing
  • 3 tbsp reserved spice mixture
  • 2 whole Russet potatoes
Lock a skin-on Russet into a spiralizer set over a bowl of boiling water and spiralize; repeat with a second potato.
Spiralizing and par-cooking the potatoes
▶ 2:55
Press the spiralized potatoes fully under the boiling water and let sit 15 minutes to par-cook and rinse off excess starch.
▶ 3:04
Drain, sandwich between paper towels and pat as dry as possible.
▶ 3:10
Snip the strands with scissors into short lengths, then return to the baking sheet and cover with paper towel.
▶ 3:32
  • 15 g paprika
  • 60 g all-purpose flour
  • 15 g cayenne pepper
  • 6 g onion powder
  • salt
Whisk paprika, flour, cayenne, onion powder, a little salt and the reserved spice blend together.
Trimming the curls and battering the fries
▶ 3:47
  • 150 g water
Add just enough water for a very thin batter, a little thinner than paint.
▶ 4:04
  • 1 quart peanut oil
Toss the potatoes in the batter until evenly coated.
Frying the curly friesDeep FryingRead
▶ 4:15
Heat peanut oil in a cast iron skillet to 350F and lower the fries in, spread into an even layer.
▶ 4:29
Fry two to five minutes until deep reddish brown and crisp.
▶ 4:34
  • kosher salt
Drain on a paper towel lined baking sheet and season generously with kosher salt while warm.