Sunny Anderson's Fried Spiral Potatoes Beauty, as seen on The Kitchen, Season 34.
Recipe courtesy of Sunny Anderson

Sunny's Fried Spiral Potatoes

Getting reviews...
  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 8 spiral potatoes
I think that so many of the coolest social media food trends come straight out of the night markets all over Asia. I had this one in Seoul, South Korea, and it was one of my favorites to watch the vendors make... and of course to eat. They’re able to crank tons of these out because they use a spiralizer machine on the streets of Seoul… but my at-home technique makes it easy to have this fun, fried snack in your own kitchen anytime.

Ingredients

Potatoes:

Toppings Bar:

Directions

Special equipment:
8 large skewers, about 8-inches long
  1. Prepare the potatoes: Push a hefty 8-inch skewer lengthwise through the center of each potato. Place 1 skewered potato on a cutting board and, using a knife at a slight angle, slice into the potato, down to the skewer, while rolling it away from you. You may need to pull it back closer to restart and finish the length of the potato. Repeat for the remaining potatoes. For each, use your hands to gently pull the layers created by your cuts apart from each other along the length of the skewer. The thinner the spirals you get while cutting the better, just be gentle pulling the layers apart. Dust with flour and tap off any excess.
  2. Make the batter: In a large bowl, sift the cornstarch, flour and a pinch of salt. Slowly whisk in the club soda until the batter is slightly runnier than pancake batter.
  3. Fry and serve: Preheat the oil in a deep fryer to 375 degrees F. (When frying the temperature will fall. Keep it around 350 degrees F.) Dunk the potato sticks in the batter, jiggle off any excess and place in the fryer. Cook until tender and golden, 4 to 8 minutes depending on the thickness of the potatoes. Remove and immediately season with a pinch of salt and dust with whatever toppings you like.