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Beer-Battered Curly Fries

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 2 generous servings
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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)


  1. Fill a heavy Dutch oven outfitted with a deep-fry thermometer halfway up with oil. Heat the oil to 375 degrees F.
  2. Whisk together the flour, chili powder, garlic powder, smoked paprika, salt and beer in a large bowl, until a thin batter forms.
  3. Cut the fries into a curly shape using a curly-fry cutter.
  4. 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.