Ingredients
Equipment
Ingredients
- 4 medium sized Russet potatoes
- all-purpose gluten free flour with xanthan gum
- 4 TB paprika
- 2 tsp cayenne pepper
- 2 tsp onion powder
- 4 tsp sea salt, divided
- 2 cups water
- Canola oil (for frying)
Instructions
- Batter: Mix flour, paprika, cayenne, and onion powder. Stir in water until smooth.
- Prepare potatoes: Spiralize russets into curls. Rinse and dry thoroughly.
- Coat & Fry: Dip potato curls into batter. Fry in oil heated to 375 °F in small batches for ~4 minutes, until golden and crisp. Drain on paper towels.
- Season & Serve: While hot, sprinkle with salt. Serve immediately with your favorite dipping sauce.
Pro Tips:
- Fry in small batches to maintain oil temperature.
- For extra crunch, double-fry: briefly fry 2 min, rest, then fry again 2 min.
- Customize seasonings (e.g. garlic powder, Cajun, truffle, Vegan Parmesan)
- Prep Time: 10
- Cook Time: 20