Mildly spiced or super hot, these exceptionally flavorful gluten free battered curly fries don’t have to be made curly. Use a standard cut if desired. Pople say they taste like Arby’s curly fries. I’ve included the deep-fried battered and baked versions. Enjoy!
I call these “Batter Fries for Battered Husbands” because I rewarded my husband with them for working in 100ºF weather putting up our new fence. He loves that phrase! I think it made him feel appreciated. I need to do that more often!
Prefer to Bake Your Fries?
See the baked version in the below Tips section.
Gluten Free Battered Curly Fries (aka Battered Fries for Battered Husbands)
Flavorful battered fries like you've never tasted! Make them curly, crunchy, or crispy. Control the heat by adjusting the cayenne pepper to your liking. Add more if you like spicy hot!
- 2 medium russet potatoes, peeled
- 2 quarts neutral-flavored high-smoke point oil
- 3/4 cup brown rice flour, plus more as needed
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 1-1/2 teaspoons onion powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon black pepper
- Pinch of stevia (optional)
- 1 cup tonic water tonic/sparkling water, or gluten free beer (Redbridge)
- 1 teaspoon salt, or to taste
- Preheat the oil to 375ºF. Line a plate with several layers of paper towels; set aside.
- Spiralize the potatoes using a KitchenAid Spiralizer Attachment or Spiral Slicer. Pat the potatoes thoroughly with paper towels.
- Whisk together the brown rice flour, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and if using, stevia. Add the sparkling water and stir until combined.
- Dip about 1/6 of the fries into the batter. Add them separately (not in a bunch or they'll stick together) to the hot oil. Using a metal spoon or spatula, push them into the oil occasionally as they tend to float to the top. Fry for about 6 minutes for thick fries and 3 minutes for thin or until they reach your desired crispness. (They become crispier as they cool.) (See tips section for making in advance.)
- Using a slotted metal spoon or spider frying tool, transfer the fries to the paper towel-lined plate to drain and pat off the excess oil with additional paper towels. Immediately transfer to a bowl, season with salt, and toss. Serve immediately or keep in a warm oven. For longer periods in the oven, store on a wire rack over a baking sheet until ready to serve.
To Make in Advance:
Fry the potatoes for about 3 minutes, allow them to completely cool on paper towels and then fry them again for another one to three minutes or until they reach your desired crispness. You can fry them long enough to reach the crispness of chips as long as you do not overcrowd the pan. Fry about 1/12 the number of fries at a time to make chips. Overcrowding the pan causes the oil to cool and you end up with chewy fries. Never do a frying time test with one or two fries because they turn out super crispy.
Looking for a healthier way to make these? Omit the batter but toss together all of the seasonings including salt. Toss the potatoes in the seasoning mixture and then the oil. Bake at 400ºF until tender and crisp, about 20 5 minutes.
Use smoked paprika for a little smokey flavor.
*Schwepes tonic water contains high fructose corn syrup. Avoid this if corn intolerant.
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