Beer-Battered Curly Fries
- Vegetable oil, for deep-frying
- 1/2 cup all-purpose flour
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 3/4 cup beer
- 1 large russet potato (about 3/4 pound)
DirectionsWatch how to make this recipe
Fill a heavy Dutch oven outfitted with a deep-fry thermometer halfway up with oil. Heat the oil to 375 degrees F.
Whisk together the flour, chili powder, garlic powder, smoked paprika, salt and beer in a large bowl, until a thin batter forms.
Cut the fries into a curly shape using a curly-fry cutter.
In batches, dredge the potatoes in the batter, and then fry them until crisp, 6 to 7 minutes; use tongs to separate the potatoes while they're in the oil, so they don't stick together.) Drain the fries on a paper-towel-lined baking sheet and sprinkle with salt before serving.
Recipe courtesy of Nancy Fuller