Could there really be a new potato sensation just around the corner? Surely after the French fry, potato chip, potato skins, twice-baked potato, potato pancake, hash browns and tater tots, we have seen and tasted everything that can be done to a potato, right? Wrong! Turns out the spud has one more trick up it’s sleeve. Get ready to fall in love all over again.
Giant Curly Fries
Equipment
- Piping bag
- Deep frying pan
- Strainer ladle
Ingredients
- 500 g boiled potatoes
- 75 g grated parmesan
- 1 egg
- 45 ml milk
- 1 tbsp corn starch
- 1 tsp salt
- 1 tsp pepper
- oil (for frying)
Instructions
- Mash the potatoes with a fork in a large mixing bowl.
- Mix in all the remaining ingredients from parmesan to pepper.
- Mix vigorously until the mixture has a smooth consistency.
- Spoon the potato purée into a piping bag.
- Heat oil in a deep frying pan (c. 1.5 inches) and pipe the potato purée into the oil in a large spiral shape.
- As soon as the spiral has turned a golden brown you can remove it from the oil with a strainer ladle.
- The potato mixture should make 4 or 5 giant curly fries, depending on how big you make them. Choose your favorite condiment (e.g. ketchup, aioli, ranch dressing) for dipping and go for it!
VIDEO
You thought curly fries were fun? These crispy, hand-sized monsters may be the new kids on the block, but soon they’ll be everywhere… here’s your chance to be ahead of the curve — enjoy!