Curly Fries (Gluten free, Egg free, Dairy free, Soy Free, Nut Free)

Allergy Friendly Curly Fries

If you love fries (and let’s be honest—who doesn’t?), then you’ve probably had curly fries at least once and thought, I wish I could make these at home. I used to think the same thing, especially after going gluten-free and soy-free for health reasons. Most fast food versions are off-limits now, and frozen options? Either they’re coated in wheat or made with strange additives I can’t pronounce.

That’s when I decided to create my own version—from scratch. These gluten-free, soy-free curly fries are crispy, golden, and every bit as craveable as the ones you remember. No weird ingredients, just real food you can trust.

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A Quick Look at the History of Curly Fries

Curly fries haven’t been around as long as you might think. While French fries date back centuries in Europe, curly fries came much later—probably in the early to late 1900’s. They became super popular thanks to chains like Arby’s, where the spiraled shape and spiced coating made them an instant hit. People loved how the seasoning clung to the curls, and the novelty of the shape made them fun to eat. If you want to learn more about the history of curly fries, check out this link here!

Now, thanks to spiralizers and modern cooking tools, it’s super easy to make them at home. You can customize the spices, tweak the cooking method, and best of all, make them gluten-free and soy-free with just a few smart swaps.

Ingredients and Easy Substitutions

This recipe keeps it simple and allergen-friendly. Here’s what you need:

Potatoes:
Russet potatoes are your best bet for crispy fries. They’re starchy and fry well. You can also use sweet potatoes for a fun twist, but they won’t be quite as crunchy.

Flour (gluten-free):
Use a high-quality gluten-free flour blend with xanthan gum if possible. I like ones made with rice flour, potato starch, and tapioca. Avoid blends with soy flour or barley.

Spices:
Paprika, onion powder, garlic powder, and cayenne. All naturally gluten- and soy-free—just double-check labels to be safe. Want smoky depth? Try smoked paprika.

Salt:
Simple, but essential. You’ll want to season both the batter and the fries after frying.

Water or club soda:
Cold water works, but club soda makes the batter even crispier.

Oil for frying:
Use avocado oil, canola, or sunflower oil—something neutral and soy-free with a high smoke point.

How to Make Gluten-Free Curly Fries

Here’s how to make these step-by-step, with no gluten or soy in sight. Trust me—it’s easier than you think.

1. Spiralize your potatoes.
   Wash and peel your potatoes if you prefer (I leave the skin on for texture). Use a spiralizer to cut them into curls. If you don’t have one, try cutting thin sticks instead.
2. Soak and dry.
   Soak the curls in cold water for 10–15 minutes to remove starch. Then drain and pat dry very thoroughly. This helps the batter stick and makes the fries extra crisp.
3. Make the batter.
   In a bowl, mix your gluten-free flour with spices and salt. Slowly stir in water or club soda until the batter is smooth and thick enough to coat the potatoes.
4. Dip and coat.
   Toss the dry curls in the batter, making sure each piece is evenly covered. Shake off any excess.
5. Fry in small batches.
   Heat oil to 375°F. Carefully add a handful of battered curls to the oil. Fry for 3–5 minutes or until golden brown and crispy. Don’t overcrowd the pot—it drops the oil temp.
6. Drain and season.
   Remove fries with a slotted spoon and place them on paper towels. Sprinkle with extra salt or seasoning while they’re hot.
7. Serve immediately.
   Crispy, spiced, and ready to dip. Try them with ketchup, dairy-free ranch, or even a simple aioli.

FAQ for Gluten-Free, Soy-Free Curly Fries

Can I bake these instead of frying?
Yes, although they won’t be quite as crispy. Preheat the oven to 425°F, place the coated curls on a parchment-lined tray, and spray with oil. Bake for 25–30 minutes, flipping halfway through.

Is this recipe vegan?
It is! No eggs, no dairy—just plant-based ingredients. If you’re using a gluten-free flour blend, make sure it doesn’t include milk powder or other animal-derived binders.

What can I use instead of a spiralizer?
You can slice potatoes into thin shoestring shapes with a mandoline or sharp knife. They won’t be curly, but they’ll still be delicious.

Can I air-fry these?
Yes! After coating, place them in a preheated air fryer at 400°F. Spray lightly with oil and cook for 15–18 minutes, shaking halfway through.

Can I make them ahead of time?
Fried foods are best fresh, but you can prep the curls and batter a few hours in advance. Store the batter in the fridge, and fry just before serving.

What gluten-free flour works best?
I like using a blend with rice flour, tapioca starch, and potato starch. Avoid anything with bean flour, which can taste bitter. Some people also use corn flour or even chickpea flour, but the texture will change slightly.

How do I avoid soggy fries?
Make sure the potatoes are dry before dipping. Also, keep the oil at a steady 375°F. Too low, and the fries will soak up oil.

So there you have it—gluten-free, soy-free curly fries that taste just as good as the restaurant kind, if not better. The best part? You control the ingredients. No mystery seasonings. No allergens sneaking in. Just crispy, golden goodness that everyone at the table can enjoy.

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