Fried tornado potatoes are a fantastic street food treat that you can make at home with a few simple ingredients and some kitchen tools. Here’s a step-by-step guide to help you create these crispy, spiralized spuds:
Ingredients
- 4 medium to large russet potatoes
- 2 cups of vegetable oil (for frying)
- 1 cup of all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional for heat)
- Wooden skewers (for mounting the potatoes)
- Optional toppings: grated cheese, chopped chives, sour cream, ketchup, or any dipping sauce you prefer
Equipment
- Spiralizer or a sharp knife
- Deep frying pan or a deep fryer
- Skewers
- Tongs or a slotted spoon
- Paper towels
- A bowl for seasoning
Instructions
- Prepare the Potatoes:
- Wash and peel the potatoes. Pat them dry with a paper towel.
- Insert a skewer lengthwise through each potato. If you’re using a knife, you’ll need to cut the potato into a spiral manually, which is more challenging but still doable.
- Spiralize the Potatoes:
- If you have a spiralizer, use it to create a continuous spiral along the length of each potato.
- If you don’t have a spiralizer, use a sharp knife to slice the potato into thin, even rounds, and then carefully cut these into a spiral shape.
- Prepare the Oil:
- Heat the vegetable oil in a deep frying pan or deep fryer to 350°F (175°C). Make sure there’s enough oil to fully submerge the potatoes.
- Season the Flour:
- In a bowl, mix together the flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper if you’re using it.
- Coat the Potatoes:
- Lightly coat the spiralized potatoes in the seasoned flour mixture. You can do this by tossing them in the bowl with the flour mixture or by sprinkling the mixture over them.
- Fry the Potatoes:
- Carefully lower the coated potato spirals into the hot oil. Fry them in batches to avoid overcrowding the pan.
- Fry for about 4-5 minutes, or until they turn golden brown and crispy. Use tongs or a slotted spoon to remove them from the oil.
- Drain and Season:
- Place the fried potato spirals on a paper towel-lined plate to drain excess oil.
- While they’re still hot, you can sprinkle additional salt or seasoning if desired.
- Add Toppings:
- Customize your tornado potatoes with your favourite toppings like grated cheese, chopped chives, or a dollop of sour cream. Serve with your preferred dipping sauces.
Tips
- If you’re struggling to get the spiral shape, try soaking the potato slices in cold water for 30 minutes to help them stay crispy when fried.
- Keep an eye on the oil temperature; if it gets too hot, the potatoes might cook too quickly on the outside and remain raw inside.
Enjoy your homemade tornado potatoes—they’re sure to be a hit at any gathering!
