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.
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!
Ingredients:
Instructions:
Tips
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.
Healthier Version:
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.
Smokey Version: 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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