📝 About This Recipe
Unlock the nostalgic magic of the ultimate snack with these perfectly seasoned, corkscrew-shaped delights. These fries feature a double-dredged coating infused with smoked paprika, garlic, and a hint of cayenne for that iconic zesty kick and a crunch that stays crispy long after they leave the oil. Whether you're recreating a fast-food favorite or elevating a backyard BBQ, these golden spirals are the ultimate marriage of playful texture and bold, savory flavor.
🥗 Ingredients
The Potatoes
- 4 large Russet Potatoes (scrubbed clean and left unpeeled for extra texture)
- 1 bowl Ice Water (for soaking the starch out of the potatoes)
The Seasoned Dredge
- 1 cup All-Purpose Flour
- 2 tablespoons Cornstarch (the secret to a glassy, long-lasting crunch)
- 2 teaspoons Smoked Paprika (provides that classic orange hue and depth)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 teaspoons Kosher Salt (plus extra for finishing)
- 1/2 teaspoon Cayenne Pepper (adjust to your preferred heat level)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Wet Batter
- 1/2 cup Whole Milk (can substitute with buttermilk for a tangier profile)
- 1 large Egg (beaten)
Frying Oil
- 2 quarts Vegetable or Peanut Oil (enough for deep frying)
👨🍳 Instructions
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1
Using a spiralizer fitted with a medium-cut blade, process your potatoes into long, springy curls. If the curls are excessively long, snip them every 6-8 inches with kitchen shears for easier handling.
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2
Place the potato spirals in a large bowl of ice-cold water. Let them soak for at least 20 minutes to remove excess starch; this ensures they fry up crispy rather than gummy.
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3
While the potatoes soak, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, cayenne, and black pepper in a shallow wide dish.
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4
In a separate small bowl, whisk together the milk and the egg until fully combined to create your wet wash.
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5
Drain the potatoes and pat them extremely dry with paper towels or a clean kitchen cloth. Moisture is the enemy of crispiness!
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6
In a heavy-bottomed pot or Dutch oven, heat your oil to 365°F (185°C). Use a candy or deep-fry thermometer to maintain an accurate temperature.
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7
Working in small batches, toss a handful of dry potato curls into the flour mixture until lightly coated. Shake off the excess.
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8
Dip the floured curls briefly into the milk and egg mixture, then return them to the flour mixture for a second coating. This 'double-dredge' creates that signature thick, seasoned crust.
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9
Carefully lower the coated potatoes into the hot oil. Do not overcrowd the pot, or the temperature will drop and the fries will become greasy.
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10
Fry for 3-5 minutes, turning occasionally with a slotted spoon, until they reach a deep golden brown and feel firm to the touch.
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11
Use a spider skimmer or slotted spoon to remove the fries and drain them on a wire rack set over a baking sheet. This allows air to circulate so the bottoms don't get soggy.
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12
Immediately sprinkle with a little extra kosher salt while the oil is still wet on the surface. Repeat with the remaining batches.
💡 Chef's Tips
Always use Russet potatoes as their high starch content leads to the fluffiest interior and crispest exterior. Keep your oil temperature consistent at 365°F; if it drops too low, the batter will absorb oil and become heavy. For an even crunchier fry, you can par-fry them for 2 minutes, let them cool, and then flash-fry them a second time at 375°F until dark golden. If you don't have a spiralizer, you can use a mandoline with a julienne blade, though you'll get straight fries instead of curls. Avoid stacking the finished fries in a bowl while hot; the steam will soften the coating—keep them in a single layer if possible.
🍽️ Serving Suggestions
Serve alongside a creamy Buttermilk Ranch dressing for a cool contrast to the spices. Pair with a cold, crisp Lager or a craft Root Beer to cut through the richness of the fry. Top with melted cheddar cheese, pickled jalapeños, and bacon bits for 'Loaded Curly Fries'. These are the perfect sidekick to a flame-grilled Smash Burger or a Spicy Chicken Sandwich. A side of honey mustard or tangy BBQ sauce provides a sweet and savory balance that kids and adults alike will love.